1, grass carp clean, remove the scales, gills, internal organs, put them into a basin, pour some high-alcohol liquor, rub it with your hands for 2 minutes, wash off all the blood, and dry it in the sun. The liquor volatilizes quickly.

2, pickled salted fish, the proportion of salt is 3%, the taste is moderate, and it will not make the salted fish stink. Pour the salt into the pot, stir-fry for 5 minutes on low heat, pour out the salt after it turns yellow, let it cool, add the spice powder and mix well.

3. Spread the oriental tobacco evenly on the fish, put it in a clean basin, cover it and marinate it in a cool and ventilated place for 3 days, marinate the water out and thoroughly taste it. Turn the fish once a day to marinate it more evenly.

After 4 or 3 days, put the fish in the sun for 7 days, and the water will be completely dried.