How to make air dried fish, how to make air dried fish

Preparation of air-dried fish:

1. Raw materials: fish, pepper, cloves, star anise, and salt. 2. Wash the fish, wipe off the water, cut off the fish head, and slice two large pieces of fish meat along the fish bones.

4. Sprinkle salt on both sides of the fish fillet, put it in the refrigerator for a day, pour out the salted water, sprinkle another layer of salt for a day, and pour out the water. 5. Put Sichuan pepper, cloves, and star anise in a pot and fry until fragrant.

Fresh fish is not only a way to store fish, but also can be steamed or made in soup. I bought a few fish a few years ago, made into air-dried fish, hung outside to dry, when I want to eat the next one to do, I can eat it until the next year is not bad, and it has a different flavor, the stew soup is pure white and extra-thick, so it is still delicious to do it yourself! Here's how

1. Fry the peppercorns and salt on the heat to bring out the fragrance, turn off the heat and let it cool;

2. Remove the scales and internal organs of the fish, clean them, and split the fish bones vertically;

3'Spread the fried salt and pepper evenly on the fish (on both sides) and marinate for two to four hours;

4. Hang it outside the balcony to air dry, it can be steamed or stewed in soup and eaten in a good air, or it can be stewed with meat, which is very fragrant.

Steps to make air-dried fish:

First of all, prepare the seasoning, salt and peppercorns. Pour the salt and peppercorns into the pan and stir-fry. The amount of salt and peppercorns can be adjusted according to the size of the fish.

The stir-fried salt and peppercorns can be sprinkled all over the whole body of the fish. As long as the peppercorns are fried to bring out the fragrance, they are considered fried.

Next, pour the sautéed salt and peppercorns onto a cutting board and crush them with a rolling pin. The purpose of crushing with a rolling pin is because both of these seasonings have relatively large particles and avoid uneven coating on the fish.

Once the seasoning is ready, the cleaned fish needs to be split lengthwise and into flakes like this. At this point, you can sprinkle peppercorns and salt evenly on the fish. The purpose of this is to draw out the water and oil from the fish.

It is important to note that the inside and outside of the fish are sprinkled with salt and peppercorns.

A good air-dried fish is done. Hang the dried fish out of the window with an S hook, and after 10 days, it is ready to eat.

Once the fish is ready, wash it in cool or lukewarm water. If you feel salty, you can soak it for a while.

Other methods: how to make beef delicious.

1. Ingredients: fresh wild fish, wash the appearance, remove the scales, break it from the back, and take out the internal organs (be careful!! Do not wash with water after disembowelment!! Otherwise, it will rot after a day), remove the head, and put it in a pot for later use.

2. Ingredients: salt (5%-10% according to the quality of the fish, depending on your taste), cooking wine, Sichuan pepper, ingredients, ginger, chili, honey (hehe, many people don't know to put honey, in fact, honey is not only a preservative, but also can ensure that the air-dried fish will not become dry firewood, and can make the air-dried fish unique flavor!) ), soy sauce.

Attention!! Here's the most important thing: high liquor!!

3. Production method:

Put the big fish in a large basin after washing and scaling, disemboweling and heading, put in salt, cooking wine, pepper, ingredients, ginger, chili, honey, soy sauce (the above ingredients are mastered by yourself depending on your likes and dislikes), marinate for 6-10 hours, take out, use disposable chopsticks to separate the fish, fix, hook and hang it at the mouth of the fish in the shade and ventilation, the key is coming: spray liquor on the surface of the fish body (there is this trick to drive away flies, and hide it for a long time without damage) in the north for 1-2 days, and the south can be recovered after the fish body hardens and placed in the refrigerator.

Air-dried fish, literally means that the fish is air-dried fish, haha is too literal, air-dried fish is dried in a ventilated place, and the principle of drying clothes is almost the same, but can not be exposed to the sun to dry in a cool place, then there are many ways to dry fish, because there are many types of fish, there are many ways to make fish, so I will teach you one of the spicy air-dried fish.

