How to make the dried pickled fish delicious, how to make the salted and dried fish delicious

A new way to eat dried preserved fish, add 5 chili peppers, do not steam, do not fry or stew rice, and it will be swept away as soon as it is served.

Before we start making it, we need to prepare the following ingredients: 1 preserved fish, 5 green peppers, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 5 cloves of garlic, and 1 piece of ginger.

Step 1: Because the dried preserved fish is very hard, you need to soak it in warm water for 30 minutes in advance, wash it twice after soaking to wash off some of the salty taste of the preserved fish, and then put it on the cutting board to chop the preserved fish into small pieces and put it on a plate for later use!

Step 2: After cleaning the green peppers, do not remove the seeds, cut them directly with an oblique knife, put them on a plate for later use, then slice the ginger first, then cut it into shreds, then peel the garlic, cut it into slices, and put it on a plate for later use, so that all our ingredients are processed, and then we will officially start cooking.

Step 4: After the preserved fish is fried until the surface is browned, add 2 tablespoons of oyster sauce, add 2 tablespoons of light soy sauce, because the preserved fish has a salty taste, so there is no need to add salt, stir-fry evenly so that the preserved fish is coated with the color of soy sauce, then put in 1 bowl of water, cover the pot, simmer for 3 minutes on high heat, and cook the preserved fish until soft.

Step 4: After the preserved fish is soft, there is not much soup left in the pot, add the chopped green peppers, and then stir-fry over high heat to collect the juice, and wait until the soup is basically dry, and the green peppers can be put out of the pot and served on the plate.

1 small handful of parsley, 1 bell pepper, moderate salt, add pepper powder and chopped pepper (the amount is adjusted according to personal taste) and mix well; Handle the clean fish to control the moisture, apply the seasoning evenly to the body of the fish, and also apply it to the belly of the fish; Stuff the chopped ginger into the belly of the fish, pass the cotton rope through the lips of the fish, and hang the fish in a cool and ventilated place for 3-4 hours for later use. Accessories.

1 small handful of parsley, 1 bell pepper.

Seasoning. Salad oil, salt, balsamic vinegar, green onion, light soy sauce, ginger, peppercorns, peppercorns, umami juice, chili oil, sugar, water.

Method. 1.Clean the slaughtered fresh bream: remove the gills of the fish, rinse the inside and outside of the fish, especially the black membrane in the belly of the fish, and be sure to scrape it clean.

2.Divide the ginger into two, one part is chopped into ginger for later use, and the other is cut into shredded ginger for later use; remove the stems and seeds of the red bell pepper and cut into strips and filaments for later use; Wash the parsley and beat the old leaves and cut them obliquely for later use; Wash the green onions, divide the green onions into white and green onion leaves, and cut them diagonally into sections for later use.

3.Take 1 small bowl, add about 3 teaspoons of salt, add pepper powder and crushed pepper (the amount is adjusted according to personal taste) and mix well; Handle the clean fish to control the moisture, apply the seasoning evenly to the body of the fish, and also apply it to the belly of the fish; Stuff the chopped ginger into the belly of the fish, pass the cotton rope through the lips of the fish, and hang the fish in a cool and ventilated place for 3-4 hours for later use.

4.Take back the fish after the "over-pickling", use kitchen paper to rub off the pepper and pepper powder that remains slightly clumped on the fish body (this kind of seasoning will be bitter when heated with high oil), fill the pot with oil and heat it, and fry the fish in the pan until it is golden and crispy on both sides. If you want to be "lazy", at this point, the pickled fish can be eaten directly on the table.

5.Leave the bottom oil in the pot, put the ginger shreds and green onion into the pot and stir fragrant, add the red bell pepper and parsley in turn and stir-fry, add light soy sauce, umami juice, spicy oil, sugar, and 1 bowl of water (or stock) to the pot, stir well with a spatula, put the salted fish into the pot, after boiling over high heat, sprinkle the green onion leaves on the fish, turn to low heat and cover and simmer for a few minutes to make the fish juice and flavorful; Put the fish out of the pot and put it on a plate, turn to high heat to collect the thick juice, add a few drops of balsamic vinegar and stir well, and pour the thick juice over the fish.

Dried Fish Drying Method:

1. Cutting. There are three types of dissection: dorsal section, ventral section, and ventral section. It depends on the size of the fish you choose. Remember to remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the spine.

2. Washing. When washing, special attention should be paid to the need to wash the blood stains and mucus before the blood clots. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first.

3. Salting. The amount of salt is selected according to the different weights of fish, generally 18 to 24 kg of salt per 100 kg of fish. In addition, the amount is also different according to the season, less in winter and spring, and more in summer and autumn. When marinating, apply salt evenly to the fish, so that the taste is the same.

4. Sun-drying. When the fish comes out of the brine, wash the stains on the fish with brine, and then put it on the fish rack, remember that the scales should be upward, and after drying for 1 2 hours, dry the fish meat upwards. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

How to eat pickled and dried fish:

1. Cut the dried fish, soak it in cold water for 10 minutes to remove the salt, heat the pan with cold oil, pour in the candle fish and fry it until both sides are yellow.

