1, grass carp processing clean, to go to the fish scales, gills, viscera of these parts, put into the basin, pour some high degree of white wine, rubbing with your hands for 2 minutes, wash off all the blood, put in the sun to dry, white wine evaporates very quickly.

2, salted walleye, with the proportion of salt is 3%, taste salty and moderate, but also will not let the walleye stink. Salt poured into the pot, stir-fry on low heat for 5 minutes, salt yellowed and poured out to cool, add spice powder and mix well.

3, the spice smoke evenly coated in fish, into a clean pot, cover and put in a cool ventilated place to marinate for 3 days, the moisture out of the marinade, and thoroughly flavored, the fish should be turned once a day, marinated more evenly.

4, 3 days later, put the fish in the sun where the sun 7 days, the water thoroughly dry after you can.