Pickling method and ingredients of snakehead fish

The pickling method of snakehead is as follows:

Ingredients: mandarin fish

Accessories: salt, chicken soup, soy sauce, cooked lard, monosodium glutamate, sugar, soy sauce, cooking wine.

1. Wash fresh mandarin fish, cut a knife, smear the fish with salt, and stuff the stomach with ginger and onion.

2, plastic wrap, weight, room temperature, about a week.

3. After one week, wash and dry.

4. Fried fish.

5. After the fish is fried, pour the oil, then pour the oil, add the diced bacon, stir-fry until it is transparent, then add the diced mushrooms, bean paste, ginger, fish, pour into the water without fish, add soy sauce, soy sauce, oyster sauce, vinegar, sugar, and cook over high fire for about 15 minutes, which tastes salty.