1. Ingredients: One mandarin fish weighs 2 pounds and 1 tael, 25 grams of fine salt, and 20 green peppercorns.

2. Mix the fish pieces with fine salt and put them in a large bowl. Sprinkle in green peppercorns, put a bowl on top to cover it, and put it directly indoors after it is done.

3. During the process of marinating stinky mandarin fish, turn it once a day.

4. Pressing the fish with heavy objects during pickling can make the fish meat firmer.

5. Stinky mandarin fish can be pickled at a temperature between 10 degrees and 30 degrees. Within this range, the higher the temperature, the faster it will be pickled.

6. The amount of salt used is also crucial to the pickling speed. It is appropriate to use 4 to 5 grams of salt for every 250g of mandarin fish. The more salt used within this range, the slower the pickling will be.

7. Taking 250g mandarin fish with 5 grams of salt as an example, it needs to be marinated for 7 days at 10 to 20 degrees, 4 days at 20 to 25 degrees, and 2 days at 25 to 30 degrees.

8. The green peppercorns can be replaced with peppercorns and mixed with fine salt. You can also add some chili powder and mix well.