1. Prepare a fresh fish, then cut the back of the fish, and clean the internal organs and gills of the fish. Wipe off the blood and black inner membrane of the fish with a clean rag, and spread the salt evenly on the fish. It should be noted that the fish skin does not need to be coated with salt, and some cooking wine is sprinkled on the fish. Put the fish in a ceramic basin, put a piece of white paper on the ceramic basin, and press a stone on the white paper. After about a week, the fishy water in the fish will be pressed out, and the pressed fish will be hung in a cool place to dry the water in the fish.

2. Generally, when making smoked fish, we will choose grass carp or herring to make it. After cleaning the fish, we will cut the fish into pieces of similar size, remove the fish's head and internal organs, and marinate the fish with salt for about six days. When there is no water in the fish, we can smoke it for about six hours with low fire. Be sure to control the smoke quantity and temperature, and turn the fish over every two hours.

3. Dissolve the salt in the water, then smear the salt water on the fish, and at the same time, fully stir with the salt water of rice wine, pepper, glutinous rice, ginger and pickled fish to make pickled grains. Put the pickled grains into a bucket, put them in a layer of fish, and take them out and wash them when you want to eat them.