Ingredients: Pseudosciaena crocea, salt.

Exercise:

The first step is to select fresh Pseudosciaena crocea, and then clean the Pseudosciaena crocea, and clean up the scales and internal organs. There is a black film in the belly of fish, so it should be cleaned up, because the black film has a heavy smell. When eviscerating, it's best to cut it from the back, connect the belly of the fish, and connect the two sides of the fish through the belly.

Step two, clean the fish and stop vomiting. We control the water to dry, and then put more salt on the fish, which can be preserved for a long time. If you don't like it too salty, you can add a little less and store it in the refrigerator later. After spreading evenly, sprinkle some white sugar to freshen up, and add some white wine to sterilize and deodorize.

Step 3, put the yellow croaker into a big container with bar code, and then seal and marinate it 1 night. After pickling, take out the yellow croaker, thread the rope through the fish head, and then hang it in an open and ventilated place where it can be exposed to the sun until it dries.

Suntan yellow croaker and watch the weather. Winter is cold and dry, suitable for drying dried yellow croaker, but also when the weather is good and the sun is abundant. Because it is rainy in the south, if it rains for several days and the yellow croaker is not dry, it is best to put it in the refrigerator first or bake it in the oven at low temperature.