1. Winter mackerel is the most fertile and tender, and the cold climate is suitable for curing.

2. mackerel in the salt curing before, can not be washed with raw water, the back of the meat thick with a bamboo skewer tied a few holes in order to salt, nitrate into the plug, easy to taste, but also to prevent deterioration

3. bad fish old brine filtered out of impurities, high-temperature disinfection, placed in a clean jar, and sealed with clay, stay until the next year, the quality, flavor will be better

4. this dish needs to be prepared for the Huangshi 5000 grams, 1500 grams of Shaoxing bad shaoxing wine, 2250 grams of sugar, fine wine and liquor, and the quality and flavor will be better

4. This dish needs to prepare 5000 grams of yellow wine, 1500 grams of Shaoxing bad shaoxing wine, 2250 grams of sugar, 250 grams of refined salt, 800 grams of wine, 250 grams of refined salt for the bad pickled mackerel. History and culture of mackerel meat fat, rich in protein, after the winter crispy spring lees, summer supply, convenient storage, for the wine dishes, is recognized by the Zhejiang Province in 1956, one of the 36 kinds of Hangzhou famous dishes.