Cooking Steps

1. 

   Step1:Put the herring on the chopping board. Do not remove the scales. Use a knife to cut it from the tail along the back to the head. Split the head. Cut two pieces of fish abdomen. Dig out the internal organs and gills. Cut off the teeth. Scrape the black film inside the abdomen. Wipe the abdominal cavity with a clean cloth.

2. 

   Step2:Mix the salt and the nitrate. Wipe the whole body of the fish. Wipe twice more at the back bone. Use a bamboo stick to pierce several holes at the thick meat on the back, so as to plug the salt and the nitrate and prevent mildew. Then put it into the big tank (scale down) and press it with a big stone. Take it out after 7 days. Wash it with water. Bask in the sun for about 10 days.

3. 

   Step3:Cut the dried fish into 10 cm long Three point five A centimeter wide piece. Put it into a small tile jar. Mix the wine, sugar, Shaoxing wine and distiller's grains to make the juice. Pour into the earthen jar and immerse the fish. Cross the two pieces of bamboo into the dried fish. Then seal the mouth of the jar with clay. Marinate in the shade for four months.

4. 

   Step4:Before eating, put the dried fish into the skillet. Add the original marinade, sugar and Shaoxing wine until the fish is immersed. Cover it. Steam it for about 1 hour with high heat until the fish turns bright red.