1. Ingredients: 1 to 2 fresh grass carp, appropriate amount of edible salt, high-strength liquor and appropriate amount of dark soy sauce, and then prepare appropriate amount of chili noodles and Sichuan pepper noodles.

2. Clean the prepared fresh grass carp, remove the fish scales and internal organs, then remove the fish head. At the same time, remove the black membrane inside the fish belly, and then cut the fish body into two pieces from the middle.

3. Put the prepared Sichuan peppercorns and chili noodles together and mix thoroughly, then add edible salt and mix thoroughly, then apply it evenly on the surface of the fish, rub it vigorously for a while, and then apply another layer Color the light soy sauce and marinate it in a basin for about two days, turning it several times in between.

4. After marinating the fish, take it out to remove the water, then hang it with a rope and dry it in the sun. After two or three days, move it to a cool place and hang it to air-dry for about seven to ten days. It can be ready in the next day. At this time, the cured fish can be stored directly. When you want to eat it, wash it with clean water, cut it into pieces, and cook it according to your own needs.