1, 100 Jin mandarin fish is slaughtered and cleaned, and it is divided into two parts without washing; Mix 2000g of salt, 0/50g of spice powder/kloc-(clove, licorice, star anise, fennel, pepper and fragrant leaves) and 0/50g of garlic/kloc-to form a mixture for later use.

2. put a layer of fish and sprinkle a layer of mixture in the big barrel. When all the fish are scattered, cover them with wooden barrels and seal them with stones. Marinate at 25℃-28℃ for 5-6 days to make the fish stink naturally.

3. Wipe the marinade off the fish and cut it into pieces. Every 400g is put into a fresh-keeping bag and frozen in the refrigerator.

4. salted fish should be white. If the fish is yellow-green, it means it is rotten and can't be eaten.

Technical key:

1. Pickling mandarin fish after soaking in water will produce too much water, which will dilute the umami taste of the fish, and the fish soaked in raw water is easy to deteriorate during fermentation, so rinsing is not allowed before pickling.

2. The garlic used in the pickling process must be fresh peeled garlic, which is spicy.