Salted fish

The tilapia weighs about ten jin.

Kill well, drain the water.

Then add an appropriate amount of salt, soy sauce, and white wine, and marinate overnight.

String them together and dry for about two weeks (personally, I think it’s best to dry cured meats at around 3-10°C, with a north wind if possible. In Guangdong, although it’s winter, temperatures sometimes exceed 20°C. So it’s best to check the weather before making cured meats, and only do it when a cold front arrives and it’s sunny. If after a few days the temperature suddenly rises, you can put them back in the refrigerator, but do not seal them in a bag, as this will trap moisture).