In a small pan, pour the coarse salt, heat until the salt creaks, turns slightly yellow, take off the heat.

When the salt is still hot, add the Sichuan peppercorn. Let cool.

Cut along the fishes body to split and lay flat like the head.

The fish is rubbed with high-alcohol content wine on both sides, and then covered with salt and pepper.

Put the fish in a bowl and spread the salt on the other side, then cover with plastic wrap and put it in the refrigerator for 1-2 days. Turn over from time to time.

Remove the salt and pepper on the surface of the fish, flatten the fish belly with a bamboo stick, and then take it to a cool, ventilated, outdoor sun-free place to dry for 20-30 days.