What fish is good for preserved fish? How to make preserved fish to be delicious

Homemade preserved fish. Ingredients.

2 grass carp (19 catties).

Seasoning. Boiling water (appropriate amount), salt (270 grams), Sichuan pepper powder (40 grams), Sichuan pepper (20 grams), high liquor (50 grams).

Kitchen. Wok, others.

1 Prepare the seasoning of the marinated fish, roast 40 grams of Sichuan peppercorns, roll them into powder with a rolling pin, and use a food processor to beat them into powder if there is a food processor;

2 The grass carp is cut from the back, the internal organs are removed, and the black membrane of the abdomen is washed to control the moisture and set aside;

3. If there is still moisture in the dried fish, wipe the water with a clean towel, and wipe the grass carp inside and outside with high liquor, so that the preserved fish is delicious and preservative;

4 Put the salt and peppercorns in a pot and stir-fry over low heat until fragrant;

5 Stir-fry Sichuan pepper and salt until slightly yellow, add Sichuan pepper powder;

6 Stir-fry until the pepper and salt are more fragrant, and let them cool;

7 Cool pepper and salt, evenly spread on the fish maw, fish head and other parts;

8. Touch the pepper and salt on the outside, cover the fish with a large bag, so as not to dry out the skin of the fish during the pickling process, put it in a cool place, and marinate for 6 to 7 days;

9 When the fish has been salted, much water has been salted in the basin;

10. Prepare boiling water and a towel, and wipe the salt water on the fish little by little with a towel, so that when drying, there will be no dripping of oil and water;

11. Wipe the dried salted fish, wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

1. Due to the generation of nitrite in the process of pickling food, it is necessary to master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears in 15 days, so the safe period is to eat bacon within 2 days and 20 days after marinating. The same goes for eating pickles and the like.

2.Once the surface of the fish is tightened, it can be taken indoors, do not dry for a long time, about 10 days, the skin is dried for too long, the moisture is lost too much, the taste of the fish is firewood, not delicious;

3.The preserved fish must be marinated for enough time, and the appearance must be air-dried, and the color of the finished fish is light brown;

4.After marinating the preserved fish, be sure to wipe the surface of the brine with a towel and boiling water, this step should not be omitted;

5.The dried preserved fish, according to the size you want, cut it into pieces with a knife, pack it in a fresh-keeping bag, store it in the refrigerator freezer, eat it as you go, and you can eat it until this time of the year. If it is in the north, after the skin is dried, it is packed in a bag, put in a container, and put it outside to freeze, and then transfer it to the refrigerator for freezing when the weather warms.

There's no need to use whatever fish you like