1, 750 grams of net fish, 5 grams of ginger, 5 grams of salt, 5 grams of ginger, 35 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 5 grams of dried chili peppers, 5 grams of yellow wine, 10 grams of white section of green onion, 150 grams of sesame oil.

2, the grass carp scaled and gutted and cleaned. Cut off the head, and then cut the fish body into uniform 6 cm or so small pieces, into a large bowl.

3. Add shredded green onion, minced ginger and garlic. Pour in the dried chili peppers cut into segments with scissors, then pour in the peppercorns, cooking wine and salt.

4, put the fish together with the seasoning into a ziplock bag, seal the mouth, and then put it into the refrigerator freezer to marinate for 7 days.