Fish skin

In some restaurants in Manzhouli City, fish balls have become a famous local dish to attract guests and are deeply loved by people. Its practice is to carve the fish from the tail fin along the spine to the head with a knife, remove the viscera, and then put it in a pool or vat, with the scales facing down, sprinkle salt layer by layer, cover it tightly with straw bags or other items after filling it, and press it with stones to prevent rain leakage or flies from getting in. When the fish fillets are 70% dry, they can be piled up and covered for two days to promote fermentation and then dried. The fish fillets are red and white, and the dryness reaches 890%. The marinate fish fillets are clean by descaling, cut into pieces of fish about inches in size, and steam in a pan, so that that fish fillets can be eaten, and the taste is salty, fresh and good.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)