The method of curing smoked fish:

Spare ingredients: 2 grass carp, 5 dried red peppers, pepper 15g, 2 star anise, cinnamon 1, 2 cloves, salt 150g, and appropriate amount of liquor;

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Production process: Step 1, prepare a proper amount of dried red pepper, pepper, star anise, cinnamon and clove, put them into a cooking machine respectively, then break them into fine powder or break them together, and then take out the seasoning and mix well for later use;

Step 2, take out the wok and keep it in a water-free and oil-free state, then put the salt into the wok, add the crushed seasoning at the same time, and stir fry slowly with low fire. When the fragrance inside is fried, the salt turns yellow slightly, indicating that the seasoning is fried, turn off the fire and let it cool;

Step three, prepare two grass carp. * * * after slaughter is 10 kg. Don't wash the slaughtered fish. If the surface is too dirty, you can wipe it with kitchen paper towels instead of water, and then coat the grass carp surface with white wine.

Step 4, take out the fully cooled seasoning that has been fried before, evenly coat a layer of seasoning on all parts of the fish, and be careful not to drop every part, and then put the salted fish into a relatively large plastic bag;

Step 5, put it into a big container with a lid, press a heavy object, seal it with the lid, put it in a cold place, marinate it for 7 days, turn it up and down after almost three days, pour out the blood inside, seal it and continue to marinate;

Step six, it will be ready in almost 7 days. At this time, you can take it out, wash the surface properly, then hang it with a hook, put it on the balcony to dry for a day or two, and then transfer it to the shade to dry for 20 days.