Friday, January 3, 2014

Preparing salted fish in China

Preparing dried salt fish or mao yu.
After cutting open the fish, you get rid of the bowels.
The air pocket of the fish is kept aside. It is considered the best part of the fish for most Chinese people! A delicatessen... caviard...

You should put mixt the fish with a lot of salt and let the water go out.
After several days, hang the fish outside under the sun and wait for several weeks.

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