1, buy a few big grass carp and go home. Kill, clean and cut into pieces, about 5 to 6 centimeters long, marinate with salt for half an hour, and then fry in oil in a pot until golden. Burn some firewood and slowly fumigate. After ten days, the fish will be ready. The flavor is very good.

2, the same as the grass carp killed cleaned and cut into pieces. Cured with salt. Then on the steamer for a few minutes. Let the color of the fish change color is good. After that, then take it out of the steamer and put it next to the cold for a while. Then smoke it over charcoal. Put a few sugar cane peels on top of the charcoal. After two or three days the fish will become golden brown, so that the baked waxfish meat is very tight is very tasty.

3, do wax chub, usually we do this kind of fish is raw. Kill good clean off the viscera. Do not cut not cut a block of a whole salted. Not fried nor steamed. After salting, hang it in the wind for a day. Then directly hung on the wood fire smoking. This way out of the salmon is also very tasty.