Sour fermented soft bone Trichogaster trichopterus is considered as a speciality due to the boneless teste of intact fish. Although being considered as a traditional fermented product, its processing method and quality are frequently unstable. Based on the common steps the process was constructed by exmining the effect of those selected steps including preliminary treatment of raw material; sugar/salt mixing ratio and rice soup ratio. The results showed that Trichogaster ytichopterus were first rinsed and the head, the intestinal organs were removed, the fins were remained; soaked in water for 16 hours; cleaned and dried for 6 hours; mixed 15%sugar, 10% fried salt, 5% fried rice, 5% alcohol (per 1kg dried fish); incubated in covered glass for 25 days. Finally, the end product was shown to be improved and the quality was stable.