1, grass carp decapitated, broken from the back, washed and dried.

2. Take down the dried grass carp, evenly spread it with white wine, put it in a box, and cover it for more than 1 hour (it will be more fragrant to marinate it with wine first).

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

4. Put the fried anise cinnamon with salt and pepper on the fresh-keeping bag, fold the fresh-keeping bag and roll it into powder with a rolling pin.

5. Roll out the marinade, spread the marinade evenly on the fish, marinate for 1 day, and turn it up and down several times.

6. Hang the salted fish on the balcony and air dry until the surface is completely dry and slightly oily. After kneading, it will be air-dried. At this time, it can be stored in the refrigerator.

7. When you want to eat, thaw the marinated fish in advance, wash, drain and cut into pieces, and put it in a steamer for cooking. You can also fry preserved fish, grilled fish and stew preserved fish. It's really a delicious snack.