The fish can be dried after being marinated for three to four days. You can use the refrigerator to marinate in the summer. Cover the fish pieces with seasonings in plastic wrap and put them in the refrigerator. You can take them out to dry in three to four days. Choose good weather for drying and reduce the drying time. Sunny and windy weather is best. It usually takes a month to dry in winter. In summer, water evaporates quickly. In good weather, it usually takes two or three days.

Pickled fish is a Miao delicacy. It uses field fish, carp, and flower fish as the main pickled raw materials. It is a unique local representative delicacy of the Miao and Dong people in southeastern Guizhou. The pickled fish in Tangdong area of ??Luoxiang Town, Congjiang County is the most famous. The pickled fish after being pickled for one year will be red in color, moderately wet and dry, and have moderate acidity.

How to make pickled fish: catch the fish, remove the miscellaneous fish, select more than 250 grams of green carp (red carp is easy to sour), put it into a basket, put the basket into the river and keep it for a day, so that The fish can be rinsed with clean water to remove feces and sediment from the gills. The next day, take out the back of the fish, cut it into two halves connected to the abdomen, discard the gills and internal organs, then wash away the blood with clean water, gently shake off the water, spread the fish flat and put it in a basin for 1 hour, and drain the water .

Put the fish into another basin, rub the fish body evenly with fine salt (fish-salt ratio 10:1.5), then spread it layer by layer in the basin, and sprinkle a little salt on top. Cover the pot with layers of salt and gauze to prevent flies from laying eggs inside and causing deterioration. After salting for 16 to 52 hours, the fish body is hardened and ready for barreling.

During the salting process of fish body, sweet wine is brewed at the same time. Use glutinous rice as the main raw material. The glutinous rice is steamed, spread out, and sprinkled with a little salt water, red yeast rice, pepper, sweet distiller's grains, fennel, garlic, chili powder, crushed ginger, patchouli powder, white wine and an appropriate amount of salt. , stir everything and mix evenly into marinated rice.

Put the marinated rice 2 cm into the marinating bucket first, pick up the salted raw fish, spread it on the rice wine in the bucket, and then put 1.5 cm of pickled rice on the fish, so that the fish rice alternates When laying a layer, press it flat with your hands until it is completely laid. Leave 20 centimeters at the mouth of the bucket. Sprinkle the salt water of the original pickled fish, then press the pressing plate, and then press the pebbles.