Remove the head and tail of a live black carp. Chop it into small square pieces, marinate it thoroughly with salt, and dry it in the wind. Pan-fry in a wok, add seasoning and reduce any juices from cooking. Next, stir-fry some sesame, toss with the fish, and serve. This is a Suzhou recipe.1
1 Two very different dishes can come from this recipe, all depending on how well dried the fish is. It is only lightly dried then it would feel more like a typical fish dish akin to the some of the likely dried chicken and pork dishes. However, if the fish was thoroughly dried, than this would be more a snack eaten for fun. Given that the fish is described as being more jerky-like (脯, lit. dried meat ), the latter is more likely the case. In fact, I bet the resulting food from this recipe would have been similar to the dried anchovies stir-fried in sweet and savoury seasonings served throughout East and South-East Asia. Ikan bilis represent!