1. Wash the carp, cut off the viscera from the back, chop 6 cm long and 6 cm wide squares, put them into a large tile bowl, add salt and pepper, mix well and marinate for 3 days;
2. Remove the prickly ash, wipe off the water on the fish with a clean cloth, and put it in a ventilated place for two days to dry up to 70%;
3. Mix the fish with sweet distiller's grains, sugar and Qujiu, put them into sealed jars and marinate them for 10 days. The longer the fish is sealed in the jar, the more fragrant the fish taste;
4. When using, take out the dross from the jar (each piece is attached to distiller's grains), put it into a bowl, pour in a proper amount of cooked lard (25 g of cooked oil per 500 g of fish), and steam it in the cage.
Tips for steamed fish
Food mutual restraint:
Carp: carp should not eat with mung bean, taro, tallow, pig liver, chicken, Schizonepeta, licorice, pumpkin, red bean and dog meat, and cinnabar in traditional Chinese medicine; carp and pickled vegetables can cause gastrointestinal cancer.