How to marinate preserved fish and bacon, and how to marinate preserved fish and bacon?

Preparation of preserved fish:

Spare ingredients: 2 grass carp, 60 grams of salt, 2 teaspoons of Sichuan pepper, 1 section of cinnamon, appropriate amount of white wine;

Production process: In the first step, after the fresh grass carp is removed from the head, internal organs, etc., it is almost a little more than five catties of weight, the grass carp is cut from the back, and it is carefully rinsed with running water to remove the blood on the surface;

The second step, then hang the grass carp with a hook, put it in a ventilated place to dry, remember that the moisture on its surface must be dried to ensure that there is no raw water, and the processed grass carp is put into a clean large basin and evenly smeared with white wine;

The third step is to coat both sides of the grass carp, add a lid, and let it sit for 1 hour, during the process, prepare salt, peppercorns, star anise and cinnamon, and put them together in the wok;

Fourth, fry on low heat for a while, slowly fry the salt until it turns yellow, and when the spices exude fragrance, turn off the heat and let it cool, put it in a fresh-keeping bag and crush it with a rolling pin, and evenly spread it on the stuffy preserved fish;

The fifth step, marinate for 1-2 days, remember to turn it up and down halfway, wait for the marinade, hang it with a hook again, put it on the balcony to air dry, wait for the surface to be completely dry and slightly oily, and pinch it with your hands to feel a little rebound.

According to the principle of three taels of salt for a pound of fish or a pound of meat, put the salt in an appropriate amount of peppercorns and fry it hot, so that it is easier to penetrate and absorb.

More than 10 catties of grass carp and grass carp can be large and thick and delicious, wash the outside before cutting it, don't wash it after dissecting, use the blood of the fish to wipe the inside of the fish body, so that the marinated fish meat is red and good-looking.

Evenly wipe the fried salt all over the body of the fish, especially the cracks of the fish head, so as not to be easy to deteriorate in the future, wipe all the prepared salt, mainly inside, there are fish scales on the outside, it is not easy to penetrate, so wipe a little less.

After wiping it all, put the fish into a clean container The best clay jar I don't have at home, so I can only do this Marinate it up A week later, turn over a noodle and marinate it for another week, it's almost the same, take it out in the sun when the weather is good, bask in the sun for 3 good days, it's almost enough to eat.

Salt and nitrate are mixed, rubbed on the surface of the meat, and stacked inside the container. A method of salting by relying on extravasation to form a salt solution. It is a slow method of pickling, but the pickles have a unique flavor and texture.

China's famous ham, bacon and so on are marinated by this method. Due to the long curing time, it is easy to cause the internal deterioration of the meat, in addition, the marinating is uneven, and the water loss is serious.

After buying the fish, do not wash it with water, it is best to be bloody. Heat the iron pot, put the peppercorns and fry them dry, and then fry them with salt after the fragrance is fragrant. Once the salt has changed color, it can be removed from the pan without cooling.

How much salt should I put in it? The fish and skinless meat that have been decapitated and scaled and entrailed should be weighed again with a scale, and 10 catties of fish and meat should be weighed again, and 3 taels of salt can be used. If you have 20 catties of fish, then you can fry 1 catty of salt first, and the surplus is the best.

Wash and blow dry the tank, put the fish in the tank according to the method of one layer of fish and one layer of meat, and press and compact it by hand. Instead of a large stone, fill a bucket or washbasin with water and press it on the fish. The fish is marinated for a total of 12 days - 14 days, and the fish should be taken out and re-stacked at an interval of 3 to 4 days.

After more than 10 days, you can take the fish out to dry, if you catch the sunny day, then your luck will come. Hook the fish with a hook and hang it in the sun for 4 hours, if the sun is light, you can dry it for a day. Then place outside in a ventilated and cool place to air dry.

When marinating fish, you can also marinate other meats such as chicken and duck. In addition, do not pour out the pickled water, it is recommended to buy large strips of Wuchang fish, remove the internal organs and soak them in salted water (no need to smear salt), soak them for 4 days - 5 days, take them out and dry them in the shade, and the green onions are excellent.

When the outdoor temperature is above 10 degrees, you can chop the fish into small pieces and put it in the freezer compartment for storage, it is recommended that the refrigerator temperature is below -18 degrees, otherwise you can eat it as soon as possible. Of course, you can also put the fish in white wine and collect it. Curing method (1) Cured bacon can be marinated in the lunar month of the year (about January of the solar calendar).

Ingredients: Kilograms of pork ribs, kilograms of salt, 10 grams of Sichuan peppercorns. Method:

2) Cut the meat into pieces of about kilograms, rub the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the surface of the meat with a clean weight to cover the mouth of the tank.

