Recipe for marinated fish, seasoning recipe for marinated fish

1.Chop the fish into small pieces, marinate it with salt and put it in the refrigerator overnight;

2.On low heat, put rice, tea leaves and orange peel (smoked sauce) in the pot, put the fish pieces on the top shelf, and keep stirring the smoked sauce (no paste), let their heat smoke the fish, and the aroma of the smoked sauce will naturally be inhaled into the fish.

3.Wait until the fish pieces are golden brown (orange peel color) and then take them out and let them cool.

4.Put oil in the pot, fry the fish until fragrant, add chili powder, ginger, garlic and perilla, mix well and sprinkle chicken essence.

The secret recipe for marinating fish: monosodium glutamate, find a river (the river must be slow.)

And there should be aquatic plants in the river.

Then at the turn.

There are generally no major fluctuations in the flow of water here.

Throw some fish food in.

You can fish in 5 minutes) will definitely be able to catch a big fish special effect fishing secret.

1. Fishing methods and 100 methods: mix the earthworm with the end of the traditional Chinese medicine Aferulum as fish erbium, and the top dense formula of the traditional Chinese medicine fishing nest material? , everything that is delicious, I know a little, can be bought in the supermarket. But there are a lot of glaze mysteries hidden in it.

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What seasoning to put in the marinated fish.

1. Sweet and sour: 100 kg of fresh fish; granular salt 15 kg; liquor (35, 45 degrees) 3 5 kg; 3 kg of dried chili flakes (12 kg of fresh ones); 10 kg of sweet lees; 20 kg of sticky rice; 1 kg of peppercorn powder; ginger 5 kg; 5 kg of red yeast rice; kilograms of cumin powder; kilograms of herb powder; 3 kg of garlic (finely chopped); Kilograms of nitrate.

2. Sour and spicy: 100 kg of fresh fish; salt 15 kg; 4 kg of dried chili flakes; glutinous rice 25 kg; kilograms of peppercorns; ginger 6 kg; 5 kg of red yeast rice; kilograms of cumin; kilograms of herb powder; garlic 3 kg; kilograms of orange peel; Kilograms of nitrate.

What to put in the pickled fish to remove the fish.

Use ginger to remove the fish: Ginger itself is to remove the fish, not only the fish, but also the fish. Moreover, ginger can remove evil poisons, and putting some ginger in the fish can remove some of the toxins in the fish, making it safer to eat; Spices:

Sichuan peppercorns, spices, etc., as well as pepper, can remove fish.

How to marinate the fish tenderly.

1. After buying the fish, wash it with cold water, cut it from the back of the fish, and then wipe the water with a clean rag to dry the blood.

2. Then**, put the pepper and salt in the pot together, stir-fry for about 3 minutes, and then scoop it up, and after it cools, smear it little by little on the fish meat (the inside of the fish belly, do not smear it on the fish skin, and it is best to be even), after finishing, on the salted fish, smear some sorghum wine, so that it can maintain a certain umami.

3. Then, find a jar, put the fish in it and cover it with a piece of white paper, and press it with a weight. This will squeeze some of the water out of the fish and keep it like this for about a week.

4. Finally, take out the fish, spread the salted fish meat with a bamboo skewer, and then pass it from the fish's eye with a beef tendon rope, and put it on the balcony to dry, it is best not to see the sun, but let it air dry naturally.

5. After that, you can taste it, when eating, clean it first, and then add green onion and ginger to steam it, which is very delicious.

Salt, ginger, garlic, Sichuan pepper, soy sauce, dried chili, rice wine or sugar are added to the pickled fish. Among them, Sichuan pepper is an indispensable seasoning when marinating fish, and it is also the most commonly used seasoning, because it has a good effect of removing smell and flavoring.

It is best to use fresh fish for marinating, as the marinated fish will be more flavorful and tender, ensuring the best flavor.

The best time to marinate fish is generally around the winter solstice, when the weather will get colder and the air will drier, so that the marinated fish will be kept for a longer time without spoiling.

A substance called nitrite is produced during the curing of fish, which is harmful to the body, so it is not recommended to consume large quantities of pickled products.

Hello, pickled fish meal recipe and ratio: 1. Sweet and sour: 100 kg of fresh fish; granular salt 15 kg; liquor (35, 45 degrees) 3 5 kg; 3 kg of dried chili flakes (12 kg of fresh ones); 10 kg of sweet lees; 20 kg of sticky rice; 1 kg of peppercorn powder; ginger 5,000 grams; 5 kg of red yeast rice; kilograms of cumin powder; kilograms of herb powder; 3 kg of garlic (finely chopped); Kilograms of nitrate.

2. Sour and spicy: 100 kg of fresh fish; salt 15 kg; 4 kg of dried chili flakes; glutinous rice 25 kg; kilograms of peppercorns; 6 kg of ginger; 5 kg of red yeast rice; kilograms of cumin; kilograms of herb powder; 3 kg of garlic is bright and destroyed; kilograms of orange peel; Kilograms of nitrate.

The marinating method and recipe of the fish are as follows:

Tools Raw materials: grass carp, salt, bay leaves, cinnamon, star anise, Sichuan pepper, cumin, chili pepper, liquor, iron wire, toothpicks, plates, pots, kitchen knives.

1. Pickled fish can also be used with larger herring or grass carp. The fish boss cut directly from the belly of the fish and cleaned the internal organs.

2. Prepare a few wires as hooks, pass through the fish head, and then hang it on the balcony or in a ventilated place, and use a toothpick to stretch the fish belly open, so as to facilitate the water in the fish belly to dry. The drier the surface moisture of the fish, the longer the dried preserved fish will last.

3. Prepare a plate, garson bush into 4 star anise, break into small pieces of cinnamon, break the bay leaves, and then prepare more pepper, cumin, chili pepper, and finally prepare 140 grams of salt.

4. Then pour the salt into the pot, first turn on the high heat and fry for one minute, then turn to the lowest heat, pour in the spices and stir-fry until the fragrance of the spices comes out, and then turn off the heat.

5. Pour it into a plate, let it cool slightly, then add two spoons of dried chili noodles to it, and then stir well with chopsticks. Set aside and let it cool naturally.

6. When the surface of the fish and the moisture in all corners are dried, cut the meat from the back of the fish with a knife, and knock it with a rolling pin to ensure that the cut surface is finished. Evenly spread the liquor on the flesh, back of the fish, and the tail of the fish, and every corner of the fish head should also be smeared with a layer of liquor.

7. Next, spread the fried marinade evenly on the fish, and evenly coat the marinade on the fish inside and out, and don't let go of every corner, so that the marinated fish will not be bad, and then close. After 3 days, the fish has been marinated, and at this time you can take Qingkuan out to dry. Hang it on a balcony or a cool place where it can be ventilated and shaded, and then use a bamboo skewer to prop it up in the middle, so that the fish can have a larger contact surface with the wind.