How are osmanthus fish preserved?

The edible salt of snakehead and stinky tofu are pickled together, and the specific method is as follows:

Tools/raw materials: mandarin fish, salt, stinky tofu, knives, disposable gloves, pots, food bags, refrigerators.

1. Siniperca chuatsi is slaughtered and washed, and cut from belly to back. Be careful not to cut off the back of the fish, and be careful of the fishbone.

2. Cut the sides of mandarin fish obliquely with a flower knife, and be careful not to cut off the fish again.

3. Move the fish from the chopping board to a slightly larger plate, and pick out 5-6 pieces of stinky tofu with clean chopsticks and put them on the fish. Wear disposable gloves on your right hand and evenly spread stinky tofu on the whole body, inside and outside, and in the flower knife of Siniperca chuatsi.

4. Prepare a slightly larger and thicker plastic food bag (which is not easy to be punctured by fins), put the fish together in the food bag, squeeze out the air in the bag by hand, and tie the bag mouth tightly.

5. Prepare a slightly larger fresh-keeping box, put the mandarin fish in the food bag into the box and put it in the refrigerator for refrigeration. Take it out after 7 days.