2. Ingredients of pickled fish: onion and shredded ginger.

3. Seasoning of pickled fish: cooking wine, pepper and salt.

4. Dig the fish on the dorsal fin from beginning to end and wash it. Clean the black film in the belly of the fish, and coat it with white wine or cooking wine after it is dried (or dried with a cloth).

5. After one hour, evenly spread the fried salt and pepper (per catty of fish 10- 15g) on the inside and outside of the fish with a small brush pen or hand.

6. Marinate the coated fish in a container for 3-5 days (high temperature for 3 days).

7. Hook the pickled fish firmly with a rope or iron hook, hang it in a ventilated sunny place and blow it for 3 days, then switch it to a ventilated and cool place to make it semi-dry. After half a month, the floating dust and pepper on the fish can be washed with warm water, cut into pieces or strips, sprinkled with onion and shredded ginger, steamed with SAIC for 30 minutes and eaten.