1, grass carp decapitated, broken from the back, washed and dried.

2. Take the dried grass carp down, smear it evenly with white wine, put it in a box, and cover it for more than 1 hour (it will be more fragrant if it is pickled with wine first).

3. Put the salt, pepper, star anise and cinnamon into the pot, stir-fry with low fire to give a fragrance, and the salt is slightly yellow (stir-fry 10 minutes or more). Turn off the fire and let it cool a little.

4. Put the fried cinnamon with salt and pepper on the fresh-keeping bag, fold the fresh-keeping bag and roll it into powder with a rolling pin.

5. Roll out the marinade, evenly spread the marinade on the fish, marinate for 1 day, and turn it up and down a few times in the middle.

6. Hang salted fish on the balcony and air dry until the surface is completely dry and slightly oily. It will air dry when pinched. You can put it in the refrigerator at this time.

7. When you want to eat, thaw the marinated fish in advance, wash it, drain the water and cut it into pieces, and steam it in a steamer to eat. You can also fry preserved fish, grilled fish and stew preserved fish, which is really a delicious automatic and faster dish.