Ingredients. Air-dried fish, oil, steamed fish soy sauce, green pepper, ginger, garlic.

1. After washing the dried fish, steam it in the basket drawer for 10 minutes.

2. Wash the green pepper and cut it into strips, wash the red pepper and cut it into oblique slices; Ginger, garlic cloves, sliced.

3. Tear the steamed air-dried fish into small strips after cooling.

4. Pour 2 teaspoons of vegetable oil into a wok, heat the oil, put in the air-dried fish, stir-fry over low heat until slightly charred, and then put out.

5Put the chopped ginger and garlic slices and red pepper slices into the wok and stir-fry until fragrant.

6Add the air-dried fish, add 3 teaspoons of steamed fish soy sauce, stir-fry to taste.

7Add the green pepper strips and stir-fry evenly.

The above is the practice of air-dried fish, spicy air-dried fish, spicy must be a must-have for every beauty who loves spicy, we generally like to eat this taste, anyway, I like it, because I also love to eat fish, what boiled fish steamed fish I like to eat, pay attention to the summer pepper is easy to get angry, so don't often eat every day, once in a while or okay, learn you to quickly do it for your family or eat it yourself, guaranteed to praise!

The first step is to pick fresh fish. The criteria for selecting fresh fish are: the fish body is intact, there is no broken belly, the fish meat is firm, and the fish body is elastic when pressed by hand.

The second step is processing. Wash the fish, cut the back knife along the long slices, remove the internal organs and gills, and rinse with seawater to control the moisture.

The third step is pickling. The salinity should be controlled within 2% when pickling, so as to keep it fresh and ensure low salinity, and ensure that the salt ingestion of the human body is not too high, which is a healthy food. The most unscientific is the salt-bursting salting method!

The main raw material of pickled fish is salt, and the auxiliary materials are cooking wine, green onions, ginger, peppercorns, etc.

Step 4"Air dry"。It is also called sweet sun. The tips for air-drying are:

Under well-ventilated conditions, avoid direct sunlight and quickly dry (shade dry) to quickly dehydrate the fish, the fish protein can be well preserved, and the protein is more enriched and concentrated, with almost no loss, and the fat of the fish will not be esterified, without losing the freshness of the fish and the taste of the fish. Air dry for 3-4 days and then freeze.

Seaside people have a knack for making air-dried fish: the whole salting and washing process uses seawater, but also in seawater"Thorough"Again. Advantages of doing this air-dried fish:

One is not to attract flies, and the other is to wash the sea fish with seawater, which tastes good. Of course, there are also people who like to spread some soy sauce to achieve the purpose of not attracting flies, but the taste is better than using seawater.

In addition, when drying fish, the fish should be hung on the shady side, not let the sun shine directly, and the fish will have a special taste after drying.

1. [Charcoal-grilled air-dried breaded fish].

Ingredients]: A marinated fresh air-dried bread fish.

Production process]:

Wear the thawed fresh air-dried bread fish with a bamboo skewer and bake it over a charcoal fire.

2. [Charcoal-grilled air-dried drumfish].

Raw materials]: a marinated fresh air-dried drum-eye fish.

Production process]:

Wear the thawed fresh air-dried puff fish with a bamboo skewer and roast it on a charcoal fire.

3. [Roasted salted mackerel with potatoes].

Raw materials]: a marinated fresh air-dried mackerel.

Production process]:

1. Rinse the marinated fresh air-dried mackerel after thawing naturally, control the moisture and cut it into strips, and cut the potatoes into strips. Potato roasted salted mackerel.

Prepare the materials:

Salt: to taste, grass carp: 2 handfuls, Sichuan pepper: 2 handfuls, chili powder: 4 large handfuls.

1. Stir-fry the peppercorns until fragrant and mash.

2. Stir-fry salt and mashed peppercorns until fragrant, mix in chili powder and mix well.

3. Apply the seasoning to the whole body of the fish.

4. The marinated fish is marinated in a container for two days.

5. Hang it up and air dry it after two days.