Prepare the seasoning for pickled fish, roast 40 grams of pepper, roll it into powder with a rolling pin, or grind it into powder with a cooking machine if you have one;

2.

Grass carp is operated from the back, the internal organs are taken out, and the black membrane of the abdomen is washed and dried for later use;

3.

For dried fish, if there is still water, wipe the water with a clean towel and wipe the grass carp inside and out with high-alcohol liquor, so that the pickled fish is fresh and antiseptic;

4.

Put salt and pepper into a pot and stir-fry with low fire to give a fragrance;

5.

Stir-fry Zanthoxylum bungeanum and salt until slightly yellow, and add Zanthoxylum bungeanum powder;

6.

Stir-fry until pepper and salt are more fragrant, remove and cool;

7.

Cool pepper and salt thoroughly, and evenly spread it on fish belly, fish head and other parts;

8.

Similarly, put pepper and salt evenly on the outside, cover the fish with a bigger bag to avoid drying the fish skin during pickling, and marinate it in a cool place for 6 to 7 days;

9.

Braised fish, a lot of water has been marinated in the basin;

10.

Prepare boiled water and towels, and wipe the salt water on the fish with a towel a little, so that there will be no oil and water dripping when it is dry;

1 1.

The salted fish is dried in the sun, put on with hemp rope and hung in a cool and ventilated place. Generally, it is dried in the sun for about 10 day.