How to make pickled and dried grass carp, how to marinate and dry grass carp 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.

Ingredients: 30 kg of fish, 300 grams of salt.

Steps: 1. Prepare two large fish and table salt.

2. Scrape off the fish scales and wash them with a sharp knife.

Make a cut from the tail of the fish to the back of the fish.

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

4. 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.

5. Wear a wire or cloth strip on the top of the fish, use chopsticks or bamboo sticks to prop up the fish body, and hang it outdoors in the sun.

6. Dry for 4 to 5 days until the fish is dry, if it is cloudy.

In case of rain, hang the fish in a ventilated place to dry.

01 Cut off the head of the grass carp and wash the internal organs. Calculate the amount of salt of the pickled fish according to the ratio of ten catties of fish and nine taels of salt, and you can also add spices and salt such as five-spice powder - put it in the pot and fry it until fragrant. The salted fish is salted in a tank for about a week, and after the fish is marinated, it is hung with a rope and left to dry in a ventilated place or in the sun.

Preserved fish is a common aquatic processed food, because of the special production process makes the taste unique, has been welcomed by people. In winter, many people begin to marinate preserved fish, most of them use grass carp, and the following is to share with you the method of marinating preserved fish with family grass carp.

1. It is best to choose grass carp of more than six catties, clean the fish meat, cut the fish from the back but do not cut it, scrape the black membrane in the fish belly, remove the fish head and internal organs, and the fish head can be taken to cook soup, only the fish body and fish tail part are retained.

2. Calculate the amount of salt of the pickled fish according to the ratio of ten catties of fish and nine taels of salt, and you can also add spices such as five-spice powder and salt together and put it in the pot to fry until fragrant.

3. Wait for the fried salt to cool down, smear the salt on the fish, and wipe every corner inside and out.

4. Put the salted fish meat into the tank and marinate for about a week, the blood water leached out of the pickling process does not need to be poured out, and the fish will be turned over and marinated again after three days of salting. After the fish is marinated, it is hung with a rope and left to dry in a ventilated place or in the sun.

5. Understand the weather conditions before drying the fish, choose to take it out on a sunny day, and if it is a continuous cloudy day, it can be hung in a ventilated place indoors to prevent the fish from becoming moldy.

6. You can put it away and put it in the refrigerator for freezing for about a week, or you can cut the fish into small pieces and dry it for two to three days, and the dried bacon can be stored at room temperature.

You can prepare garlic sprouts, chicken essence, soy sauce, garlic, ginger, green onions, Sichuan pepper, dried pepper, preserved fish, add an appropriate amount of oil to the pot, heat it to put the grass fish in, fry it on both sides, and then put it aside, add some dried pepper, Sichuan pepper fried out of fragrance, and then add some garlic, ginger, green onions and fish to fry together, you can add a bowl of water after the fragrance is fried out of the pie book hole, after the pot is boiled, change to a small fire and cover the lid, stuffy for a while, and wait until the soup is about to dry up to put the chicken essence, Put the garlic sprouts in it, stir-fry evenly and then you can get out of the pot, it tastes more chewy, but don't eat too much.

How to make pickled preserved grass carp.

If you want to pickle the grass carp yourself, then you need to prepare a high degree of liquor, pepper, pepper powder, salt, grass carp, stainless steel, large basin and a clean towel, first cut the knife on the back of the grass carp, remove the gills and internal organs, the black membrane inside must be cleaned, so that the fish will not appear very fishy, the moisture is controlled and dried for later use, the materials of the pickled fish are ready, if you want to be convenient and trouble-free, as long as the liquor, salt, pepper can be, if you are not too troublesome, you can fry the pepper first. Use a food processor to beat it into powder, and then it can be used to marinate, after the water of the grass carp is dried, it can be smeared inside and out with liquor, which can achieve the effect of antiseptic and preservation of the delicious taste of the fish, put the pepper and salt into the pot, fry it over low heat, and then add the pepper powder until it has a strong fragrance, so that it can be served out and cooled, and the pepper salt can be evenly smeared on the fish after cooling, the fish head and the fish belly, and the outside is also evenly smeared with pepper salt. Then you can put it in the basin, cover the fish with a larger bag, in the process of pickling, avoid the skin drying out, put it in a cool place to marinate for about 6 days, and when the time comes, you can see if the fish is pickled well, there will be a lot of water in the basin, prepare the towel and boiling water, wipe the salt water on the fish with a towel little by little, so that there will be no oil dripping off the drying, and the wiped preserved fish is hooked on the balcony to dry, be sure to keep it cool and ventilated, and generally need to be dried for about 10 days. In this way, the cured grass carp is ready.