1. When preserving small grass fish, pour 3-4 drops of white wine and white vinegar into the fish mouth, put it in the shade, and change the water once a day, which can be preserved for about two weeks.

2. If it is dead, the treated grass carp should not be washed or scraped. Hollow out the internal organs, put them in light salt water, keep them for a few days, and then put them in the refrigerator.

3. Marinate the killed fish evenly with fine salt and put it in the refrigerator for about 6 hours. It never goes bad and tastes better. If coated with fine salt and wrapped with plastic wrap, the preservation effect will be more perfect.

4. Soak the killed fish in about 10% salt water, and it can be stored for 3 ~ 4 days at 30 degrees, which will not spoil the fish.

5. Put the killed fish in hot water of 80 ~ 90 degrees, take it out when it is slightly scalded until its appearance turns white, cool it, wrap it in plastic wrap and refrigerate it, and it will never go bad after 24 hours.

6. Spread mustard evenly on the fish body and belly, then put the fish in a fresh-keeping bag and tie the bag tightly. Refrigeration for about 3 days will not deteriorate and taste.