2, will clean the fish, from the back of the fish cut but not cut off, the fish belly inside the black membrane scraped clean, remove the head, viscera, the head of the fish can be taken to cook the soup, only to retain the fish body and fish tail part.

3, pickled fish is best to use more than six pounds of grass carp, silver carp is too fishy, carp is too small meat is not enough.

4, according to the ratio of ten pounds of fish nine salt salt amount of salted fish, you can also add five spices and other spices and salt together into the pan after frying sheng up.

5, to be fried salt cooling, the salt will be smeared on the fish, inside and outside every corner should be smeared evenly, the fish is thicker when you can cut a few cuts in the fish can be more quickly into the flavor.

6, will be wiped with good salt fish into the tank marinated for about a week, marinated in the process of leaching blood without pouring, marinated for three days after the fish turned a little bit and then marinated. Fish cured with a rope hung up in a ventilated place or under the sun to dry. The sun to half-dry can be smoked, smoked 2-3 days can be.

7, if you don't need to smoke it, you can put it away for a week or so and store it in the refrigerator. You can also cut the fish into small pieces and then sun-dried for two to three days, the dried preserved fish can be stored at room temperature.