How to cook salted fish without stings? The fishbones I ate in the hotel are crisp. What should I do?

Ingredients: 2g fish, 2g salt, 2g pepper and 3g liquor

Practice:

Remove the internal organs of the fish and cut it in half. Pour salt and pepper into the pot and fry until the smell of pepper is slightly yellow, and let it dry until it is not hot by hand.

Wipe the blood inside and outside the fish with a wet towel, and hang the residue and black film in the fish belly with a spoon.

pour white wine all over the fish, pour pepper and salt in the same way to every corner, and also to the tail and head of the fish.

put the fish in a pot, cover it with a plastic bag, put a flat plate on it, and then hold it down with water in a bowl. Preserve in a cool and dry place.

after 4-5 hours, open it, and if the fish is salted out, turn it over and cover it to continue pickling, and then turn it over once a day for 4-5 days.

after curing, take it out and air it outside the window for 2-3 days, then take it back and air it in a dry and ventilated place for 4-5 days.