Choose grass carp, mackerel, bream and other fish as raw materials for processing flavored preserved fish, generally grass carp, mackerel 1.5 kg per tail or more, bream 0.5 kg per tail or more;

Steps:

1, clean the fish body, remove the fish scales, and then slaughtered, grass carp, mackerel, remove the head and tail to remove the viscera, from the back of the split into pieces, thick meat and then hit the knife, bream remove the head gills and cut the abdomen to remove viscera;

2, the slaughtered body with recycled water repeatedly to remove blood, remove scales and sundry things. Abdomen to remove viscera;

2, the body of the slaughtered fish with circulating water repeatedly cleaned to remove blood, fish scales and debris. After rinsing the fish body should be fished out and put into bamboo baskets to drain the water for spare;

3, low-salt pickling technology, using the salt method. Pickled to the starting brine in time with a stone pressure, so that all the fish body immersed in the brine, pickled 5 to 6 days out of the brine;

4, pickled fish first in the brine to wash and then immersed in fresh water, immersion time of 1 to 2 hours;

5, desalination of the fish out of the seasoning solution into the impregnation of 2 to 3 hours, and turning, so that the seasoning solution fully and evenly penetrated;

6, the seasoning of the good Fish body drained of juice, using the drying channel hot air low-temperature drying, drying the fish body temperature to not higher than 35 degrees Celsius is appropriate to prevent the phenomenon of drying the outside and inside the wet, moisture drying phenomenon;

7, drying the waxfish is generally cut into 3 to 4 centimeters square fish, bream can be the whole without cutting blocks.