1, grass carp is cleaned, scales, gills and internal organs are removed, these parts are put into a basin, some high-alcohol liquor is poured, rubbed by hands for 2 minutes, all blood is washed away, and dried in the sun, and the liquor volatilizes quickly.

2, pickled salted fish, the proportion of salt is 3%, the taste is moderate, and the salted fish will not stink. Pour the salt into the pot, stir-fry for 5 minutes on low heat, pour it out after the salt turns yellow, let it cool, add the spice powder and mix well.

3. Spread the oriental tobacco evenly on the fish, put it in a clean basin, cover it, and marinate it in a cool and ventilated place for 3 days, then marinate the water and taste it thoroughly. Turn the fish once a day to make it marinate more evenly.

After 4 or 3 days, put the fish in the sun for 7 days, and the water will be completely dry.