1. Ingredients preparation: 2 grass carp, 60g salt, 2 spoons of pepper, 1 star anise, 1 segment of cinnamon.

2. Remove the head from the grass carp, break it from the back, wash and dry it. Put salt, pepper, star anise, and cinnamon in a pot together, stir-fry over low heat until fragrant. When the salt turns slightly yellow, turn off the heat and let cool. Place the fried salt, pepper, star anise and cinnamon on the plastic bag, fold the plastic bag and roll it into powder with a rolling pin. Roll out the marinade, spread the marinade evenly on the fish, and marinate for 1 day, turning it up and down several times during the process. Hang the marinated fish on the balcony and let it air-dry for about 8-10 days until the surface is completely dry and slightly oily, and the inside rebounds a little when you pinch it, and it is ready.