Gross weight 10 kg. Cut the meat from beginning to end and divide it into three parts on one side. Can't wash, can't touch water. Wipe evenly with 400g of salt, put it in a plastic bag (thick garbage bag), add 200-400g of distiller's yeast, put it in a container (stainless steel basin can also be used) and press a heavy object (a bag of 50kg of rice). After 7 days, open the bag, turn the fish over, don't pour out the blood, and continue to press the weight for 7 days.

After the curing process, hang it in a cool and dark place with a rope and dry it in the shade 10 ~ 15 days. In this process, oil stains will drip down and the ground will be covered with newspapers.

Sun-dried and frozen in the refrigerator.

2

The head and bones were removed. Leave two pieces of fish, marinate and refrigerate for one night according to personal preference, and steam in a cage. Isolate dust, flies and mosquitoes, and dry in a closed environment. You can eat.

It is recommended to use mosquito nets to dry inside. Avoid being targeted by flies and birds. Wash away the dust and you can cook it. My own wax halogen products are hung inside the mosquito net. )