1. Split Fukushima fish from the back, wash it and tear off the black membrane. Split from the back to facilitate drying

2. Put on the balcony sun open surface moisture.

3. Add salt, five-spice powder and chili powder to the pot, and stir-fry over medium-low heat to brown and bring out the aroma.

4. white wine, soy sauce, sugar to make a sauce.

5. Apply seasoning sauce on the Fukushima fish.

6. Apply the pepper salt on the fish while it is still hot, massaging the whole body while applying.

7. All fish are processed and put into a container. Pour the rest of the seasoning sauce and pretzels on the top layer.

8. After ten hours or so, turn it over, turn the top fish to the bottom, and marinate for another ten hours or so before hanging up to dry.

1. Split the fish from the back, remove the internal organs and marinate with 250 grams of refined salt.

2, pickled 6 to 8 days out of the tank (basin), sun to the surface of the body without moisture, and then smoked with a micro-fire for 6 to 8 hours, smoked to control the amount of smoke and temperature, and turned every 2 hours, so that the fish body fully and evenly smoked to improve the quality of fish.