3) After marinating for 3 or 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 to 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, cover it well, and take it with you in the future. Features:

Production essentials: (1) Do not wash the meat in cold water before marinating, so that the marinated meat can be stored for a long time. (2) The bone marrow in the meat and bones is very easy to spoil, so if it is bone-in meat, the bones must be removed before salting.

Eating method: The salted meat marinated in this method can be steamed or cooked. If steamed, wash the meat and cut it into thin slices before steaming.

The marinating method of preserved fish and bacon is very simple, then we will use salt, five-spice powder, and 8 jiao spices to spread on the body of the fish and bacon and stir, marinate overnight, and then put it in a dry and ventilated place the next day to make steel, and the finished product is mainly golden yellow.

We wash the fish and meat and put them in a tank, then pour in a lot of juice, soak them for a while, and finally take them out and hang them on a rope to dry.

Wash the bacon and preserved fish, smear it with salt and peppercorns, dry it in the sun, and seal it after drying.

3 star anise. A handful of peppercorns.

1 clove. 1 teaspoon of cumin.

5 bay leaves. 2 pieces of tangerine peel.

5 dried chilies.

1 piece of cinnamon. 200 grams of salt.

50 grams of high liquor.

After the fish has been marinated for 2 days, it is hung on a rope and hung in a cool and ventilated place to dry for about 10 days before eating.

Preserved fish is a kind of flavor food in our country, it is a delicious fish marinated with salt, the fish in this way has less fishy smell, it is very delicious, and its pickling method is as follows.

Method steps.

The fish is not washed and not wetted, and the internal organs are removed from the back;

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Take an appropriate amount of salt and set aside;

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Take an appropriate amount of salt by hand and sprinkle it evenly on the head of the fish;

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Then marinate the fish maw with table salt;

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Evenly coat the inside of the fish with salt;

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Turn it over again and rub the back of the fish with salt;

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After smearing salt on both sides, marinate for a week, take it out and dry it, and the preserved fish is ready.

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Steps:1The grass carp disembowels its belly, exhales its internal organs, tears off the black membrane, and then uses a knife to cut off the head and tail.

2.Rinse the fish with clean water and dry the fish with a towel or kitchen paper.

3.Then use a knife to make a few cuts on the surface of the fish, so that it is easier to marinate and absorb the flavor.

4.Then apply a layer of white wine on the inside and outside of the fish, which is not only to disinfect and prevent the breeding of spoilage bacteria, but also to enhance the flavor.

5.According to the marinating ratio of 3 taels of salt per 10 catties of fish, every part of the fish is coated with salt, pepper, soy sauce, pepper, chili powder and other mixed marinades.

6.The processed fish is marinated in a clean, waterless pot for 7 days.

7.After taking it out, you can apply a little dark soy sauce to the surface to color, and then put it in a basin and marinate for 24 hours.

8.Then take out the fish and hang it in a cool and ventilated place to let it dry slowly, usually the preserved fish will be hung for half a month before eating.

9.Or you can also cut the fish into large pieces, divide them into plastic bags, seal them, and freeze them in the refrigerator so that they can be eaten for a long time.

I still remember that when the Chinese New Year is approaching, every household will buy a large amount of fish, mainly because compared to bacon, preserved fish tastes more delicious, through the marinated fish meat to eat firm, with a strong cured taste, whether it is fried or steamed in a pot, the taste produced is very delicious, it can be said that it is a good dish for the next meal, and the pickled preserved fish can also be kept for a year.

Although the preserved fish is very delicious, many people will encounter some problems when marinating the fish, and these problems will directly lead to the cured fish is not fragrant, and even stinky, so how to marinate the preserved fish! One of the most critical points is whether the preserved fish is washed or marinated first, today I will share with you the correct way to marinate the fish, I hope you can have a happy New Year!

When marinating fish, wash or marinate first?

Generally, when marinating preserved fish, many people feel that there will be a lot of blood and impurities left on the fish, so they will choose to put the fish in clean water to clean it, so as to reduce the fishy smell of the fish, and the effect of marinating will be better.

In fact, preserved fish and bacon are the same principle, if the fish is put into clean water, the blood will be cleaned off, and the fragrance of the preserved fish is completely lifted by the blood of the fish, so the natural preserved fish is not fragrant after cleaning, and there will be a lot of bacteria in the clean water, when the fish is cleaned, these bacteria will stick to the fish, if the salt is not enough or the weather is bad, the surface of the preserved fish will stink, if it is not cleaned, the preserved fish is not only more fragrant, but also more conducive to preservation.

The home-cooked practice of preserved fish].

