How to marinate salted dried fish, how to make dried fish or pickled fish

Method steps.

Prepare a pot of fresh fish, the size of the fish is not limited, and the thickness of the fish is not limited, but the fish should be bought fresh, so that the dried fish pickled is delicious and nutritious. After buying fresh fish, wash it with water, if there is too much, you don't need to remove the scales, and then remove the scales when eating dried fish, because when you remove the scales, the fish will be injured and it is easier to provoke bacterial invasion.

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After the fish is washed, the water on the surface should be controlled clean, and when the water is controlled, they should be hung outside, preferably placed on the breathable steel wire mesh below, the water on the fish will dry relatively quickly, so that it will be dried for about two hours, and when there is no water on the surface of the fish, it can be put away for later use.

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Different fish treatment methods are different, but regardless of the size of the fish, the internal organs must be cleaned up, large fish and thick fish, to use a knife to break open, slice into thinner slices, if it is a small fish or fish meat is relatively thin, do not use the slices just take out the internal organs, the processed fish should not be washed with water.

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The key step is to salt the fish, smear the inside and outside of the fish with salt, and then put the fish into a large basin, put some soy sauce, cooking wine, ginger slices, salt, press on top with stones, and marinate for about eight hours.

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When the fish is pickled, it can be hung to dry, when drying, you can hook the mouth of the fish with a hook, hang it on the barbed wire or rope, or you can lay it flat on the barbed wire, and choose the windy and sunny weather for drying and processing, and you can put it away when it is dry, and you can eat it at any time, which is very convenient.

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In the process of drying, someone needs to watch, if it is flat drying, you need to turn it over frequently, and at the same time use a fly swatter to constantly wave to drive away flies, but also to prevent cats from approaching, otherwise these fish will become a delicious food for cats, if it is hanging to dry, but also worry-free, as long as you look at it from time to time.

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1. Prepare a number of fish (about two, three, two, two, salt, chili powder, pepper, pepper, pepper, liquor, and 1 jar.

2. Remove the scales and internal organs of the fish you bought, clean it, and put it in a basin. Pickled fish, two or three taels of the best, easy to taste, easy to store, if more than half a catty, then after washing, to cut the fish into small pieces.

3. Sprinkle an appropriate amount of salt, pepper and pepper on the washed fish. Salt is mixed according to the ratio of ten catties of fish to half a catty of salt, and it can also be adjusted according to personal taste. Pepper and pepper powder are adjusted according to personal taste, and a small amount is better.

4. Sprinkle with chili powder, stir the fish and accessories well, and stuff the accessories into the belly of the fish when stirring. Take care to wear disposable plastic gloves to avoid being burned by peppers.

5. Stir evenly into the jar, press tightly, sprinkle in a few drops of liquor, and close the lid. The jar is best made of glass or clay, the lid can not be unsealed, separated by a layer of gauze, gently buckled on, do not tighten.

6. Marinate for three days before serving. It can be fried or steamed.

Ingredients: 11 mackerel Accessories: appropriate amount of salt.

1. Prepare fresh mackerel.

2. Cut from the back.

3. Remove the intestines. 4. Put it in water together to wash it and remove blood clots.

5. Drain the water, put a little salt and spread evenly.

6. Put it on a clean board and dry it for two or three days.

7. Don't dry it all, just dry the surface layer.

8. Put it in a clean bag and freeze it in the freezer.

Ingredients: grass carp, edible salt, appropriate amount of water.

Taking grass carp as an example, the operation steps are as follows:

1. Remove the head and scales of the grass carp, and rinse it with water.

2. Cut down the meat on the belly of the grass carp from the tail of the fish and attach it to the back.

3. Take an appropriate amount of edible salt and apply it evenly to the fish, massage it for a while, and marinate it overnight.

4. Fix the fish body with wire or bamboo skewers, and put the pickled fish in the sun.

5. According to the different sunshine, after 3-7 days, the pickled fish can be dried into dried fish, and it can be directly made into dishes or stored in a cool place.

There is a difference between dried fish and pickled fish. Make dried fish, wash it after killing, smear it with salt and hang it in a ventilated place to dry (it must be dry weather), or you can put it by the fire pit and smoke it to dry; Make pickled fish, after killing and washing, smear with salt, smear with other seasonings such as coriander, pickles, ginger, garlic or chili, etc., according to the taste of local preferences, put it in a wooden barrel or clay pot, seal it well (play a fermentation role), and eat it after one to a few months, delicious.

Ingredients: 20 pounds of fish, 6 taels of salt, and a little pepper.

Method 1Wash the fish.

2.Salt and peppercorns and stir-fry until fragrant.

3.I didn't use my hands to wipe it on the fish, it was hot. I use a small spoon ah 4

Then marinate overnight and then dry outside. Generally, it takes about 10 days to dry, which also depends on the size of the fish. If the fish is salty, it is okay to store it at room temperature, and if the fish is not too salty, it is better to put it in the refrigerator.

Wash the fish, cut the belly, then add salt, and five-spice powder to marinate, put more salt, and then use the line to put the fish one by one, put it in the sun and dry it for a few days, and when it dries, there is not much water, and it is dried into dried fish.

