1. Rip open the fish and cut out the internal organs, remove the head and tail, wash it, and then dry the water on the fish with a clean towel or kitchen paper. Make a few cuts on the fish for flavor. Then rub a layer of white wine around the fish, in order to disinfect and increase the aroma

2. For every 10 pounds of fish, add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder (you can also add five-spice powder) and rub evenly to marinate

3. Remove the fish from the marinade for 5-7 days, and leave it to dry in a cool and ventilated place until it is half-dry, and then take it out and smoke it

4. Inside the iron pot, put 2 spoons of peanut shells, brown sugar or white sugar, Pomelo peel, orange peel, etc.

5. Put the iron rack on the smoked material

6. Put the smoked food on the iron rack, cover it with the lid, turn on the fire, and there is smoke coming out, then turn on the smallest fire and put a wet towel around the pot, so the smoke won't come out. Turn off the fire for 20 minutes, 10 minutes later, turn the food over, add some smoked material, cover and smoke for another 20 minutes

7. Open the lid of the pot, the aroma of the smoked fish and meat preserved and dried in a golden color