Waxfish preservation methods:

1, waxfish air-dried and immersed in vegetable oil, can be preserved for one year.

2, put a bamboo frame on the bottom of the tank, sprinkle some salt, put the air-dried preserved fish into the tank, spray a layer of white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then use salt water to adjust the mud seal, do not leak, can be preserved for a year.

3, the air-dried waxy fish into the pottery, covered with a cloth, covered with a wooden board, find a dry place to lay 6 to 7 cm of quicklime, the cylinder pressed on the lime, can make the drying period of the waxy extended to more than 4 months.?

4, a piece of waxfish wrapped in paper, into baskets or cardboard boxes, each layer of straw ash or straw ash, basket mouth with a wooden board to cover, placed in a dry ventilated place can be, generally can keep fresh for more than half a year.

5, with a plastic bag according to a serving portion of waxfish encapsulated in the refrigerator, this method of preservation of a longer period of time, but it is advisable to eat early.

Preserved fish curing method:

1, fish open to remove internal organs, remove the head and tail, wash, and then use a clean towel or kitchen paper to dry the water on the fish. In order to facilitate the flavor, a few cuts on the fish. Then rub white wine around the fish to sterilize and add flavor.　　

2, every 10 pounds of fish with 3 two salt and the right amount of pepper, soy sauce, pepper or chili powder (there are also added five-spice powder) around the body wipe well marinated. (If cured bacon on the pork with skin cut into strips, and then the above method of curing; and do waxed dried incense on the dried incense sprinkled with a little salt curing for a while, and then smoked in the sun until half-dry).　　

3, curing 5 to 7 days after the fish (pork) out, hanging in a cool ventilated place to blow until half dry to remove, ready to smoke.　　

4, iron pot, put peanut shells, brown sugar or white sugar 2 spoons, dry pomelo peel, orange peel, etc. (if you are afraid of the pot is difficult to deal with the clean after the fact, beforehand in the pot to lay a piece of tinfoil, and then put smoked materials).

5, put the wire rack on top of the smoked material.　　　　

6, the food to be smoked on the iron frame, cover the lid, open medium heat, smoke, and then open the smallest fire, put a wet towel around the edge of the pot, the smoke will not come out. Smoke for 20 minutes and turn off the heat. After 10 minutes, open the lid and turn the food over and add some smoked ingredients. Cover and smoke for another 20 minutes.　　

6, open the lid, the aroma, smoked preserved fish, preserved meat, preserved jerky golden color.　　

7, the smoked items and then dry in the sun or wind dry.