How to cook pickled fish? Clean the fish, add green onion and ginger cooking wine, light soy sauce, dark soy sauce, salt and pepper, marinate for 1 hour, and steam in the pot.

After the fish is killed and washed, the inside and outside of the fish are wiped with salt, and then hung in a ventilated place to dry, which can be stored for a long time.

After killing, clean up, put salt and marinate for 3-5 days, and then hang it in a ventilated place to dry, which can be stored for a long time.

After killing, clean it up, put it in salt, and then put it in a dry and ventilated place to hang.

Friend, take a good look at my answer, everyone else didn't say the point, how can the fish be preserved for a longer time, taste better, and not easy to spoil? The answer is very simple, that is, the fish must not be wet after killing, pay attention, whether it is raw water or other water, this is the most critical, after killing, wipe the fish with clean gauze or absorbent cloth, if you want the fish to be ruddy, then don't be afraid of trouble, evenly smear the fish with fish blood, the marinated fish meat is very ruddy, when pickling, first use wine to wipe the fish body, and then touch the salt, then there is no problem.

Ingredients: 1-2 herring, salt, appropriate amount of peppercorns.

1. First wash the fish first, then set aside and drain.

2. Put the salt and peppercorns in a pot and stir-fry them, and set aside.

<>4. Finally, take the fish to a sunny place to dry, generally two or three days.

Dried salted fish is fish that has been salted and then dried. So, how do you marinate dried salted fish deliciously? Let's go with me to take a look!

Pickling method:

Ingredients: Two large fish and salt.

Scrape off the scales and wash with a sharp knife from the fish'The tail is cut to the back of the fish.

Peel open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it.

Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying.

Wear a wire or cloth strip over the fish, spread the fish with chopsticks or bamboo sticks, and hang it outdoors in the sun.

Dry for 4 to 5 days until the fish is 70% dry! If it rains on a cloudy day, hang the fish in a ventilated place to dry.

Dried Salted Fish Buying Guide:

1) Color identification.

Good quality salted fish - fresh in color and shiny.

Inferior salted fish - the color is not bright or secret.

Inferior salted fish – yellowing or reddening of the body surface.

2) Body surface identification.

Good quality salted fish - the body surface is intact, there is no broken belly and bone and flesh separation, the body shape is flat, no residual scales, no dirt.

Inferior salted fish - the body of the fish is basically intact, but a small part of it may turn red or slightly deteriorated, and there are a small amount of residual scales or dirt.

Inferior salted fish - the body surface is incomplete, the bone and flesh are separated, there are more residual scales and dirt, and there is mildew.

3) Muscle identification.

Good quality salted fish - the meat is dense and firm, and it is elastic.

Inferior salted fish - the meat is slightly softer and has poor elasticity.

Inferior salted fish - the meat is loose and loose.

4) Odor identification.

Good quality salted fish - with the unique flavor of salted fish, moderate saltiness.

Inferior salted fish - may have a mild fishy odor.

Inferior salted fish – with a pronounced rancid smell.

Ingredients. Dried salted fish 200g bacon 50g chili sauce a little bean curd a little ginger slices a few garlic slices a few peppercorns a little sesame oil a little.

Ready to dry salted fish, this one was marinated with peppercorns, and now there is no need to add it. Cut into small pieces and set aside. Soak it in warm water to remove the salty taste.

Prepare chili sauce, and tofu milk (friends who don't like spicy food can not put chili sauce), prepare bacon, also marinated and dried, choose fat, oily. Slice and set aside. Heat the pan to prevent oil, put in the soaked salted fish and fry over low heat.

Fry until medium cooked, remove the oil, and put on a plate. The bacon slices are placed on top so that the oil drips into the fish when steaming. Spread with chili sauce and tofu and spread well. Put water in the steamer, bring to a boil over high heat, and be careful to wait for the water to boil before serving.

After the water boils, put in the fish plate, cover the lid, steam on high heat for 20 minutes, turn off the heat, and simmer for another 5 minutes to get out of the pot. Drizzle with sesame oil and a little bit will do. The delicious steamed salted fish is ready.

Extended information: Pickled dried fish can be fried, steamed, and stewed with fresh fish; Eat stewed with fresh vegetables.

Dried fish is mostly steamed, but it is also used for baking. When it is used for baked rice, bacon, pork ribs and other ingredients are usually added, which is more "harmonious".

Among the many dried preserved fish, the preferable one is made of fish in brackish waters, the superior dried fish has moderate saltiness, sweet and fragrant with freshness, and the excessively salty one is inferior, and the tongue seems to lose "consciousness" after eating.

In addition, because preserved fish is salted with salt, it should not be stored for too long, so fresh preserved fish should be chosen. Instead of steaming, the dried fish is stir-fried with tempeh and chili, which has a unique flavor.

Method 1: 1. Melt the frozen tofu, squeeze out most of the water, and ensure that the tofu cannot be crushed.

2. Cover the salted fish with the processed frozen tofu, put it in the steamer and steam it, and throw the frozen tofu on the fish in a sedan chair, and the fish will become refreshing and delicious at this time.

Method 2: 1. Put an appropriate amount of salt into 800ml of water and stir well.

2. Soak the dried fish in light salt water, at this time, the excess salt of the dried fish will be carefully neutralized with the salt water, so that the saltiness of the dried fish will be light.