Ingredients: 3 pounds of grass carp, 30 grams of ginger juice, 30 grams of light soy sauce, 15 grams of white wine, and 10 grams of sugar.

Specific steps:

1. Wash the black membrane of grass carp belly.

2. Divide the fish into belly, fish bones and fish meat (remove the fish head).

3. Cut the fish into 3 strips without cutting off the other end.

4. The fish belly was cut open by mistake.

5. Cut both items according to the correct order.

6. Cut all the fish into pieces (whole fish bones are enough).

7. Add all the marinade ingredients, mix well, and marinate for 3 hours.

8. Hang the marinated fish with a rope. Because the fish is cut into 3 pieces, use toothpicks to separate them when drying. If the weather is good, dried grass carp can be dried in three days.