Method A: Cut the fish open, add salt and submerge it for one night, then wash it with water, tie the tail with a rope, and let it dry in the sun (preferably the autumn sun) for about two days. Put it in the refrigerator to cool quickly. When you want to eat it, take it out and add a little soy sauce, raw oil, sugar and garlic sprouts. When the rice is almost cooked, just put it down and steam it.

Method B: Cut the fish open, add salt and soak it overnight, then wash it with water, tie the tail with a rope, let it dry in the sun for a day, then adjust the seasonings (light soy sauce, sugar, garlic sprouts) , chicken powder, spicy sauce can also be added for those who eat spicy food) put the fish in until the fish is soaked, soak it for one night, pick it up the next day and then dry it in the sun. Such wind fish can be directly cooked with just a little oil Steam without adding any seasoning.

This method is best made with California bass or dace. The taste is sweet and fragrant, and it goes well with rice.