Asian carp, an invasive species in North America, typically weigh 10-20 pounds each. Stores cater to customers by cleaning and cutting the fish into portions for convenience.
Ingredients: – Asian Grass Carp Portion (grass carp/wan fish pieces): 4 pieces – Salt: to taste – Sugar: to taste – Cooking Wine (Hua Diao yellow wine): to taste Instructions: 1. Clean the fish pieces. Make horizontal cuts along both sides of the spine, remove bones, and eliminate the black membrane to facilitate drying and cutting. 2. Apply a generous amount of salt to both sides, rubbing repeatedly. Place on a roasting rack, weigh down with a heavy object (e.g., a LocknLock container filled with water), and leave in a cool place for one day to expel excess moisture. 3. After one day, sprinkle a small amount of sugar and salt on both sides. Hang the pieces to air-dry for several hours until the surface is dry. 4. Hang in a cool, dry area away from direct sunlight for 10 days. When the fish is 80% dry and translucent, remove from the hook and rinse briefly with cool water to remove residual salt. 5. Place in a LocknLock container, spray with Hua Diao wine, and add a little sugar. Seal the container and refrigerate for 2-3 days, shaking daily to ensure the wine coats all pieces and infuses the fish. 6. After three days, transfer the marinated fish to a large plate, prop up with bamboo skewers, and steam for one hour to prevent condensation from soaking the fish. 7. Cool the steamed fish thoroughly in the refrigerator, then cut into strips before serving.