Usually grass carp or herring are used.

Note that you must wait until after the winter solstice before you start drowning, otherwise it will easily spoil.

Put the fish Cut it open from the back. Note that fish are usually cut from the belly when eating fish, but submerged fish are cut open from the back to facilitate drying.

After cutting open, tear off the black membrane in the fish belly and do not need to wash it. , there is no need to remove the scales, then apply the heated salt, peppercorns (more fragrant after stir-frying) and cooking wine (yellow wine) evenly on the fish, pay attention to apply more on thicker areas such as the back of the fish, don't be afraid of applying too much , because if there is not enough salt, the fish will easily spoil.

After applying it, put it into a clean basin and seal it. You can put some heavy objects on it to facilitate the drainage of water. Let it soak for a week and then hang it up (in a ventilated place, outside the house) to dry. , you can put it away!

If it is too much to eat at once, you can chop it into small pieces and put it in a food bag and put it in the freezer of the refrigerator, where you make ice cubes, and then take it out when you eat it, and you can store it. Not bad for a long time.