The fish has a strong flavor, fresh and salty, the flavor is particularly good.

1. Scale and gill the live carp and wash the guts, put into a basin;

2. Fish with refined salt, cooking wine, scallion, ginger, pepper marinade, a *** marinate for about 7 days;

3. Will be pickled fish, hanging in the cool ventilated place to air-dry;

4. To be dry and chopped with a knife into small squares;

5. Take a small basin into the peanut oil, and then put the fish block in, with oil paper to seal the mouth of the basin, soak for a month. Peanut oil, and then put the fish into the pot, with oil paper to seal the mouth of the pot tightly, soak for more than a month;

6. When serving, the soaked fish out, control the oil on the drawer to steam and take out to dry and cool that is complete.

1. This dish should be made in winter, summer weather is hot, fish is easy to rot and deteriorate;

2. marinade, the fish should be turned diligently, so that the fish into the flavor of the sufficient, but with oil immersion should not be turned, and sealing to be tight;

3. because of the process of fish immersion in oil, the need to prepare 500 grams of peanut oil.

Carp: carp is not to be eaten with green beans, taro, tallow, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, but also avoided with Chinese medicine in the Zhu Sha; carp and salted vegetables are incompatible: it can cause cancer of the digestive tract.