1, the cured salted fish in a plastic bag, put into the refrigerator, so as to prevent deterioration, wait for the weather to clear and then take out to dry.

2, with a vacuum-sealed bag for preservation, which can isolate the air to prevent deterioration, and then take out when the weather is good for drying, does not affect the quality.

3, you can use the home hair dryer, set to alternating warm and cold, let the salted fish products to blow dry.

4, you can use the household electric fan to blow-dry the salted products, this method is a relatively large amount of salted products, with the effect of air-drying, can enhance air circulation. You can also use tree branches and other smoked, the cured fish quickly baked dry, this method is very popular in Sichuan and other places, the flavor is unique, can quickly be cured fish air dry.

5, you can use a home oven, set the temperature at 60 degrees low-temperature baking, usually baking a night can be pickled products dry.

6, the cured fish pieces soaked in white wine for storage, so that you can make a wine lees fish, unique flavor, but also will not deteriorate.