1, grass carp processing clean, to go to the fish scales, gills, guts these parts, put into the basin, pour some high degree of white wine, scrub with the hand for 2 minutes, wash off all the blood, put in the sun to dry, white wine evaporates very quickly.

2, salted walleye, with the proportion of salt is 3%, taste salty and moderate, but also will not let the walleye stink. Salt poured into the pot, stir-fry on low heat for 5 minutes, salt yellowed and poured out to cool, add spice powder and mix well.

3, the spice smoke evenly coated in fish, into a clean pot, cover and put in a cool ventilated place to marinate for 3 days, the moisture out of the marinade, and thoroughly flavored, the fish should be turned once a day, marinated more evenly.

4, 3 days later, put the fish in the sun where the sun 7 days, the water thoroughly dry after you can.