1. Cut the fish's internal organs, head and tail, wash them, and then dry the fish with a clean towel or kitchen paper. Cut a few knives on the fish and taste it. Then put a layer of white wine on the fish, and disinfect it to enhance fragrance.

2. Add 3 liang of salt and appropriate amount of pepper, soy sauce, pepper or Chili powder (or spiced powder) to every 10 Jin of fish, and evenly spread and marinate.

3. Marinate the fish for 5-7 days, take it out, dry it in a cool and ventilated place until it is half dry, and take it out for smoking.

4. Put peanut shells, 2 spoonfuls of brown sugar or sugar, grapefruit peel, orange peel, etc. Put it in the iron pot.

5. Put the iron frame on the smoked material.

6. Put the smoked food on the iron frame, cover it, turn on the fire, and the smoke will come out. Then turn on the smallest fire and wrap the pot with a wet towel, and the smoke will not come out. Turn off the fire for 20 minutes, turn over after 10 minutes, add some fumigant, cover and smoke for 20 minutes.

7. Open the lid, the aroma is fragrant, and the smoked dried fish is golden in color.