Two ways of eating are recommended: steaming. Place the cleaned dried fish in a vessel, cut it into pieces according to the size of the vessel, add onion, ginger, garlic, pepper powder, soy sauce, salt, and cooking wine. If you like it greasy, you can add soybean oil or lard, but not too much. Steam on the pot for ten minutes [timed when steam begins to come out]

Broil. Cut the washed dried fish into pieces and set aside. Heat the pan, add oil, and when the oil is about 70% hot, add sugar. Boil the sugar until foamy and add the dried fish. After stir-frying, add various condiments, cooking wine, and water, and serve after ten minutes.

Note that the method of making dried fish I am talking about is for larger fish, and small fish can be dried directly by removing the internal organs. Nowadays, some restaurants make large fish into dried fish. They don't follow my method. They open the abdomen to remove the internal organs and then dry it in the sun. As a result, the abdomen is closed and the inside is not exposed to the sun. As a result, the fish has a peculiar smell. Eat with caution.