1. Operate the fresh fish from the back, cut the fish bones on the back, and remove the internal organs of the fish;

2, can't wash with water, but should use a clean towel, bit by bit to clean the blood stains and gray-black endometrium of the fish, revealing the delicate fish;

3. Rub it on the fish body with refined salt or the salt and pepper produced and processed by yourself (stir-fry the pepper and refined salt in the pot), symmetrically, and don't rub it on the fillets;

4. After sprinkling salt on the fish, sprinkle a little wine on the salted fish to keep the necessary alcohol smell;

5, put into a ceramic flowerpot, and the porcelain jar is inhibited for one week;

6. Finally, take out the fish that has been marinated for a week, spread the marinated side with bamboo strips, pass through the eyes with a relatively strong string, and hang it outdoors to dry.