Fresh grass carp is the raw material,salt,white granulated sugar,light soy sauce,alcohol and scallion,zingiber,liquorice were used in the processing.The effects of the dipping time and steaming time on the quality of final products were further studied by texture,colour,the content of NaCl and the sensory evaluation.The result of experiments shows that 2g /100g salt,2g /100g white granulated sugar,1.5mL /100g light soy sauce,1.5mL /100g alchole,36g /100g of the combination of scallion,zingiber,liquorice( 2∶11),4h dipping time,and 15min steaming are the best conditions.