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#PreservedMeat# Homemade Preserved Fish Exclusive
A whole grass carp is split open, rubbed generously with salt and warm spices, and hung to dry, concentrating its flesh into firm, smoky-sweet winter keeping.
Instructions
- 1
For grass carp, choose a large one, around ten pounds. Scale it, cut it open from the middle, remove the internal organs, and clean it thoroughly.
- 2
Remove the fish head.
- 3
Remove the bones that connect the fish head and the fish body.
- 4
The fish is coated with salt and spices.
- 5
After marinating, hang it in a ventilated place and let it air dry.
- 6
Air-dried salted fish.
- 7
Finished product.
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Ingredients
Main Ingredients
- Grass carp3 pieces
- spicesto taste
Seasonings
- Saltto taste