1. You need to cut the fresh fish from the back, cut the fish bones on the back, remove the fish’s internal organs and gills, and wipe clean the blood and black lining in the fish little by little. Revealing the tender fish meat.

2. Use fine salt to spread evenly on the fish meat. Do not rub it on the fish skin. Use wine to sprinkle lightly on the salted fish meat to maintain the proper aroma and mellow taste.

3. Put the fish in a pottery basin or porcelain jar and press it for a week. Use bamboo slices to prop up the salted side, pass a relatively strong thin rope through the eyes, and hang it outdoors to dry. Dry, try to air dry rather than sun dry.