When killing fish, cut a knife on the fish's jaw and tail, then put it back into the water and let the fish swim and bleed. Fish fillets without blood stasis will be as white as snow and crystal clear. If the bleeding procedure is not well grasped, the fish will have more red water. Frozen for a period of time after slicing, raw fish will be smooth and sweet.

When eating, dip in the seasoning mixed with garlic slices, shredded ginger, shredded onion, shredded onion, shredded Chili, soy sauce, chopped peanuts, sesame seeds, Chili fingers, shredded taro, fried rice noodles, oil, salt and sugar. Fish skin can be cold.

There are as many as 19 kinds of ingredients, including fried rice noodles, fried taro shreds, oil flowers, onion, shredded ginger, shredded radish, shredded chili, chopped olives, green onions, raw garlic slices, peanuts, sesame seeds, white sugar, white vinegar, peanut oil, salt and pepper.

The traditional preparation method has complex procedures and diverse components. In Nanzhuang, Guangzhou and other places, Jiujiang raw fish will simplify the procedures or reduce the ingredients, but if the olive horn used for flavor enhancement is removed, the raw fish will not be so delicious.