Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer. In summer, we can marinate in the refrigerator, cover the fish pieces with plastic wrap and put them in the refrigerator for three or four days. Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best. It usually takes a month to dry in winter, and the water evaporates quickly in summer. It usually takes two or three days when the weather is good. In principle, don't dry it too dry, just hold the fish pieces by hand and keep them hanging, and put them in the freezer for preservation.

The practice of pickling fish

1, wash the fish, stir-fry pepper and salt until fragrant, then marinate it on the fish for one night, and then take it out to sun for about ten days.

2. Buy meat (it is best not to wash it, but to wash it when eating), cut it into strips more than one inch wide, put it in a small pot with a catty of soy sauce, put some spices and spices on the stew, soak it for one day, turn it over, soak it for another day, hang it one by one, and wait until it turns golden yellow, emits oily fragrance, and put some sugar to make the collagen in the meat swell, smooth and smooth.

How to preserve dried preserved fish?

1. Cut the cleaned preserved fish into small pieces, put them into small canned glass bottles, add a little white wine and seal them at low temperature.

2. Pack it in a fresh-keeping bag and put it in the freezer, which can be preserved for one and a half years.

3. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the dried preserved fish into the tank, spray a layer of white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or toilet paper. Then mix the mud with salt water and seal it. It can be preserved for one year without leakage.

4. Put the air-dried preserved fish into pottery, cover it with cloth, cover it with wooden boards, find a dry place to spread 6 ~ 7 cm of quicklime, and press the jar on the lime, so that the drying period of preserved fish can be extended to more than 4 months.

5. Wrap the pickled fish pieces in paper, put them in a laundry basket or a carton, spread a layer of straw ash or wheat straw ash on each floor, cover the basket with a wooden board and put it in a dry and ventilated place, which can generally keep fresh for more than half a year.