Usually, when curing preserved fish, you need to prepare two grass carp, an appropriate amount of boiling water, and then an appropriate amount of edible salt and pepper powder, a small handful of pepper particles, and about 50 grams of high-alcohol liquor.

Pickling steps of preserved fish

1, fry the pepper in the pot in advance, then take it out and crush it to get the required pepper noodles, then remove the internal organs and the black film on the abdomen of the prepared grass carp, and then remove the water for later use.

2. If the grass carp is not completely dehydrated, you can use a towel to remove its residual moisture, and then smear it with white wine both inside and outside the grass carp, so that the preserved fish will taste particularly fresh after being cooked, and the white wine can also play a certain anti-corrosion role.

3. Heat the wok on the fire, stir-fry the edible salt and pepper granules in the wok, then add the pepper powder prepared in advance after stir-frying, stir-fry for a while, and take it out to cool down after stir-frying until the pepper is particularly fragrant.

4. Spread the defrosted pepper and salt evenly on the belly and head of the fish, then spread the pepper and salt all over the surface of the fish, and finally cover it with a bigger bag, so that the skin will be dried during the pickling process, and the fish will be marinated in the shade for seven days.

5. After seven days, the fish will produce a lot of water. At this time, all the water should be removed, and the water on the surface of the fish should be wiped clean with a towel. Finally, the salted fish should be hung on the hemp rope and hung in a cool and ventilated place to dry. After ten days, the homemade preserved fish can be done.