Air-dried fish can be preserved with thirteen spices and fine salt. This method not only saves the preparation of various complicated seasonings, but also tastes delicious. The following are the specific steps of production:

Tools needed: one grass carp, thirteen kinds of spices and refined salt.

1. First prepare a bigger grass carp and go directly to the stall owner to clean the scales.

2. Pull out the gills of grass carp.

3. Insert the kitchen knife into the back of the fish and move it along the spine to the head of the fish.

In this way, the grass carp is split in two from the back, and the abdomen is still connected.

5. Scrape the internal organs with a kitchen knife.

6. Put the grass carp in a foam box and sprinkle with a layer of fine salt.

7. Sprinkle another layer of thirteen incense.

8. Turn the grass carp over and sprinkle with a layer of fine salt.

9. Sprinkle another layer of thirteen incense.

10. Sprinkle with salt and thirteen spices. Wait in a ventilated place for 7 days, and the dried fish will be ready.