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 if it is marinated with wine first).

3. Put the salt, pepper, star anise and cinnamon together in the pot, stir-fry with low fire to make the fragrance, and the salt is slightly yellow (stir-fry for 10 minutes). Turn off the fire and let it cool slightly.

4. Put the fried salt pepper octagonal cinnamon 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 in the middle.

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

7. When you want to eat, thaw the preserved fish in advance, wash it, drain it and cut it into pieces, and steam it in a steamer to serve. You can also fry preserved fish, roasted fish and stewed preserved fish, which is really a delicious Aauto Quicker dish.