How to make air dried fish at home and how to make homemade air dried fish?

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.

Break the fish from the back, wash it, marinate it for another day or two, and finally hang it to air dry.

Wash the fish, dry it, cut off the head, and slice two large pieces of meat along the bones.

Figure 2 is the fillet of five fish, each of which is more than a catty, with silver carp and fat heads, and the fish meat is quite thick.

Sprinkle the sides of the fillet with salt and leave it in the refrigerator for one day, pour out the salted water, sprinkle another layer of salt for one day, and pour out the water.

Put peppercorns, cloves, and star anise in a pot and stir-fry until fragrant.

Grind into a marinade with a food processor, add salt and mix well.

Sprinkle the marinated fillet evenly on both sides.

Figure 7 shows a fish fillet sprinkled with marinade.

Thread the fillets with a string and hang them in a ventilated place until they dry in an airtight container. When eating, you can soak it in water, wash it, and then cook it, and the fish head and bones can be used to make fish head soup :)

To make air-dried fish, you need fish head, salt, peppercorns, star anise, cinnamon and a fresh bag of baoxiaoshou.

1. Remove the head of the grass carp, break it from the back, wash and dry it.

2. Put salt, pepper, star anise, and cinnamon together in the pot, stir-fry over low heat to make a fragrance, the salt is slightly yellow, and let it cool slightly when the heat is turned off.

3. Put the fried salt pepper star anise cinnamon on the fresh-keeping bag, fold the fresh-keeping bag, and roll it out with a rolling pin.

4. Spread the marinade evenly on the fish and marinate for 1 day, turning it up and down several times halfway.

5. Hang the pickled eggplant fish on the balcony, air dry until the surface is completely dry, slightly oily, pinch it and have a little rebound inside, it will be air-dried, and then it can be frozen in the refrigerator.

Take out the internal organs of the fish first, put the fish in a basin, sprinkle the seasoning and start wiping, evenly smear the seasoning and let it stand for two hours, rinse the salt on the surface of the fish with clean water, and then put it in a sunny and ventilated place to dry, and dry the water until the surface is hard.

The specific steps are as follows:

Ingredients: a grass carp, an appropriate amount of Sichuan pepper, an appropriate amount of salt, an appropriate amount of cumin, an appropriate amount of pepper, an appropriate amount of five-spice powder, an appropriate amount of green onion, and an appropriate amount of ginger.

1. Kill the fish first, wash it and set aside.

2. Put all kinds of spices in a bowl.

3. Heat in the microwave for 1 minute.

4. Evenly touch the heated seasoning to the fish.

5. Then cover and marinate for two hours.

6. Finally, hang it up and air dry.

How to make air-dried fish.

The method of making air-dried fish is very particular, and the first thing is to select the fresh fish. The fish needs to be intact. And there is no belly breaking, and at the same time, the fish meat needs to be kept in a firm state, and the fish body will have a certain elasticity when pressed by hand.

Wash the selected fish, then cut the back of the knife, open along the long slices, need to remove the internal organs and gills in it, and then we rinse it completely with seawater, and need to control the moisture in it. After that, the marinating begins. When pickling, the salt needs to be controlled within a certain range, so that it can be kept fresh, and it can also ensure the intake of low salinity, and it is very important to ensure the amount of salt ingested.

The most important step is the air-drying step, which is to dry the fish completely out of direct sunlight in a well-ventilated condition. Let the fish be dehydrated in a short period of time, so that the protein in the fish can be well preserved, and the protein in it can be more concentrated, there will be no loss, and at the same time, the esterification of the fish fat can be avoided, which is the main reason why the fresh taste of the fish is not lost in the air-dried fish. We only need to air dry it for 3-4 days, and then freeze it and store it.

When eating, you need to prepare half an air-dried fish, an appropriate amount of cooking oil, and steamed fish soy sauce. Wash the dried fish and steam it for 10 minutes. We wash the green peppers and cut them into strips, the red peppers into oblique slices, and the ginger and garlic separately.

The dried fish is steamed, cooled, and then torn into small strips. Add vegetable oil to the wok and wait until the oil is hot to air dry the fish and start stir-frying over low heat. When it is slightly charred, choose to serve.

After that, the prepared ginger and garlic slices and red pepper slices that have been cut in front of them are put into the pot together, and when the fragrance is stir-fried, you can then put in the air-dried fish, add the steamed fish soy sauce, stir-fry until the flavor is in, put in the green pepper strips, stir-fry a few times to eat.

Method. Start with fresh fish. This is crucial, only air-dried fish made from fresh fish tastes great!

Remove the scales, gills and internal organs of fresh fish, wash them, open them, add salt, cooking wine, green onions, ginger peppercorns, etc. to marinate the whole fish to taste, marinate for 12 hours and then hang to air dry. The temperature is generally within 15 degrees, and the dry humidity is better within 40%.

Choose a season where there are no flies!! For example, spring, autumn and winter.

Detailed steps [2]]:

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.

The fourth step is "air drying". 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 pickling and washing process uses seawater, and it has to be "penetrated" in seawater. 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.