How do Hunan people cook preserved fish and bacon?

There are three ways for Hunan people to cook preserved fish:

1, buy some big grass carp to go home. Slaughter, clean, cut into pieces, about 5-6 cm long, salted for half an hour, and fried in a pan until golden. Burn some firewood and smoke slowly. After ten days, the pickled fish will be ready. It tastes very good.

2. Grass carp is slaughtered as above, cleaned and cut into pieces. Marinate with salt. Then steam in a steamer for a few minutes. Just change the color of the fish. Then take it out of the steamer and put it aside to cool for a while. And then smoked with charcoal. Put some sugarcane skins on the charcoal. After two or three days, the fish will turn golden yellow, so the baked preserved fish is very firm and delicious.

3. Make preserved silver carp. Generally speaking, our fish are raw. Kill someone and gut them. Don't cut a whole piece and pickle it with salt. Do not fry or steam. After pickling, let it dry for a day. Then hang it directly on the firewood and smoke it. The preserved fish made in this way is also delicious.