How to make dried fish? How to make your own dried fish

Here's how to make dried fish:

1. Cuttering, there are three forms of dissection, abdominal dissection and ventral section, removing the internal organs and teeth in the fish.

2. Wash and wash blood stains and mucus. After washing, let the fish drain and soak for 3 to 5 hours in the prepared brine.

3. Salting, choose the amount of salt according to the amount of fish with different reopening losses, generally 18 to 24 kg of salt per 100 kg of fish.

4. When the fish is brine, wash the stains on the fish with brine, and then put it on the fish rack to dry.

Every time I go out to go fishing, many fishing friends have a very good harvest, some fishing friends also often burst protection, catch so many fish, some release, some send relatives and friends, in short, more fish must be eaten at one time. But anglers have a way, and if they can't eat it, they can make dried fish as a snack.

1. Ingredients: fresh wild fish, wash the appearance, remove the scales, break it from the back, take out the internal organs (be careful, do not wash with water after disemboweling, otherwise it will be rotten after a day), remove the head, and put it in a basin for later use.

2. Ingredients: salt (5%-10% according to the quality of the fish, depending on your taste), cooking wine, Sichuan pepper, ingredients, ginger, chili, honey (many people don't know to put honey, in fact, honey is not only a preservative, but also can ensure that the air-dried fish will not become dry firewood, and can make the air-dried fish have a unique flavor), soy sauce. Attention, the most important thing is here:

Highly liquor! 3. Production method: Put the big fish in a large basin after washing and scaling and disemboweling, put in salt, cooking wine, pepper, big ingredients, ginger, chili, honey, soy sauce and marinate for 6-10 hours, take out, separate the fish with disposable chopsticks, fix it, hook it at the fish mouth and hang it in the shade and ventilation, the key is here: spray liquor on the surface of the fish body (hey, there is this trick to drive away flies, and hide it for a long time without corruption) in the north for 1-2 days, and the south can be recovered after the fish body hardens and placed in the refrigerator.

When eating, it can be eaten according to the different tastes of various places, steamed, braised food, and the taste is wonderful.

Dried fish is an extremely common and nutritious food in our daily life, and many friends will go to the supermarket to buy some dried fish and prepare it at home for consumption. However, when some friends buy back dried fish, they find that they don't know how to make delicious dried fish, and the dried fish that is not processed is easy to deteriorate, damage or change the taste, resulting in the dried fish being inedible. So how should we solve this situation where we don't know how to make delicious dried fish?

So let me introduce you to the steps to make delicious dried fish.

Step 1:

First, soak the dried fish in clean water, and then remove and drain the dried fish after soaking until it becomes soft.

Step 2:

Stir-fry the white sesame seeds in a pan and mince the garlic. Take a small bowl, add a spoonful of paprika, honey, sugar, light soy sauce and sesame oil, and a small half spoon of salt and stir well to make a honey sauce.

Step 3:

Pour oil into the pot and stir the ginger first to bring out the fragrance. Then pour the soaked dried fish into the pan and fry it. Fry until the dried fish is crispy.

Step 4:

Remove the ginger slices from the inside and add the minced garlic and stir-fry well. Pour in the honey sauce you just mixed and stir-fry evenly, and finally sprinkle with fried white sesame seeds.

After reading my method, now have you learned how to make delicious dried fish? If you learn it, you can quickly share this method so that more people can know how to make delicious dried fish. While carrying out the above steps, we need to pay attention to the fact that a spoonful of bell pepper powder, honey, sugar, light soy sauce and sesame oil should be added to the honey juice and stirred well.

These are the steps to make delicious dried fish.

How to make your own dried fish:Ingredients: 40 grams of salt, 5 tilapia about 10 catties, appropriate amount of wine.

Steps: 1. Choose fresh tilapia.

2. After washing, add salt and wine to marinate for 2 hours, and then rinse the strings and dry them.

3. This is a change after a week of drying.

After the change of days, the humidity of the dried fish at this time is relatively good, and it can be eaten, and it will not be too hard.

Ingredients: 3 kg of grass carp, 30 grams of ginger juice, 30 grams of light soy sauce, 30 grams of salt, 15 grams of liquor, 10 grams of sugar.

1. Prepare all materials for Zhun and Sui.

2. Wash the black membrane of the grass carp maw.

3. Divide the fish into belly, bones, and meat (remove the head).

4. Cut the fish into 3 pieces (don't cut off the other end, please forgive me for taking pictures badly, you can see below).

5. The fish belly is staggered.

6. Cut it like this.

7. Cut all the fish (the whole fish bone is fine).

8. Put all the marinade in it, stir well, and marinate for 3 hours.

9. The marinated fish is hung with a rope, and the fish is cut into 3 pieces, and separated with a toothpick when drying.

10. Just wait for the sun, if the north wind is good, it can be dried in 3 days.

11. This is a fish bone that was dried before, don't look at it without meat, it tastes better than fish.

12. It's been a day in the sun.

13. It will dry after 3 days of drying, chop the dried fish into small pieces for a short time and put it in the freezer, which can be stored for several months.

The steps to make homemade dried fish are as follows:

Materials: 1Fish (choose fresh or frozen fish, thinly sliced fingerlings are preferred).

2.Salt. 3.Paper towels or towels.

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1.Remove the scales, remove the internal organs of the fish, and wash it with water.

2.Wipe the fish dry and wait until all the water is dry.

3.Cut the fish into thin slices, the thickness is recommended to be about 3 mm, the thinner the easier it is to dry, and then dry it again after cutting.

4.Sprinkle a layer of salt evenly on the surface of the fillet, then gently dry it with a paper towel or towel.

5.To hang the fillets, you can use a drying rack or a bamboo drying rack, or you can make your own small bamboo clips to sandwich the fillets between the bamboo sticks.

6.Hang the fillets in a well-ventilated, sunny place to dry, which takes about 2 to 3 days.

7.Once the fillets are completely dry, cut them with scissors to a size that fits the texture and are ready to eat or preserve.

2.Be sure to sprinkle salt evenly on the surface of the fillet to avoid partial drying.

3.The dried fillets can be stored in an airtight bag or refrigerated at a low temperature.