The practice of salting fish, how long to marinate fish

Before cooking, the pickled fish must be soaked in water to remove salt; Remove the scales and slices of the desalted fish for later use; There are many practices of pickled fish dishes, this fisherman only.

Describe your common practices.

Condiments: red sea pepper segments, Sichuan pepper, old ginger slices, five-spice powder or brine, cooking wine, sugar; The amount of red sea pepper and Sichuan pepper should be enough (according to taste).

Excipients: appropriate amount of pickled radish slices, a small bowl of kimchi water; (You can't do without these).

Method: After the oil is warm, fry the red sea pepper, Sichuan pepper, old ginger slices and sugar until fragrant, then add the fish slices and stir-fry; Add pickled radish while stir-frying.

slices, kimchi water, cooking wine, five-spice powder; After frying, add water to the pot and submerge the fish, boil for 2 minutes on high heat, and turn to medium heat for 15 minutes

Then turn to low heat and slowly drain the water;

Characteristics: numb, spicy, fragrant, with a special taste (the fish has been fibrous after salting); It is suitable for cold food for drinking friends who like to drink a few sips of old white dry.

In the current world full of meat, we will introduce 2 traditional snacks; The ingredients of these two dishes are all crucian carp and grass carp that they like to eat;

Old beans] Add water to boil the old beans immediately after they are fried in the pot, and set aside after drying the water;

Condiments: garlic or red head garlic sprouts, ginger, etc.

Method: Garlic and ginger are stir-fried until fragrant, then add beans and then stir-fry;

Note: The red garlic sprouts should be added during the frying process; You can also add kimchi water during the frying process; You can also add vinegar before removing from the pot to taste, depending on the taste.

Features: Traditional appetizers; Existing upscale hotels also serve this appetizer before the main meal--- so it's a good way to get back to basics.

Stir-fry rattan stalks] Wash the rattan stalks and cut them into small pieces for later use; Different dishes can be made according to the matching accessories.

Excipients: pickled sea pepper grains + pickled cowpeas or Qinghai pepper + tender buns or red sea pepper segments + fried soybeans (commonly known as dog drill holes).

Method: Fry the rattan stalk and accessories.

Features: Very appetizing, traditional seasonal dishes with rice, especially in the hot summer, drink some mung bean porridge; It is also a good accompaniment to drinking cold beer;

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Wait for me to introduce our pickled fish Fangfa in Guangdong. Buy the fish back, wash it, put some garlic, ginger juice, sugar, salt, high liquor, of course, the amount to grasp well, marinate him for a night, the second day to take the hot water, the fish on the water scald, you can go to the dry, dry a night to take some soy sauce color, just follow him day, see I like a little fragrant words on the sun for a few more days, like soft, generally 3 days on it, good fragrance, very delicious, yesterday took a little to the barbecue, asked for a good very ah.

If you marinate the fish before cooking, you can marinate it for about half an hour.

The time required varies depending on the method, the time for marinating the stewed fish can be a little less, and the time for marinating the steamed fish is slightly longer, preferably an hour to two hours.

If you are specifically making cryptoreus pickled fish, eat it after a week.

Fish. Fishes are ectothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging through their tails and trunks, and feeding on their upper and lower jaws, and belong to the subphylum of vertebral zodes in the phylum Chordates, and generally divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%).

According to the statistics of the late Canadian scholar Nelson in 1994, there are 24,618 species of living fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly being discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than ten years, and there are about 32,100 named fish species in the world.

Fish are mainly divided into: tropical fish, temperate fish and cold ribbon fish.

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.

1. First of all, cut the fresh fish from the back of the spine, cut the bones of the back spine, and remove the internal organs and gills of the fish; Do not wash with water, but use a clean cloth to remove the blood and black lining of the fish, revealing the tender flesh.

2. Use fine salt or pepper salt that has been processed by yourself (put the pepper and fine salt in the pot and fry it), and smear it on the fish, evenly, and do not wipe it on the skin. After the whole body of the fish is salted, sprinkle it lightly on the salted fish meat with wine to maintain the mellow taste; Put it in a clay pot, porcelain jar pressed for a week.

3. 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 thin rope, pass through the eyes, hang it outdoors to cool and dry, try to dry it in the wind and not in the sun, so that the fish can be eaten sensitively; For large fish, the body of the fish is cut in half, all the internal organs are removed, salted for a day or two, and then air-dried.

Timber wheel trembling material: fresh fish.

Ingredients: Salt. Steps:

1. Put the gutted fish in a basin and never wash it.

2. Sprinkle with an appropriate amount of salt and start wiping.

3. After wiping one side, flip it over and continue to wipe the other side.

4. Evenly coat all the fish with salt and let it stand for two hours to allow the salt to soak into the fish.

5. After two hours, rinse the salt off the surface of the fish body with clean water.

6. Put it in a ventilated place under the sun to dry, and you can dry the water in a good weather for half a day.

7. It is enough to dry the surface until it is hard.

8. Put the dried pickled fish into a clean bag, tie the pocket and put it in the refrigerator, and eat it as you go. The marinated fish is done.

The first thing to do depends on what kind of fish is pickled, freshwater fish or marine fish. Let's not care what kind of fish he is.

1. Wash the fish, especially the black membrane in the belly should be completely removed;

2. Dry it slightly (too much water, which will affect the meat quality of the fish after pickling), sprinkle with salt, and marinate slightly more than the usual freshly made food. It is best to spray some two-pot head or cooking wine;

3. The day after marinating for a week, wrap the fish pieces in gauze and press them with heavy objects for 2-3 days (so that the pickled fish will taste petal-shaped and the taste is smooth and tender). The above is the most common way to pickle. Different places have different pickling methods.