Preparation materials: 2 grass carp, 60 grams of salt, 2 spoons of pepper, 1 star anise, 1 section of cinnamon, white wine in moderation.

Step 1: Remove the head of the grass carp, break it from the back, wash and dry the water.

Step 2: salt, pepper, star anise, cinnamon together in a pot, small fire frying flavor, salt slightly yellowish sheng out to cool.

Step 3: cool salt, pepper, anise and cinnamon in a plastic bag, rolled into a rolling pin.

Step 4: rolled marinade.

Step 5: Spread the marinade evenly on the fish and marinate for 1 day, turning up and down a few times halfway through.

Step 6: Hang the marinated fish on the balcony and air-dry until the surface is completely dry, slightly oily, and the interior springs back a little when pinched.