The method is as follows:

1. According to the principle of three salts per catty of fish or meat, stir-fry the salt in a proper amount of pepper, which is easier to penetrate and absorb.

2. Grass carp and pomfret weighing more than 10 kg can be used. This fish is big and thick and delicious. Wash before cutting, but don't wash outside after cutting. Wipe the blood all over the fish, so that the fish with Chinese sauerkraut will be red and beautiful.

3. Spread the fried salt evenly on the fish body, especially on the gap of the fish head to avoid easy deterioration in the future. Wipe all the prepared salt, mainly inside, and the scales outside are not easy to penetrate.

4. Clean the fish and put it in a clean container. Pottery pots are the best. I can only do this if I don't have it at home Marinate for a week, turn it over and marinate for another week, and it's almost ready. When the weather is good, take it out and dry it for three days, and you can almost eat it.

Generally, it can be pickled for two weeks to 20 days. If you can't eat it all at once, you can seal it and put it in the freezer to eat it slowly. You can eat it for a year.