Herring

Herring

1. Prepare a herring

2. Prepare the pepper and salt.

3. Put the salt in the pan and heat up, add the pepper and fry it to get a fragrance, turn off the heat.

4. The herring is scaled, cut open from the back, and the internal organs are removed,

5. Remove the fish head, spread it out,

6. Sprinkle with pepper and salt, knead it,

7. Turn it over and sprinkle pepper salt on the surface of the fish skin.

8. Rub it a few times with your hands and wipe it evenly. Take a piece of cotton cloth and put in the herring.

9. Roll it up and tighten it up. Use another piece of cloth to roll it up from one end to the other, and tie it tight.

10. Hang it in a place where it can get the sun for 2-3 days, then move it to a cool and ventilated place, and let it dry for about 20-30 days.

11. Remove the cloth strips,

12. Now you can see that the fish has been air-dried,

13. Cut into large pieces, soak in clean water for a day, rinse,

14. Put it in the steaming pan,

15. Sprinkle some cooking wine, ginger, green onions, and steam for 15-20 minutes.

Tips:

1. If the dried herring is not eaten immediately, it should be stored in the refrigerator.
2. In this way, carp can also be marinated.