How to cook pickled salted fish to taste the best?

The marinated salted fish also needs to be soaked in cooking wine and ginger slices first, and then the oil is boiled in the pot, and it is fried in the oil pan to eat, and it will be delicious.

To cut the marinated salted fish, then boil the water, add the salted fish and tofu, and bring it to a boil over high heat, it can become a very nutritious soup.

The salted fish that the subject said is dried preserved fish, my family ate preserved fish last night or dried at the end of last year, and it has been in the refrigerator freezer for more than half a year, and now it is the beginning of winter, and you can dry preserved fish again. There are more fish here in Hubei, at the end of the year, every household likes to dry preserved fish, preserved fish is basically salted and dried with large grass carp, the bigger the grass carp, the more expensive. Some elderly people are a little tighter, so they will buy silver carp pickled and dried into preserved fish.

Personally, I feel that the taste of the two different species of fish is similar when dried.

Pickled preserved fish is generally very salty, so it is best to soak it in warm water before cooking to soak out the excess salt before cooking, so that the taste is not too salty. A friend of mine likes to eat preserved fish and bacon steamed together, and I don't put anything, I prefer to fry it first and then stew it, because I think it makes it more flavorful.

Ingredients: preserved fish, minced garlic, green onions, dried chilies, green peppers, chopped ginger and green onions, salad oil, light soy sauce, sugar.

Step 1: Soak the preserved fish in warm water two or three hours in advance, if the preserved fish is salty, you can change the water halfway.

Step 2: Brush off the salt frost on the surface of the soaked salted fish, rinse it well and drain the water. Finely chop the garlic, mince the ginger, chop the green onions, cut the dried chili peppers, cut the chives into sections, and cut the green peppers into cubes for later use.

Step 4: Add minced ginger and garlic and dried chili peppers to stir-fry until fragrant, add an appropriate amount of water, light soy sauce and sugar, cover the pot and cook over high heat for about 5 minutes.

Step 5: Sprinkle in the green pepper cubes, reduce the juice over high heat, and sprinkle with chopped green onions after eating.

There is also a kind of salted fish that is salted and sealed for a few days, and does not take it out to dry, this kind of fish meat is not as salty as cured fish, but there is a slight spoilage taste, we call it barrel pickled fish. The barrel-marinated fish is specially stewed and eaten, and the taste is very delicate, but it has a stale taste, and many outsiders are not used to eating that taste.

First, put the salted fish in the pot and blanch the water, then remove it. Heat the oil and put the salted fish in. Add a little dark soy sauce, salt, add an appropriate amount of water, and simmer for a while.

It can be used to stir-fry and eat is very good, we put the salted fish in the steamer to steam for a while, and then put it in the oil pan to fry it, the taste is very good. It can also be stir-fried with chili peppers.

First of all, we put the salted fish into the water and soak it for more than half an hour, then heat the oil, put in the light soy sauce, add the green onion, ginger slices, 8 corners, and dried chili, add water, and then put the salted fish in it, and simmer for about half an hour.

First of all, you can prepare some salted fish, then put the salted fish in the pot, add a little green pepper and stir-fry for a while. Add a pinch of salt to the process.

The fried salted fish is soaked in water, then the oil is boiled in the pan and boiled. It's OK, it's very tasty.

1. Steaming, this is the easiest to do, first soak the salted fish in water, and soak it thoroughly. Because there is a lot of salt in salted fish, it will be too salty to make a dish if it can't be soaked thoroughly. Make steamed salted fish and soak it until the meat is soft.

Then chop the pieces, stack the steaming plate, do not put any seasonings, and put it in the steamer for 10 minutes. Finally, pour the roast sauce with green onions, ginger and red peppers. This dish can be eaten with rice and wine, and it can be left for a few days without being bad, and it can be eaten on a plate for a few days.

2. Stir-fry the chili peppers and use small trash fish. In summer, these small fish are easy to catch, and if you can't finish eating them, you will marinate them and dry them, and keep them for later cooking. Small dried fish should also be soaked first, soak soft, and the larger ones should be cut into appropriate strips, and the whole of the small strips.

The fresh peppers were cut and the garlic sprouts were cut. First stir-fry the small fish with high heat lard, then add chili peppers and stir-fry until fragrant, and finally add garlic sprouts to set the vegetable fragrance. Do not add water, do not add any seasonings, and even do not make light soy sauce, salt, and sweet wine.

Some seasonings should be added to the marinated salted fish during the production process, and some cooking wine can also be poured appropriately, and some tempeh paste can also be poured. The salted fish made in this way is the most delicious.

You need to clean the fish in advance, be sure to choose the kind of fish that is relatively fresh, and then sprinkle a lot of salt and marinate for a while, so that the result will definitely be the best.

Soak in water in advance to remove the salty taste, soak for a while, and then steam the salted fish, and then put some ginger, onion and garlic in the oil pan to fry, add a little cooking wine, add some garlic sprouts, and add some chili.

