Get rid of the head of the grass carp, cut it into small pieces, put it into a big bowl, add salt, ginger, dried chili peppers, peppercorns, cooking wine and vinegar, and marinate it for more than 2 days

Take out the marinated pieces of fish, peel the marinade and fish, and put the pieces of fish on the ventilated place, and cool it for half a day, to remove the water on the surface of the pieces of fish

Air-dried pieces of fish, and then put them into a pot. In a small amount of oil and low heat, kang the fish until golden brown on both sides, then remove from the pan and set aside. (kang is about the same as frying)

Pour the marinade into the pot, add a little vinegar and soy sauce, add a little water, boil and cook the aroma

The fish back to the pot for a little 2.3 minutes, (remember to turn over in the middle of the pot) and then high heat to reduce the juice to dry up the pot