Materials: 7 grass carp.

Accessories: 300 ml of white wine, 2 kg of ginger, 2 kg of Chili powder, salt1500 g.

1. Clean the grass carp, control the moisture for later use, and make several cuts on both sides of the grass carp to facilitate pickling and savoring.

2. Wash the ginger, cut it into cubes, and put the cut ginger into the fish.

3. Add 300 ml of white wine, 1500 g of edible salt, and appropriate amount of Chili powder, and evenly spread on the fish.

4. Marinate for about 3 days, turn 1 time, and continue to marinate for 3 days, and it will be almost marinated.

5. After curing, spread the fish belly with chopsticks, hook it with a fish hook, and hang it in a ventilated place on the balcony to air dry for 7- 15 days.