Wan carp is also called grass carp, and its meat is rich in water. After pickling, when you grab it with your hands, the surface of the fish becomes sticky and slippery due to the outflow of water, the exudation of amino acids and the dissolution of soluble protein. If pickled for a long time, the water needs to be dried in time to prevent the meat fibers from rotting when soaked in concentrated salt water. Marinating for a short time, adding a small amount of water starch and egg white and stirring evenly can overcome the problem of rotten fish fillets and make the fish fillets smoother and more tender.