Tools needed: one grass carp, thirteen spices and fine salt.
1, first prepare a bigger grass carp, and directly ask the stall owner to clean the scales.
2. Pull out the gills of grass carp.
3. Insert the kitchen knife into the back of the fish and move it along the spine to the head of the fish.
4. In this way, the grass carp is split in half from the back, and the abdomen is still connected.
5. scrape the internal organs with a kitchen knife.
6. Put the grass carp into the foam box and sprinkle with a layer of fine salt.
7. Sprinkle another layer of thirteen incense.
8. Turn the grass carp over again and sprinkle a layer of fine salt.
9. Sprinkle another layer of thirteen incense.
10, sprinkle with salt and thirteen spices, and wait in a ventilated place for 7 days, and the air-dried fish will be ready.