Step 1: First, cut the belly of each fish with a knife, preferably in two symmetrical pieces, and then remove the internal organs, especially small ones.

Step 2: After that, use a brush to brush off the dirty blood on the surface, carefully clean it and drip dry the water.

Step 3: Apply a proper amount of salt to each small fish, evenly and fully absorb the salt. After four or five hours, evenly apply the salt again until the salt is completely absorbed.

Step 4: Finally, put the small fish directly in the sun and completely dry the water, or you can string the small fish together and put them in the shade.

In contrast, the taste of dried small fish is better than that of fresh small fish, because it has been marinated for a long time and has been savored, which makes it memorable in the mouth. Pickled dried small fish is not only delicious, but also safe. We don't have to worry about being caught by fishbone, because the fishbone of dried small fish has gradually softened in salting and drying, so when eating it, we don't have to worry about being caught by fishbone, so we can swallow it directly.