1. Shoufu fish cut open from the back, washed and torn off the black film. Cut it from the back, and then cut it with a knife, which is convenient for eating and drying.

2. Put the balcony to dry the surface moisture.

3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.

4. Mix white wine, soy sauce and sugar into juice.

5. Shoufu fish is coated with sauce.

6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.

7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.

8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.