2, remove the scales, throw away the internal organs, open the fish from the back of the fish, not from the stomach, otherwise it will break the two petals, and clean up the contents of the fish belly after opening.
3. Pay attention to the black skin on the fish belly, find a steel ball for washing the pot at home, and wipe the black on the fish belly with a steel ball.
4. After cleaning the dirty things in the fish belly, rinse them with clear water. Draw slits on both sides of the fish's back with a knife, so that it is easier to absorb salt when it is salted.
5. If you don't want a fish head, you can remove the marinated fish head. Sprinkle a little salt on both sides of the fish, and put more salt than usual, lest too little salt will spoil it.
6. After putting the salt, marinate it in a basin for about three to four days, pour out the excess water in the basin, sprinkle with thirteen spices, monosodium glutamate and other seasonings. If you like spicy food, you can put some Chili powder on it. So put a hole in the back of the fish, hang it with a rope, and dry it outside.
7. If the sun is better, just bask in it for a few days. When the fish is dried, it is best to chop it into small pieces and put it in a food bag and put it in the refrigerator. You can take it out and fry it when you want to eat it.
8. How to preserve preserved fish:
(1) Preserved meat and preserved fish can be preserved for one year after being immersed in vegetable oil after air drying.
(2) Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon and preserved fish into the tank, spray a layer of white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or toilet paper. Then use salt water to adjust the mud and seal it, so as not to leak, and it can be stored for one year.
(3) Put the air-dried bacon and preserved fish into pottery, cover it with cloth, cover it with wooden board, find a dry place and spread 6 ~ 7 cm of quicklime, and press the cylinder on the lime, which can prolong the drying period of preserved meat to more than 4 months.
(4) Wrap the pieces of bacon and preserved fish in paper, put them into a laundry list or a carton, put a layer of straw ash or wheat straw ash on each floor, cover the basket with a wooden board, and put them in a dry and ventilated place, which can generally keep fresh for more than half a year.
(6) Pack the preserved fish and bacon in the refrigerator with a fresh-keeping bag according to one-time consumption. This method lasts for a long time, but it should be eaten early.