1. Cut the viscera, head and tail of the fish, wash it, and then dry the water on the fish with a clean towel or kitchen paper. Cut a few knives on the fish to taste it. Then put a layer of white wine on the fish for disinfection and fragrance enhancement.
2. Add 3 liang of salt and appropriate amount of pepper, soy sauce, pepper or Chili powder (or spiced powder can be added) to every 10 Jin of fish, wipe and marinate evenly.
3. Marinate the fish for 5-7 days, take it out, air it in a cool and ventilated place until it is half dry, and take it out for smoking.
4. Put peanut shells, 2 spoons of brown sugar or white sugar, grapefruit peel, orange peel, etc. into the iron pot.
5. Put the iron frame on the smoked material.
6. Put the smoked food on the iron frame, cover it, turn on the fire, smoke will come out, then turn on the smallest fire and wrap the wet towel around the pot, so that the smoke will not come out. Turn off the fire for 20 minutes. After 10 minutes, turn the food over, add some smoke, cover it and smoke for 20 minutes.
7. Open the lid, the aroma is fragrant, and the smoked dried fish is golden in color.