2 grass carp (live 6.4 kg, slightly larger than 5 kg after head and viscera removal)

Salt 60 grams

Pepper 2 seasoning spoon

Octagonal 1

Cinnamomum cassia 1 segment

Appropriate amount of liquor (preferably above 55 degrees)

How to make homemade preserved fish (dried fish)?

Grass carp is decapitated, broken from the back, washed and dried.

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Take dried grass carp, smear it evenly with white wine, put it in a box, and cover it with 1 hour or more (it will be more fragrant if you marinate it with wine first).

Put the salt, pepper, star anise and cinnamon in the pot together, stir-fry with low heat to give a fragrance, and the salt is slightly yellow (stir-fry 10 minutes or more). Turn off the fire and let it cool a little.

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Stir-fried cinnamon with salt, pepper, anise and cinnamon are put on a fresh-keeping bag, folded and rolled into powder with a rolling pin.

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Roll out the marinade.

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Spread the marinade evenly on the fish and marinate 1 day, turning it up and down several times in the middle.

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Hang salted fish on the balcony, air-dry until the surface is completely dry and slightly oily, and then squeeze it up to dry. At this time, it can be frozen in the refrigerator (the picture shows the dried preserved fish, which takes 8 days to dry).

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When you want to eat, thaw the salted fish in advance, wash it, drain it, cut it into pieces, and steam it in a steamer. You can also fry preserved fish, grilled fish and stew preserved fish, which is really a delicious automatic and faster dish.