Pickled fish usually takes several days to dry.

Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer. In summer, we can marinate in the refrigerator, cover the fish pieces with plastic wrap and put them in the freezer for three or four days. Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best.

It usually takes a month to dry in winter. In principle, don't do it too dry. Just hold the fish pieces in your hands and keep them in the refrigerator.

Extended data:

Matters needing attention

1. After drying, it is best to smoke with cypress branches to obtain special fragrance. Sichuan makes bacon like this every year; If you wash it with tap water before drying, it will dilute the taste and there will be no unwashed fragrance when pickling.

2. If the weather is bad for a long time, you can wrap the fish in a bag and put it in the refrigerator for quick freezing, and then take it out and continue to air dry when the weather is good. If the weather is short, you can hang the fish in a dry place and take it out to dry when the weather is good.