500 grams of fresh fish, each fish from the back of the spine cut open to remove the gills and viscera, washed and filtered out of the water, with 250 grams of refined salt, 10 grams of pepper, fire nitrate 1.5 grams, 50 grams of sugar mixed, pickled for 3 days after the wash, hung in the sun for 2 days, and then hung in the smoky room to continue to smoke for 36 hours, that is, into the wax fish

.