When I go to the market to buy vegetables these days, my head is often bumped by the pickled salted fish hanging on the container. This unique pickling custom before the Spring Festival still exists today, and most of them are pickled fish. Herring and conger eel, can you make these pickled fish? Here, let me tell my friends how to pickle:

1. Buy a medium-sized herring or conger eel that you like;

2. Make an incision from the back. Cut the fish bones on the back and remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black lining in the fish little by little. , revealing the fresh and tender fish;

4. Use fine salt or your own processed Sichuan pepper salt (fry the Sichuan peppercorns and fine salt in an iron pot until cooked), and apply it evenly on the fish. Do not apply it on the skin;

5. After smearing the salt, lightly sprinkle sorghum wine on the salted fish meat to maintain the proper aroma and mellow flavor;

6. Put In a pottery basin, porcelain altar, or basin, cover it with a piece of white paper, and press it with stones to squeeze out the fishy water, and keep it pressed for about a week;

7. Finally, put the Take out the fish that has been marinated for a week, use bamboo slices to open the salted side, use a relatively strong thin rope to pass through the eyes of the fish head, and hang it outdoors to dry. Try to dry it in the wind and not in the sun. , that kind of fish is delicious;

8. Before eating, cut a section, soak it in water and wash it, add onions, ginger, and steam it with wine to eat, whether it is for drinking and eating, or for a dinner party, then The mellow chewing, tight meat texture, and eye-catching color will make your family, relatives, and friends salivate. What are you waiting for, take action now, you won’t be tempted by delicious food.