200 grams of salt, 150 grams of spice powder, 150 grams of garlic mixed into a mixture, and then a layer of fish in the barrel after a layer of mixture, to be all the fish sprinkled with seasoning, cover the lid sealed, and put in about 25 degrees Celsius temperature pickle 5-6 angels of fish body naturally odor can be.

In the curing process, the gills, guts can be better to help fermentation, and raw fish is easier to pickle than dead fish into the flavor, so keep the viscera directly pickled, not recommended to kill the wash.

In addition, note that the pickled fish should be white in color, and if the color of the fish has changed, it is not recommended to eat.