2. Prepare the seasoning for pickled fish, bake 40 grams of pepper, roll it into powder with a rolling pin, or powder it with a cooking machine;
3, grass carp cut from the back, take out the internal organs, wash the black membrane of the abdomen and control the water for later use;
4. For dried fish, if there is still water, wipe the water with a clean towel and wipe the grass carp with high-alcohol liquor inside and outside, so that the preserved fish is fresh and antiseptic;
5. Put the salt and pepper into the pot and stir-fry the fragrance with low fire;
6. Stir-fry the pepper and salt until it is slightly yellow, and add pepper powder;
7. Stir-fry until the pepper and salt are more fragrant, and put them out and let them cool;
8, cool pepper and salt, evenly spread on the fish belly, fish head and other parts;
9. Touch the pepper and salt evenly outside, and cover the fish with a bigger bag to avoid the skin of the fish from drying out during the pickling process. Put it in a cool place and marinate it for 6 to 7 days.
10, marinated fish, a lot of water has been marinated in the basin;
1 1, prepare boiled water and towels, and wipe the salt water on the fish with a towel a little bit, so that there will be no oil and water dripping when drying;
12, dried salted fish, wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.