2. Marinate: In a clean container, sprinkle the cut fish evenly with salt and sugar (salt-sugar ratio is roughly 1:2), scrub it well with your hands so that the salt and sugar penetrate into the inside of the fish, and then put the fish into a plastic bag and place it in the refrigerator to marinate for more than 24 hours.
3. Drying: Take out the marinated fish, dry the surface of the fish in a well-ventilated place, place it on a drying rack, sprinkle it with an appropriate amount of five-spice powder and chili powder, and dry it in the sun for another 3-5 days or so (the time depends on the weather, the humidity of the air, and the thickness of the fish) until the fish dries out, the surface hardens, and the color changes to a deep yellow.
4. Packaging: Move the dried mackerel to a dry place after drying, pack it in a clean paper bag or plastic bag and store it in a ventilated and dry place.
Notes:
1. The thinner the sliced fish or fish maw, the better, so that the drying speed will be faster.
2. Try to put it in a low-temperature refrigerator during the marinating period, and make sure to avoid high temperature, otherwise the fish will be easily spoiled.
3. When drying in the sun, pay attention to moisture, such as encountering rainy days, then you need to take back the fish to avoid moisture.
4. The time and hardness of sun-drying need to be adjusted according to the weather and the quality of the fish, the hardness can be suitable, do not pursue too hard, otherwise the taste is not good.