Dried snakehead fish in Thoai Son in Vietnamese cuisine

After marinating in Vietnamese cuisine, leave the fish for about 10 to 15 minutes to allow the fish to absorb the spices and then start drying in the sun, drying for about 4 days to dry the finished product. Every day, when it is finished drying to the evening, it will be dried in the freezer to preserve, defrosted and dried in the morning for enough sunlight.

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