Summer is not suitable, it is best to marinate in winter, after all, the temperature is low, which is conducive to preservation. The temperature is too high in summer, which is easy to deteriorate.

Pickled salted fish

Ingredients: 30 Jin of fish

Accessories: 300g of salt.

Method:

1. Prepare raw materials: two big fish and salt.

2. Scrape off the scales and wash them, and use a sharp knife to cut the back of the fish from the tail.

3. Open the belly of the fish, pull out all the internal organs of the fish, and cut off the head and wash it.

4. Put two layers of salt on the inside and outside of the fish body with salt, then put it into the basin. After two days, turn off the fish body and marinate it for four days before drying.

5. Put iron wire or cloth on the fish, spread the fish with chopsticks or bamboo sticks, and hang it in the outdoor sun.

6. Sun for 4 to 5 days until the fish is 70% dry! If it rains on a cloudy day, hang the fish in a ventilated place to dry.