1. Remove the scales from the grass carp, cut open the fish belly with a knife and take out the internal organs and gills. Special attention should be paid to: it is best not to wash with water during this process, as washing with water will destroy the delicious taste of the fish itself. (This process can be done by asking the fish seller to clean the internal organs when buying fish, but please remember to ask the fish seller not to wash it with water.)

2. Divide the fish into several large sections, generally Divide the fish into left and right sides, and then divide each side into three or four sections (the number of each section will be appropriately determined according to the size of the fish); make a few slits on the scale surface of each section so that the salt flavor can be better absorbed into the fish. inside; then apply appropriate amount of salt evenly on the fish. And this process is called holding salt. (From this the name of the dish~~~)

3. Put the salted fish in a container, wrap it with plastic wrap, and put it in the refrigerator. It needs to be refrigerated for three days.

4. After three days, take out the fish, wash it, and then let the water dry a little. Then you can divide the fish segments into portions you want to eat each time and put them in fresh-keeping bags. It's in the freezer compartment of the refrigerator. Of course, you have to leave the amount you want to eat now...

5. Put the next amount into a bowl, add garlic, shredded ginger, tempeh, chili powder, cooking wine, vinegar and other ingredients in the bowl , (if you have salted enough at the beginning, you don’t need to add salt), add a small amount of water, and put it in a pressure cooker to steam. After steaming, it can be taken out and eaten after eight minutes.

Salted fish is a common home-cooked delicacy in Hunan. It is rare in restaurants (some are also found in street shops and food stalls). The correct name should be "exploded pickled fish", so the most authentic way to eat it is pan-fried. . The method is to heat the bottom of the pot to red, add tea oil and bring it to a boil, then turn to medium-low heat, fry the fish until brown on both sides and put it out of the pot. Pour a small amount of water into the oil pot, add chopped chili, shredded ginger, garlic slices, perilla, and optionally sweet and sour. Boil until the water dries up and pour the oil and ingredients on the fish. Serve. If the fish meat is thick, add water directly without taking it out of the pot, simmer the ingredients for a while to prevent the meat from being raw, and then take it out of the pot after the water is dry. The key to whether the pan-fried salt fish is delicious lies in the two steps of pickling and frying. When pickling, the salt should be put correctly, neither salty nor bland. For beginners, if you are not sure, it is better to be salty than bland. It is even worse if the fish is bland and the meat is not firm. To eat, the marinating time should not be too long or too short. If it is too long, it will be too salty. If it is too short, the fish will not be tight. One to two days is appropriate. If it is longer, it will either be salty or smelly