Bighead or grass carp 1, ginger 200g, chili powder150g, white sesame 30g, salt 30g-50g, rice wine and spiced powder.

Production method:

1. Drain the water after the fish is slaughtered, remove the head, cut the fish into pieces and marinate it with salt and rice wine for 24 hours (turn over several times during the period); I like bighead carp, and the fish head can be made of chopped pepper.

2. Drain the salted fish and dry it in a ventilated place for 2 hours.

3, ginger cut into foam, spiced powder and Chili powder mix well.

4. Pour about 50 grams of rice wine into the fish tank, add ginger, Chili powder and sesame seeds and mix well; Without sesame seeds, peanuts can be ground into sesame-sized particles instead. )

5. Wash a pickle jar, rinse it with boiling water, dry it, put the fish mixed with seasoning into the jar for compaction, cover the jar, and finally add water along the jar and seal it for about 7- 10 days to get the green jar fish.

Fried fish:

1, put a little oil in the pot and heat it. Add fish pieces and fry slowly until the fish is golden on both sides (the time depends on the size of the fish, so it must be low, otherwise it will burn).

2. After frying the fish, pour a bowl of rice into the pot and stir it evenly, which is delicious jar fish fried rice.