Fecha de publicación: 04/05/2018 Fuente: Wipo Olive Table The invention relates to a making method of zanthoxylum piperitum and lemon fish jelly, belongs to the technical field of foods, and aims to solve the technical problem of providing the making methodof the zanthoxylum piperitum and lemon fish jelly. The method comprises the following steps of a, thoroughly cleaning fish, removing internal organs, and cutting the fish without the internal organs into fish blocks; b, adding salad oil to a pot, performing heating, adding ginger slices and garlic slices, raising the temperature, adding zanthoxylum piperitum and table salt, then adding water to the pot, performing boiling over, putting the fish blocks, maintaining the boiling state, and performing stirring so as to separate fish intermascular bones from fish bones and fish meat; c, performingfiltering to obtain clear fish soup; and d, adding lemon oil, olive oil and lemon juice, performing uniform stirring to obtain a mixture, and placing the mixture in a space of 5-10 DEG C so as to obtain cream-shaped substances namely the zanthoxylum piperitum and lemon fish jelly. The zanthoxylum piperitum and lemon fish jelly made by the method disclosed by the invention has strong zanthoxylum piperitum taste and has pale lemon fragrance, the fragrance of the fish is maintained, the zanthoxylum piperitum and lemon fish jelly is free from greasy feeling, and cool and refreshing in mouth feel when being eaten, people do not suffer from excessive internal heat after eating the zanthoxylum piperitum and lemon fish jelly, the making method is simple, the zanthoxylum piperitum and lemon fish jelly is free from any food additives, hygienic and safe, and is a convenient and leisure food suitable for old people and young people.