Precious fish is usually cured for 5-7 days. The length of time for curing is determined by the size of the fish and the amount of salt, usually about 10 pounds of fish need 2 to 4 taels of salt, curing 5 to 7 days. If you use more salt, the curing time will be shortened accordingly, and if you use less salt, the curing time will be relatively longer.

Selected fish should be cleaned, and after scraping off the scales, the guts should be pulled out and the black membrane scraped clean. From the back of the fish will be broken open, both sides should be diagonally scratched on the 3 ~ 4 scratches, in the fish evenly smeared with salt and marinated for 5 ~ 7 days, generally the third day need to be turned over.