2. Wash the pickled dried grass carp, gently brush off the salt particles on the surface with a brush, and then soak it in clean water for 1.5 hours. Change the water halfway and taste the salt water. Don't soak it for too long, otherwise the taste of the fish will become weak and the meat will become soft and loose, which is not conducive to pickling. Dry grass carp in the shade, cut into pieces, steam in a steamer, and take it out to cool.
3. Pour the oil into the hot pot. When the oil is 70% hot, immediately turn off the fire, pour the minced ginger and garlic into the oil and saute. When I saw that the oil foam in the pot was decreasing, I put down the chopped dried Chili and it was spicy. Finally, pour the wine into the pot, reignite and cook the ingredients in the pot. Pour grass carp into rice wine, add some spicy and fresh or other favorite seasonings, turn to low heat and cook for 2 minutes to make the fish pieces tasty and evaporate the water in the pot. Find a large ceramic jar, pour the vinasse fish, cover it with one or two layers of plastic wrap, then cover it and marinate it for about 7 days. You can eat directly with clean chopsticks when eating.