2, grass carp from the back surgery, take out the internal organs, abdominal black membrane wash, drain water for later use.
3. Dry the fish with water. If there is still water, wipe it clean with a clean towel and wipe the grass carp inside and out with high-alcohol liquor. The preserved fish made by this method is fresh and antiseptic.
4. Put the salt and pepper into the pot and stir-fry for fragrance.
5. Stir-fry pepper and salt until slightly yellow, and add pepper powder.
6. Stir fry until pepper and salt are more fragrant and let cool.
7, cold pepper and salt, evenly spread on the fish belly, fish head and other parts.
8. Put pepper and salt on the outside evenly, and cover the fish with a bigger bag to avoid drying the fish skin during curing. Marinate in the shade for 6 to 7 days.
9. Braised fish, a lot of water has been marinated in the basin.
10, prepare boiling water and towels, and wipe the salt water on the fish with towels a little bit, so that there will be no oil and water dripping when drying.
1 1, dried salted fish, put on with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.