1. Dried fish removes scales, viscera and gills. If it is troublesome to clean the fish scales, you can keep the fish scales and remove the fish heads, which saves time. It is faster to treat with a descaling tool, and the dried fish without scales is better to eat.
2. Heat the oil pan with low fire and add proper amount of cooking oil and salt.
3. Put the dried fish into the pot one by one. Don't put too much at a time. It is recommended to use a non-stick pan, if the ordinary iron pan is easy to paste the bottom.
4, fry for 3 minutes, shake the pot, the dried fish is easy to shift, you can turn over and fry, pay attention to observe the color.
5. Fry until both sides are golden, then clip out the dried fish and fry in the pan.
6. Put the fried dried fish on the shelf covered with oil paper to dry, and turn on the ceramic electric stove to smoke slowly.
7. Dried fish turns over every 15 minutes, changes posture, and pays attention to observation when smoking. The fire must be small.
8. Smoked for about 2 hours, the dried fish can be taken out and eaten.