Brewing, drying and making: 1. The fish usually used for brewing and drying pickled fish should choose grass carp with big head and strong meat. Clean grass carp, apply salt to the whole body, and evenly spread it on the fish body and inside. People who like spicy taste can also add pepper and pepper to the salt and smear them together. 2. After the whole fish is dipped into the flavor, it can be pickled. It takes a week to marinate, so that the salt and fish can be fully blended. 3, it can be air-dried and brewed, and there is no specific time limit for brewing and drying. As long as you observe, you can find that the fish is in a semi-dry state, which means it can be eaten. Cooking method: Method 1: Braised preserved fish is cooked with Laoganma Douchi sauce, cooking wine, shredded ginger, soy sauce and a small amount of pepper and pepper. The most important cooking key is to collect juice. After adding the seasoning, before the cured fish comes out of the pot, change the fire to slow fire, cover the pot and cook slowly, and slowly add all the seasoning to the cured fish. As soon as the pot is boiled, you can smell the smell of red roasted fish fillets. Flavor: Slightly spicy, with strong hemp flavor, suitable for table and wine making. Method 2: Steamed preserved fish. This is a more convenient method. Put the pickled fish pieces directly on the rice noodles and steam them in an electric cooker. When the steamed fish is about to come out of the pot, pour the sauce mixed with sesame oil, shredded ginger, aged vinegar and soy sauce in a certain proportion on the steamed fish, cover the rice cooker and stew for ten minutes. Flavor: original flavor, fresh flavor of preserved fish with seasoning, is an appetizing home-cooked dish.