The method of sun-dried boss fish: first of all, choose fresh fish, remove scales, gills, guts and wash according to the fish for processing, and then add salt, cooking wine, onions, ginger and peppercorns, etc. marinated to taste, usually to marinate for 12 hours and then hang up to air-dry. Temperature is generally mastered within 15 degrees, dry humidity within 40% better. The temperature is too high, will lose the unique flavor of air-dried fish.