Ingredients: 2 grass carp, 5 dried red peppers, 2 prickly ash 15g, 2 star anise, 2 cinnamon 1, 2 cloves, salt 150g, and proper amount of liquor.

pickling process

1. First, prepare a proper amount of dried red pepper, pepper, star anise, cinnamon and clove, put them into the cooking machine respectively, and then break them into small pieces, or break them together. Then, take out the seasoning and stir it evenly for later use.

2. Take out the wok and keep it in a water-free and oil-free state. Then put the salt into the wok and add the crushed seasoning. Stir fry slowly over low heat. When frying, the salt turns slightly yellow.

3, two grass carp ready, 10 kg or so, after slaughter, don't wash the slaughtered fish. If the surface is too dirty, you can wipe it with kitchen paper towels instead of water, and then coat the grass carp surface with white wine.

4. After painting, spread the previously fried and fully cooled seasoning evenly on all parts of the fish. Pay attention to every part and don't leave it behind. Then put the salted fish in a big plastic bag.

5. Then put it into a big container with a cover, press on a heavy object, cover it and seal it, put it in a cold place, marinate it for 7 days, turn it up and down after almost three days, pour out the blood inside, seal it, and continue to marinate.

6. It will be cured in almost 7 days. At this time, take it out, wash the surface properly, then hang it with a hook, put it on the balcony to dry for a day or two, and then turn it to the shade to dry for 20 days.

After the pickled fish is air-dried, it can be put into a fresh-keeping bag and stored in the frozen layer of the refrigerator. When you want to eat it, you can take it out directly, and it will not be bad if it is stored for 1 year.