1, prepare fresh crucian carp for later use.

2, clean up the crucian carp, mainly to clean up the internal organs of the crucian carp, fish scales do not need to be cleaned. Rinse repeatedly with clear water. Fish suitable for dried fish, generally thin meat, or use small fish. If the fish is thick, you can cut a few knives on the thick meat to let the sun and wind in and speed up the air drying.

3. Arrange the prepared fish neatly, and then sprinkle the edible salt evenly on the fish. Don't miss every fish. Put the salted fish into the salting pond and stack them layer by layer until they are10cm higher than the pond mouth. After about four hours, that is, when the fish is tightened to be flush with the mouth of the pond, press the stone on it to let the fish fully absorb the salt.

4. When taking the fish out of the salt water, wash the fish again. Use salt water from the salt pond when washing. After draining the water from the fish, put it directly on the fish drying curtain and turn it once every hour or two. When the sun is too strong at noon, you can cover the fish with curtains, and then open the curtains in the afternoon to continue drying. Usually it can be completely dried in three days.

5. Dried fish should be stored in a ventilated and dry place. Pay attention to moistureproof in summer. If left for a long time, it should be sealed. It can also be sealed and stored in the refrigerator in summer.