Main ingredients; Grass carp weighs 30 Jin.

Accessories; 300 grams of salt.

The practice of salted fish

1, prepare raw materials: two large grass carp and salt.

2. Start to deal with the big fish, remove the fish head, scrape off the scales, remove the gills and internal organs. After both fish are cleaned, wash and control the water.

3. Use a sharp knife to cut the mouth from the tail of the fish to the back of the fish. Be careful with your hands!

4. Put a layer of salt on the inside and outside of the fish body with salt and put it into the basin. After two days, turn off the fish body and marinate it for about four days. Pour off the blood and you can dry it.

5. Put iron wire or cloth on the fish, spread the fish with chopsticks or bamboo sticks, and hang it in the outdoor sun.

6. Sun for 4 to 5 days until the fish is 70% dry.