2, and then the abdomen up into the tank pickling rout, with the amount of salt for 18% of the weight of the fish, 3 days later, put a heavy weight pressurized and then pickled for 4 days, take out, air-drying to eight dry, remove the head, remove the tail, remove the fins.
3, cut into 3 ~ 4 cm2 of small pieces, add equal hands fish weight 1% of white wine (60 degrees) and 4% of the sweet wine (glutinous rice brewing wine) and mix evenly, tightly packed into the porcelain altar, sealed storage for 3 months that is the finished product. You can also add an appropriate amount of red, in order to beautify the color of the product.