1, fresh Mandarin fish with light brine marinated in room temperature of about 25 ℃ in the environment, with a wooden barrel curing the best, belly up placed, with the mountain green stone or river pebbles pressed, when after six or seven days, the fish body will be issued seemingly smelly non-smelly odor. Fresh guppy, minced meat, small onions, pepper, soy sauce, millet chili, garlic.

2, fresh guppies scrape off the scales, remove the gills and viscera clean. Processed guppy marinated under the fish body inside and outside evenly smeared with salt, kneaded evenly by hand, and then sprinkled with a little wine, and then in the belly of the fish on the ginger and pepper grains, and then the small onion squeeze out of the onion juice rubbed on the fish, and then the onion knots also stuffed into the belly of the fish.

3, put the fish into a food bag, the bag mouth tightly tied, placed in the balcony basket, the temperature of 20 to 30 degrees around room temperature environment, natural fermentation for 48 hours, there is a little smell, it means that the stink of Mandarin fish fermentation success.