1, will be since the fish clean, from the back of the fish cut but not cut off, the fish belly inside the black membrane scraped clean, remove the fish head, viscera, fish head can be taken to cook soup, only retain the fish body and fish tail part. Cured fish is best to use more than six pounds of grass carp, silver carp is too fishy, crucian carp is too small meat is not enough.

2, according to the ratio of ten pounds of fish meat nine two salt salt amount of salted fish, you can also add five spices and other spices and salt together in the pan fried aroma and sheng up.

3, to be fried salt cooling, the salt will be smeared on the fish, inside and outside of each corner should be smeared evenly, the fish is thicker when you can cut a few cuts in the fish can be more quickly into the flavor.

4, will be wiped with good salt fish into the tank marinated for about a week, marinated in the process of leaching blood water do not have to pour out, marinated for three days after the fish turned a little bit and then marinated. Fish cured with a rope hung up in a ventilated place or under the sun to dry.

5, fish drying before the weather conditions, choose a sunny day to take out the sun, if it is a continuous cloudy days can be hung in a ventilated place indoors, in order to prevent moldy fish.

6, sunshine about a week can be put away into the refrigerator frozen preservation. You can also cut the fish into small pieces and then sunshine for two to three days, after the sun-dried preserved fish meat can be stored at room temperature.