The ratio of salt is 10 pounds put 3 two salt, which is usually called 150 grams. The specific method is as follows:

Instruments: 100 pounds of large grass carp, 300 ml of white wine, 2 pounds of ginger, 2 pounds of chili powder, 1500 grams of salt.

1, the grass carp to remove the scales, remove the viscera, remove the gills, remove the black membrane inside the fish belly, clean, and then remove the teeth next to the gills to reduce the fishy odor.

2, all dealt with the fish dry water standby.

3, in the grass carp on both sides of a few cuts, easy to marinate into the flavor.

4, ginger wash, cut into small dices, you can also according to their own preferences into shredded ginger.

5, put the cut ginger into the fish, add 300 ml of white wine, 1500 grams of salt, the right amount of chili powder.

6, put on silicone gloves, mix all the ingredients together and spread evenly on the fish.

7, marinate for about three days turning once, and then continue to marinate for three days is almost marinated.

8, marinated with chopsticks after the fish belly open, so that drying time is easier to dry.

9, hooked with a hook, hanging on the balcony in a ventilated place air-drying drying 7 to 15 days.

10, the sun air-drying process can be seen in the fish flesh becomes firm, and there is bubbling oil on the state can be.

11, cured preserved fish chopped into small pieces, 5 points in a bag, into the refrigerator frozen storage. Eat when you take it out in advance to thaw, warm water soak overnight, remove excess salt, the fish will not be too salty.