1, dissection: first of all, there are three forms of dissection dorsal dissection, ventral dissection and ventral side respectively. It is mainly based on the size of the fish you choose to choose which method. Remember to remove the internal organs and duns inside the fish, and remove the blood stains and excess parts of the spine.

2, washing: in the washing, pay special attention to the need to wash the blood stains, mucus before the blood coagulation. After washing, let the fish dry out, put it into the prepared brine and soak it for 3~5 hours.

3, salt curing: according to the different weight of fish to choose the amount of salt, generally 18 to 24 kg of salt per 100 kg of fish. In addition, also according to the different seasons are not the same portion, winter and spring is less, summer and fall season to be more. When salted, the salt is evenly applied to the fish, so that it is conducive to the flavor are the same.

4, sun-drying: fish out of the brine, use the brine to wash the stains on the fish, and then put on the fish rack, remember to fish scales upward, sunbathing 1 ~ 2 hours after the fish upward sun. After the storm sunshine for slightly cool sunshine for 3~4 hours, after 2~3 days of fish squeeze out the water, the fish is dry.