1, remove the head of the grass carp, break open from the back, wash and dry the water.

2, dry the water of the grass carp removed, evenly smeared with white wine, put in a box, cover and smothered for more than 1 hour (first smothered with wine and then pickled, will be more fragrant).

3, salt, pepper, star anise, cinnamon together in the pot, small fire fried flavor, salt slightly yellow (square amount of fried more than 10 minutes), remove from the fire slightly cooled.

4, fried salt, pepper, anise and cinnamon on the plastic bag, the plastic bag folded, with a rolling pin rolled into the end.

5, roll out the marinade, spread the marinade evenly on the fish, marinate for 1 day, halfway up and down a few times.

6, the marinated fish hanging in the balcony, air-drying until the surface is completely dry, slightly oily, pinch up the internal a little rebound, air-drying is good, this time you can put in the refrigerator to freeze preservation.

7, want to eat, in advance of the defrosting of the waxfish, washed and drained and cut into pieces, put the steamer can be eaten. You can also fry waxfish, burn waxfish, stewed waxfish, really is a delicious fast food.