Ingredients: grass carp (more than 4 pounds)

Ingredients: green onion, shredded ginger

Seasoning: cooking wine, pepper, salt

Method :

1. Cut open the fish from head to tail on the dorsal fin and clean it, and clean out the black film in the belly (remember, I forgot to clean it here, I cleaned it later) , wait for the water to dry (you can also use a cloth to dry it), and then apply white wine or cooking wine;

2. After an hour, use a small spatula brush or your hands to evenly apply fried salt and pepper (every time) on the inside and outside of the fish body. 10-15 grams of fish);?

3. Place the coated fish in a container and marinate for 3-5 days (3 days when the temperature is high);?

4. Tie the marinated fish firmly with a rope or iron hook, hang it in a ventilated sunny place for 3 days and then put it in a ventilated shade place to make it semi-dry. After half a month, you can wash the fish with warm water. Cut the dust and Sichuan peppercorns into cubes or strips and sprinkle with green onion and ginger, steam for 30 minutes and then eat. ?

Notes:

1. Unedible cured fish can be stored in the freezer of the refrigerator to prevent the cured fish from over-drying.

2. Before cooking, pickled fish must be soaked in water to remove salt; remove scales and slice the desalted fish for later use.

3. Fish with many small spines are not suitable for making.

4. This dish can also be grilled or fried.