Ingredients ?

Grass carp 2 pcs

Salt 60g

Pepper 2 seasoning spoons

Angle star anise 1pc

Cinnamon 1 section

White wine (preferably 55 degrees or above) Moderate

Homemade preserved fish (air-dried fish) Directions ?

Remove the head of the grass carp, break it open from the back, wash and dry the water.

Take off the dried water grass carp, evenly smeared with white wine, put it in a box, cover and smother for more than 1 hour (smothered with wine before marinating, it will be more fragrant).

Salt, peppercorns, star anise, cinnamon together in a pot, small fire frying flavor, salt slightly yellow (square amount of fried more than 10 minutes), remove from the heat and let cool a little.

Sauteed salt, pepper, anise and cinnamon on the plastic bag, the plastic bag will be folded, with a rolling pin rolled into the end.

Roll out the marinade.

Spread the marinade evenly over the fish and marinate for 1 day, turning up and down a few times halfway through.

Hang the marinated fish on the balcony and air-dry it until the surface is completely dry, slightly oily, and the inside of the fish springs back when pinched.

When you want to eat, thaw the fish in advance, wash, drain and cut it into pieces, and steam it in a steamer. It can also be fried, broiled or stewed