1, empty the fish viscera, wash, dry water, cut off the head, along the fish bone sliced off two large pieces of fish.

2, the fish slices on both sides sprinkled with salt, put in the freezer for a day, pickling out of the water poured out, and then sprinkle a layer of salt pickle for a day, pour out the water.

3, peppercorns, cloves, star anise into the pan fried incense fried dry, with a food processor polished into marinade powder, add salt and mix well.

4, marinated fish fillets evenly sprinkled on both sides of the marinade powder, with a rope through the fish fillets, hanging in a ventilated place until dry, and finally into an airtight container can be stored.