First prepared two grass carp. The grass carp will be cleaned, the inner black membrane in the fish belly scraped clean, and then the grass carp will be taken out of the outdoors to dry the water on the fish first. Today's share is a five-spice marinade method, now start the seasoning juice to prepare an empty bowl, add an appropriate amount of pepper, chili powder, and then put some five-spice anise powder, put an appropriate amount of salt, salt should be added a little more. Put all the seasonings in a pan and sauté over medium-low heat until one minute, then serve and set aside. Dry the water of the grass carp to cut flower knife on the fish, and then coat the fish with rice wine all over the body. This will make the fish meat better into the salt, will be before we fried seasoning coated in the surface of the fish rub evenly, repeated evenly coated three times. Marinate in this way for two days, and then string it up with a rope and take it outside to dry for seven days, then you can eat it.