30 kilograms of fish and 300 grams of salt.

The way of doing things

1. Scrape the scales and wash them, and cut the fish back from the tail with a sharp knife.

2. Open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it.

3. Rub two layers of salt inside and outside the fish with salt, and then put it into the basin. After two days, close the fish and marinate for four days before drying.

4. Put iron wire or cloth on the fish, spread the fish out with chopsticks or bamboo sticks and hang it in the outdoor sun.

5. Sun for 4 to 5 days until the fish is 70% dry! If it rains on cloudy days, hang the fish in a ventilated place to dry.

Ps:

You can increase or decrease the amount of salt according to your own taste. If the fish is salted, you can soak the fish in water before eating, and the taste of the fish will become weak. Don't dry the fish too much. If it's too dry, it's hard to cut. You can chop the fish into pieces and freeze them in the freezer, so that the fish can be preserved for a long time and can be eaten.