Ingredients: grass carp, salt, pepper and star anise. Practice: 1. Generally, there is water in salt. Stir-fry the salt first, add pepper and star anise to add flavor, stir-fry and air-cool. The bought fish can't be washed, and it is said that it will go bad easily after washing. I wiped it clean with some clean rags, and I wiped all the black on my stomach. Salt is cold, so you can add salt. First, apply fish scales. 5. Turn it over again. Wipe the salt one by one and put it in a big basin in turn. If you like to eat tight meat, you can put something on the fish to marinate it. Generally, after marinating for 3 days, put the top on the bottom and the bottom on the top for 2 days, and you can hang it up and dry it. If you like smoking, let it dry for 2 days before you start smoking.

Raw materials of pickled fish (fish with longevity): fish with longevity 10 kg, salt 400g, spiced powder 20g, Chili powder 5g, white wine150g, soy sauce 50g and sugar 30g. Step: 1. Shoufu fish is cut open from the back, washed and torn off the black film. It is convenient to dry from the back. 2. Put it on the balcony to dry the surface moisture. 3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance. 4. Mix white wine, soy sauce and sugar into juice. 5. Shoufu fish is coated with sauce. 6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body. 7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer. 8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.