However, for our fishing friends, the fishing conditions have been changing. Although this insect can get ideal test scores when fishing in natural waters, few people use insects to fish in black pits and aquaculture ponds because of the different carnivorous habits of grass carp and the relatively high difficulty coefficient in obtaining insects.
Moreover, when we use forage grass or insects to catch grass carp, if we want to attract fish and use them alone to gather fish, the final test scores of fish are usually not guaranteed, so it is very necessary to make a nest when we announce fishing. As we have written before, if you make a nest when fishing grass carp, we won't go into it here.
The general characteristics of this kind of grass are slender leaves and soft meat, just like the shape of hairy grass we often see on the roadside. Only the leaves of grass are hard, and grass carp don't like to eat them unless they are especially tender. Grass carp can hardly eat all kinds of weeds in broad-leaved plants. I don't know where the perfect hobby of grass carp comes from, because, from the appearance of grass, weeds in broad-leaved plants are generally far more nutritious than weeds in flag leaves. In the process of planting weeds in the suburbs, the purpose is for the evening in the morning and afternoon. Weeds in rural areas are still very colorful. Usually get up at five or six in the morning, and you can cut a cart of green grass in the fields, dry soil and rivers at seven.
The key application materials are corn flour and bran, and some white flour, amaranth, white rice vinegar and distiller's yeast are added. First, put corn flour, bran and white flour into a pot and stir-fry with slow fire. After frying, cut the amaranth into powder and pour it into the pot to stir. Then, turn off the fire and let it cool in the shade. After cooling, pour the prepared white rice vinegar and distiller's yeast into the cooled wheat flour and stir. White vinegar can enhance the strange smell in the bait, and then the distiller's yeast can easily ferment the wine aroma in the middle and late stage, and rice can also be put immediately.