The normal calculation is 10 Jin of cured fish = 150g of edible salt (less than 300 g, some like to add Chili noodles and pepper noodles)+white vinegar (8~9 degrees).

Precautions for pickled fish:

First, don't put too much salt in the fish. Just coat it with a layer. If you put a lot of salt, it will be salty when it is dry, and you should turn it regularly.

Second, before the fish is salted and ready to dry, the salted fish should be washed with clear water and mixed with highly white vinegar (8 ~9 degrees). Drain the water from the fish and add white vinegar (about 10 kg fish+100g). Note that the main purpose of vinegar is to increase the special flavor of fish, so that it can prevent mosquitoes when it is dry and make the fish look beautiful when it is dry.