1. Cut the fish in half from the back and remove the internal organs
2. Salt the whole body
3. Marinate for about an hour and wash off
4. After washing it, put it out one by one
5. The surface is dry enough for 4 hours in summer and can be put away
6. Don’t cut off the tail (forgot to cut off the head today) and cut it in half in the middle
7. Fry in a frying pan over medium heat. Fry both sides. I think it will be more fragrant if you fry on both sides.
8. Then add a small amount of cooking wine and light soy sauce to taste. There is no need to add salt. You can add a tablespoon of water to moisturize, and just boil the water
Tips:You don’t need to wash the fish before marinating. Wash it after marinating. The salt should be a little bit more, and the whole body has to be wiped up. I just wrote a general idea here. The weather is very hot now, and the salt is less prone to stinks in the sun, and finally burned. It can be steamed directly or fried without any seasoning. It will taste very fragrant. You can make a lot of it at once, so you can make part of it, and put the rest in the refrigerator.
