For pickling ten pounds of fish, add 2-4 ounces of salt.

The method is as follows:

1. According to the principle of one pound of fish or one pound of meat, add an appropriate amount of peppercorns and stir-fry the salt to make it easier to penetrate and absorb.

2. Grass carp and grass carp weighing more than 10 kilograms are acceptable. The fish is large and has thick meat and is delicious. Wash it before cutting it open. Do not wash the outside after cutting it open. Use the blood of the fish to wipe the inside of the fish body. , the fish marinated in this way will be red and beautiful.

3. Apply the fried salt evenly all over the fish body, especially the gaps in the fish head to avoid easy deterioration in the future. Apply all the prepared salt, mainly inside and outside. If the fish scales are not easy to penetrate, apply less.

4. After wiping everything, put the fish into a clean container. A ceramic jar is best. I don’t have one at home, so I have to do this. Marinate it for a week, then turn it over and marinate it for another week. , that’s it. When the weather is good, take it out to bask in the sun. After 3 good days of sunshine, it’s almost ready to eat.

5. Generally, it can be marinated for two weeks to 20 days. If you can’t finish it at one time, you can seal it and put it in the refrigerator and freezer to eat slowly. It can last for a year.