Abstract: We studied the effects of salting time, dry process and intermittent vacuum wine lees pickling technology on the quality of drunk fish (Oreochromis mossambicus). Results indicate that the quality of drunk fish was the best when being salted for 13 h, dried at 50 ℃ for 11 h and vacuumed at 25 ℃ for 6 d in rice wine lees of 0.095 MPa. The total sugar, total acid and amino acid nitrogen of drunk fish with best quality were (596.93±1.6) μg·g^-1, (123.95±15.22) mg·g^-1 and (1.98±0.15)g·kg^-1, respectively, which is better in quality than the products obtained under other conditions.