The operation steps are as follows: 1. Clean the grass carp, remove the scales, gills, and internal organs, put it in a basin, pour some high-strength white wine, wash with hands for 2 minutes, wash off all the blood, and put it in the sun to dry

, the liquor evaporates quickly.

2. To pickle cured fish, the proportion of salt used is 3%. The taste is moderately salty and will not make the cured fish stink.

Pour the salt into the pot and stir-fry over low heat for 5 minutes. When the salt turns yellow, pour it out and let it cool. Add the spice powder and mix evenly.

3. Apply the spice smoke evenly on the fish, put it into a clean basin, cover it and marinate it in a cool and ventilated place for 3 days to remove the moisture and thoroughly infuse the flavor. Turn the fish once a day and marinate it.

The control area is more even.

4. After 3 days, put the fish in a place exposed to the sun and dry it for 7 days until the water is completely dried.