First, put the fish with internal organs in the basin, and never wash it.
Second, sprinkle the right amount of salt and start to wipe.
Third, after wiping one side, flip and continue to wipe the other side.
Fourth, finally spread the fish out and wipe the inside of the fish.
5. Spread all the fish with salt evenly, then let it stand for two hours, and let the salt soak in the fish.
After six or two hours, wash away the salt on the surface of the fish with clear water.
Seven, put it in a ventilated place in the sun to dry, and the water can be dried in good weather for half a day.
Eight, it is enough to dry until the surface is hard.
Nine, put the sun-cured pickled fish into a clean bag.
Ten, tie the pocket and put it in the refrigerator. Pickled fish is finished.