1, first of all, the grass carp from the back of the knife, take out the viscera and gills, pay attention to the fish abdominal black membrane should be washed, so that the fish will not be too fishy, and then control the dry water standby;

2, ready to pickle the fish seasoning: you want to save time and direct use of peppercorns, salt, white wine can be. Not afraid of trouble on the 40 grams of pepper roasted, with a cooking machine into powder, no cooking machine can use a rolling pin rolled into powder to marinade.

3, dry the water of the grass carp with a high degree of white wine inside and outside are wiped again (Note: If there is still moisture, use a clean towel to wipe out the water) so that the taste of the fish out of the preserved fish fresh, but also antiseptic.

4, the salt and the rest of the pepper into the pot on a small fire to stir-fry aroma;

5, small fire to pepper salt stir-fry until slightly yellow, into the pepper, stir-fry until the pepper salt flavor is more intense is on the line, sheng out put aside to cool;

6, cooled pepper salt, and then uniformly smeared in the fish belly, fish head, fish all over the body are smeared, the outside is also equally touched evenly pepper salt, and then put one in the basin. The top can be made with a larger piece of paper. Above you can use a larger bag to cover the fish, so as not to pickle the process of fish skin dry, put in a cool place, marinate for about 6 days.

7, time to see if the fish is pickled, generally in the basin will pickle out a lot of water on the fish.

8, to prepare boiled water and towels, the salt water on the fish with a towel a little bit dry, so that when drying, there will be no oil and water dripping;

9, and then wipe the dry salt water salted fish, with an iron hairpin hooks hanging in the balcony to dry can be noted to hang in the cool and ventilated place, generally drying for about 10 days.