1. Shoufu fish cut open from the back, washed and torn off the black film. The back is cut to make it easy to dry.

2. Put the balcony to dry the surface moisture.

3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.

4. Mix white wine, soy sauce and sugar into juice.

5. Shoufu fish is coated with sauce.

6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.

7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.

8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.

1. Cut the fish from the back, remove the internal organs and marinate it with 250g of refined salt.

2. Marinate for 6-8 days, and then take out of the tank (basin). When it is dry until there is no water on the body surface, smoke it with low fire for 6-8 hours. When smoking, control the amount of smoke and temperature, and turn it every 2 hours to make the fish smoke fully and evenly, so as to improve the quality of fish products.