It can be used to make sauerkraut fish, or to make braised salted fish, or it can be used to make cold dishes, so the salted fish made is very delicious.

After marinating, you can first clean the salt on the surface, then cut it off, and put it in a soup pot to cook, which is particularly delicious and has a great taste.

When marinating, you can cut the meat into slices, cut the fish, and then sprinkle salt on it, rub it by hand to make the salt even, you can add some pepper powder and seasoning noodles are the best, and put it in the shade after it is done, not in the sun.

Sweet and sour: 100 kg of fresh fish, 15 kg of granular salt, 35 45 degrees of liquor) 3 5 kg, 3 kg of dried chili noodles (12 thousand grams of fresh pepper), 10 kg of sweet sake lees, 20 kg of glutinous rice, 1 kg of pepper powder, 5 kg of ginger, 5 kg of red yeast rice, kg of cumin powder, kg of herb powder, 3 kg of garlic finely chopped), kg of soil nitrate.

Hot and sour: 100 kg of fresh fish, 15 kg of salt, 4 kg of dried chili noodles, 25 kg of glutinous rice, kg of Sichuan pepper, 6 kg of ginger, 5 kg of red yeast rice, kg of cumin, kg of herb powder, 3 kg of garlic, kg of orange peel, kg of Tuhong reed nitrate.

Every winter, my mother will pickle some salted fish, steamed or boiled is delicious, share my mother's practice of pickling salted fish, it's super simple, let's try it together!

Method:

Stir-fry salt: salt, pepper, bay leaves, star anise into the pot and fry over low heat, stir-fry until fragrant, put it cool and set aside. (1 kg of fish 30 g salt).

Cut the fish into large pieces, dry the moisture on the fish with kitchen paper, and cut a few knives on the thick part of the meat to better marinate and absorb the flavor. The surface of the fish is evenly smeared with salt and put in a container, marinated for about 3-5 days, and turned up and down once a day, so that the marinating is more even. After pickling, take it out and hang it in a ventilated place to dry, and put it away after a week and freeze it for more than a week.

Tips:

Generally, after 20 days of pickled products, the nitrite acid is destroyed and the salt is reduced, and you can eat it!

The practice of salted fish finch pie:

Cut the salted fish into pieces, soak in hot water for half an hour, then remove and drain.

Heat the oil, add the ginger, if you eat spicy, you can add the chili pepper, stir-fry until fragrant, add two bowls of water, and put the salted fish in it.

Add light soy sauce, cooking wine, dark soy sauce to season and adjust the color, bring to a boil over high heat, turn to medium heat and simmer for half an hour until the soup is thick.

The salted fish can be torn and eaten after it is cold, just like eating dried fish, the taste is full and chewy, and you must try it if you like it.

Salted fish according to the saltiness of salting, choose whether to add salt or sugar to taste, and adjust it according to your own taste

Introduction: Salted fish is a fish that has been salted and then dried. It has a high nutritional value. Because there is no low-temperature preservation technology, the fish is perishable easily. As a result, fishermen along the coast around the world use the pickling method to preserve the fish. Welcome to the original article!

For many people who love to drink, salty food is also a good accompaniment to drinkers because of its salty flavor. But do not drink alcohol when eating salted fish, so as not to aggravate the degree of poisoning. When eating salted fish, it is best to use the method of stewing and boiling.

Let's take a look at how to marinate salted fish.

How to marinate salted fish

1. Buy a herring or moray eel of the right size that you like;

2. Cut the bones of the back from the back to remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black inner membrane in the fish little by little, revealing the tender fish meat;

4. Use fine salt or pepper salt that has been processed by yourself (put the pepper and fine salt in an iron pot and fry it), and smear it on the fish, evenly, and do not wipe it on the fish skin;

5. After smearing the salt, sprinkle the salted fish meat with sorghum wine slightly to maintain the mellow taste;

6. Put it in a clay pot, porcelain jar, or basin, cover it with a piece of white paper, and then press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week;

7. Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively strong string, pass through the eyes of the fish head, hang it outdoors to cool and dry, try to dry it in the air and not in the sun, so that the fish is delicious;

8. Before eating, cut a section and soak it in water, add green onions, ginger, and wine to steam and eat, whether it is drinking wine and eating, or eating party, the mellow chewing, tight meat, eye-catching color, make your family, relatives, and friends salivate. What are you waiting for, act now, the delicious food is not tempting.

If you want to make it even more delicious, you can soak the fish pieces, fish pieces or fillets in milk, sprinkle with a little dry flour, or fry or fry them, it tastes good; After smearing the fish maw with refined salt to remove the fishy smell, wash and control drying, put in a small amount of cooking wine, and then put 3 5 slices of ginger and green onions, turn it up and down a few times to make the fish evenly flavored, and then cover the bowl and marinate for half an hour, the fish tastes more delicious after cooking.