1, take the weight of about 1 catty 6 two to 1 catty 8 two hemp chub fish 80, from the back of the split (fish abdomen connected) to cure the net, the fish flat on the board, with salt, pepper rubbed uniformly, dripping a little wine, code into the preservation box, into the preservation of the refrigerator pickling for 3 days.

2, will be pickled chub head with an iron hook through up, hanging in the top of the smoked fish barrel on the wooden frame, with rice bran burned out of the fine smoke for 3 hours to the surface dry and meat slightly tightened, with a faint smoky flavor.

3, will be smoked fish cooled each individual into a plastic bag, put fresh refrigerator to save.