Main Ingredients

Grass carp

2 pcs

Side Ingredients

Salt 270g

Pepper 40g

Pepper 20g

High-altitude white wine 50g

Clean towel 1 pc

Stainless steel pot for pickled fish 1 pc

Homemade Hubei Waxed Fish Direction

1

Prepare the seasoning for pickled fish, 40 grams of peppercorns roasted, rolled into powder with a rolling pin, there is a cooking machine with a cooking machine into powder is also possible;

2

grass carp from the back of the knife, take out the internal organs, the black membrane of the abdomen washed and dried water control standby;

3

drying the water of the fish, if there is still water, use a clean towel to wipe out the dry Moisture, the grass carp with a high degree of white wine inside and outside are wiped once, so that out of the salmon flavor fresh, but also antiseptic;

4

Salt and pepper into the pot on a small fire to stir fry out the flavor;

5

Pepper salt stir-fried to yellow, put pepper powder;

6

Stir fry until the pepper salt more intense flavor is on the line, sheng out and put aside! cool;

7

Cooled pepper salt, evenly smeared in the fish belly, fish head and other parts;

8

Outside is also the same touch of pepper salt, with a larger bag to cover the fish, so as not to marinate in the process of the fish skin drying out, and put in the shade, marinated for 6 to 7 days can be;

9

Pickled fish, the pot has been salted out a lot of water on the fish;

10

Prepare boiling water and towels, the salt water on the fish with a towel a little bit dry, so that when drying, there will be no oil and water dripping;

11

Wipe dry salt water of the salted fish, with twine through the good, hanging in the cool ventilated place, generally drying for about 10 days can be.