How to pickle grass carp

1. First cut the grass carp from the back, take out the internal organs and gills, and pay attention to clean the black film on the fish belly so that the fish will not be too fishy, and then control the water for later use;

2. Prepare seasoning for pickled fish: If you want to save trouble, just use pepper, salt and white wine. Take pains to bake 40 grams of pepper and grind it into powder with a cooking machine. Without a cooking machine, you can roll it into powder with a rolling pin to pickle it.

3. Wipe the air-dried grass carp inside and outside with high-alcohol liquor (note: if there is water, dry it with a clean towel). The preserved fish made by this method is fresh and antiseptic.

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

5. Stir-fry pepper and salt with a small torch until they are slightly yellow, add pepper powder, stir-fry until pepper and salt are more fragrant, and let them cool;

6. Cool the pepper and salt thoroughly, then evenly spread it on the belly, head and body of the fish, and also stick the pepper and salt outside, and then put it into the basin. You can cover the fish with a bigger bag to avoid drying the fish skin during curing. Preserve in the shade for about 6 days.

7. It's time to see if the fish is cured. Generally, a lot of water in fish will be preserved in pots.

8. 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 it is dry;

9. Then dry the salted fish and hang it on the balcony to dry. Pay attention to hang it in a cool and ventilated place, and generally dry it for about 10 days.