According to the principle of three or two salts per catty of fish, stir-fry the salt and pepper, which is easier to penetrate and absorb; Wash the outside of grass carp before cutting it open, and wipe the inside of the fish with fish blood; Sprinkle the fried salt evenly on the fish, especially on the gap of the fish head to avoid deterioration; After cleaning, put the fish in a clean container and marinate it for another week. Finally, hang it to dry.

Preparation materials: grass carp: appropriate amount, salt: appropriate amount, pepper: appropriate amount.

1, according to the principle of one catty of fish and three or two salts, stir-fry the salt and pepper, which is easier to penetrate and absorb.

2. Grass carp should be washed outside before being cut open, but not after being cut open. Wipe the inside of the fish with the blood of the fish, so that the fish with Chinese sauerkraut is red and beautiful.

3. Spread the fried salt evenly on the fish body, especially on the gap of the fish head to avoid easy deterioration in the future. Wipe all the prepared salt, mainly inside, and the scales outside are not easy to penetrate.

4. Clean all the fish, put them in a clean container, marinate them for one week, then turn them over and marinate them for another week.

5. Hang it to dry.