First of all, when buying fish, it is best to let the boss deal with it in advance, so that you can save a lot of time at home, and then clean the processed fish meat after returning home, such as residual fish scales, gills and black membrane on the abdomen, and then wipe some fish body with a dry towel, and then put the processed fish meat into a large basin, sprinkle an appropriate amount of salt and peppercorns on it, and then evenly smear it on all parts of the fish body with your hands.

Then according to the way of superimposing, the body of each fish is smeared with salt and pepper, and finally ended with salt and pepper, and then cover the basin with a layer of plastic bag, and then use stones to press it tightly, about 8 days of pickling, in the process of pickling, remember to remove the stone every other day, turn the fish inside, so that the fish can be marinated more flavorful, it is best to decide the salting time according to the temperature of each region.

Then take out the marinated fish, put it in the water, wash the pepper and blood water on the fish, and then put it in the sun for exposure, about 4 days or so, the moisture on the fish will be dried, put the fish meat in a ventilated place to preserve, when you want to eat, cut off a piece with a knife, put it in the pot for frying, fry it after it is golden brown, put it in the steamer and steam it for 5 minutes to eat, so that it is fragrant and tender, and the preserved fish that is also flavorful is made.

1.Cut the middle of the grass carp in half and divide it into two, wipe off the inside and outside water with a dry cloth and set aside 2Add pickled salt, dried peppercorns, bay leaves, and ingredients to the dry pot 3

Stir-fry over medium heat until fragrant, let cool and set aside4, first wipe the fried spices well in the fish 5Then touch the surface in turn, put it in a large basin and marinate for 3 days, turning it over every day in the middle to let the spices taste 6After marinating, the fish can be hung in a ventilated place to dry.

The time depends on the region and the preferred soft and hard. Wait for the preserved fish to dry and wash and cut into pieces, add other favorite ingredients, mix well, and then steam.

After the fresh is killed and washed, it is smeared on the fish with fried hot salt, peppercorns, and star anise, and the fish is in the belly of the fish, and after the salt is on for a week, it is hung up to dry, and the fish is dried and collected.

How to marinate preserved fish to make it delicious? Teach you a trick, don't worry about pickled fish for the New Year.

Flavored preserved fish.

Flavored preserved fish processing technology.

Processing process.

Raw fish Pretreatment (washing, descaling, cleaning, deheading) Rinsing Draining Salting Desalting Seasoning and salting Drying Inspection Cutting Weighing Packaging.

Processing method. Selection of raw materials.

The selection of grass carp, herring, bream, etc. as raw fish processing flavor preserved fish, the quality of the fish should meet the pollution-free standards, the fish body is required to be complete, disease-free, normal color, general grass carp, herring.

kg tail and above, bream.

kg tail above.

Pretreatment cleans the fish body, removes the scales, and then slaughters, grass and herring remove the head and tail to remove the internal organs, cut into pieces from the back, and then hit the flower knife in the thick part of the meat, and the bream removes the head gills and cuts the abdomen to remove the internal organs.

Rinsing: The slaughtered fish body is repeatedly cleaned with circulating water to remove dirty blood, fish scales and debris. After rinsing, the fish body should be fished out and put into a bamboo basket to drain the water for later use.

The salting adopts low-salt salting technology, with salt accounting for 4% 5% of the fish's body weight, using the salting method, a layer of salt is sprinkled on the bottom of the vessel, then a layer of salt is sprinkled on the bottom of the vessel, and then a layer of salt is sprinkled on the bottom of the container. After marinating until the marination, press with a stone in time to make the fish body fully immersed in the brine, and marinate for 5 to 6 days.

After desalting, the fish is washed in brine and then soaked in fresh water for 1 2 hours.

Season and marinate. Remove the desalinated fish and place it in the seasoning solution to soak for 2 3 hours and stir so that the seasoning liquid penetrates well and evenly. The seasoning liquid mainly uses natural spices (Sichuan pepper, star anise, cinnamon, ginger, lotus leaf, etc.) for compounding, adding an appropriate amount of salt, sugar, cooking wine, etc., which can not only make the product fragrant, but also have the best antiseptic effect.

Drying: Drain the juice of the seasoned fish body, use hot air to dry at low temperature, and the temperature of the fish body is not higher than 35 when drying

It is advisable to prevent the phenomenon of dry outside and wet inside, and moisture drying but not drying.

After the cut is dried, the preserved fish is generally cut into 3 4

Fish cubes that are cm square, bream can be cut whole.

After weighing, the packaged and cut preserved fish is vacuum-packed in a clean and transparent food-grade film plastic bag. Put the bagged preserved fish into the carton again, place it flat, and the carton is glued with sealing paper tape.

The finished product should be stored in a clean, dry, cool and ventilated place.