1. Dissection: According to the size of the fish, three forms are adopted: dorsal dissection, ventral dissection and ventral dissection. After cutting, remove the internal organs;
2. Wiping: This step is a key step in determining whether the dried fish is delicious. Never wash the cut fish in water. Instead, use a clean rag to wipe the whole body of the fish several times and wipe it clean before marinating. Because if fresh fish is washed in clean water, the water will enter the fibrous tissue of the fish, which will destroy the texture of the fish;
3. Salting: Determine the amount of salt according to the size of the fish, generally per 100 kilograms of fish Use 18 to 24 kg of salt. When marinating, rub the salt evenly on the fish body, gills, swallowing knife, eyeballs and fishing holes;
4. Sun-dry: After marinating for 24 hours, the fish can be dried Take it out and dry it. Tie a rope and hang it on the balcony to dry mainly in the air. A little sunshine is better. Generally, after one month of drying, the dried fish will be 80% dry. This kind of dried fish will taste just right.