2. Pour a small bowl of cold water after frying yellow, do not roll it, otherwise there will be a fishy smell, add cold water and put the chopped pepper and garlic into the same do not move the fish, cover the lid and cook over low heat until the water is dry.

3. After the water is dry, you can roll the fish, pour the light soy sauce, monosodium glutamate, and green onion into the stir-fry twice.

【Precautions for cured fish】:

1. When marinating preserved fish, be sure to press heavy objects, because the fish meat is relatively thick, and pressing heavy objects can make the saltiness and fragrance of salt and pepper better enter the fish.

2. After the preserved fish is marinated, it must be exposed to the sun when drying it in the first 2 days, because if there is no sun, it will also cause the preserved fish to stink. If there is no sun, the cured fish can continue to be marinated for 2-3 days, and the longest can not exceed 5 days. For more than 5 days, it is recommended that you use a heater to dry the preserved fish for 6 hours.

The answer is to first clean the pickle barrel: we first soak the new barrel in the river water for a few days, then soak it in plant ash for two hours, then wash it with water, and then wipe it with leeks or radishes, which can remove the smell well, and then dry it for later use.

Soak salt: Put the fish into another basin, evenly spread it on the body of the fish with fine salt, then spread it flat in the basin, and finally sprinkle a layer of covered salt and pepper, and cover the mouth of the basin with gauze, which can prevent the flies from laying eggs and deteriorating. After we marinate for another 16 to 52 hours, we just wait until the fish is hardened and ready to be filled.

Then it's time to make liqueur.

Barreling: Spread the pickled grains into the marinade barrel 2 cm, and then the pickled raw fish is scooped up, spread on the inner grains, and then put the pickled grains centimeters on the fish, so that the fish grains can be spread alternately, we flatten and pressed it by hand when we put a layer until it is finished, and then it is pressed on the pressing plate, and then pressed on the pebbles.

The one here in Guangdong is steamed and pickled fish.

Extended Materials. Cleaning the pickle barrel: the new barrel should be soaked in river water for two days, absolutely not leaking, soaked in grass ash water for 2 hours, then washed with water, and then wiped with leeks or radishes to remove the smell of wood, dry and set aside.

2. Fish selection: The fish will be fished, the trash fish will be removed, and more than 250 grams of green carp (red carp is easy to acid) will be selected, and then put into the basket and put into the river for a day of temporary rearing, so that the fish can be washed with clean water, and the feces and the sediment in the gills will be discharged. Wait for two days to break the back of the fish, break into two halves connected to the abdomen, discard the gills and internal organs, then wash the blood stains with water, gently shake off the water, spread the fish flat and put it in the basin for 1 hour, drain the water.

3. Soak salt: put the fish into another basin, evenly rub the fish body with fine salt (fish salt ratio 10), and then spread it layer by layer in the basin, sprinkle a layer of cover salt on the top, and put gauze on the basin mask to prevent flies from spawning and deteriorating. After 16-52 hours of salting, the fish is hardened and ready to be barreled.

4. Making sweet wine: In the process of salting the fish body, sweet wine is made at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if it is not pickled and sweet, you can add sweet wine).

5. Preparation of pickled grains: with glutinous rice as the main raw material, glutinous rice is steamed, spread, sprinkled with a little soil nitrate water (or plant ash leaching water), red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt (about 1 10 of the total salt), all stirred and mixed evenly into pickled grains.

6. Barreling: Spread the pickled grains into the marinade barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains centimeters on the fish, so that the fish lees are alternately laid, and when laying a layer, it should be flattened and pressed by hand until it is finished, and the barrel mouth is left with 20 cm, and then the brine of the original pickled fish is sprinkled, and then the pressure plate is pressed, and then the pebbles are pressed (first press on 1 2 weight, and then press all on after 2 days).

Dried preserved fish is a very common special food in our daily diet, and dried preserved fish not only has a rich and colorful taste, can carry out steaming and frying cooking, the taste is very good, and the dried preserved fish can also carry out fire oil explosion The taste will be better, and the method is also very simple and convenient, you can also carry out stewing, the taste is delicious, and it is loved by everyone.

How to make dried preserved fish in space.

How do you make dried preserved fish delicious?

1. Put the preserved fish in the water and soak it for a period of time, and when the fish is soft, control the drying.

2. Prepare green onions, garlic, and peppers.

3. Pour in the oil, pour in the green onion and garlic after the oil is cooked, stir-fry the pot until fragrant, and then scoop it up.

4. Add some oil, put the fish in, fry until orange, pour in the fried onion and garlic, pour a few drops of water, and remove from the pot after the water boils.

Note: Since the wax fish has already been salted during the preparation process, it is not necessary to add too much salt during the whole cooking process.

How to make dried preserved fish in space.

The second way:

Put the green onion and garlic fish into a wok, pour in the appropriate salt, oil, and steam for 10 minutes.

The general eating method is steamed preserved fish, fried sausage, and fried sausage. After that, I put this kind of preserved food together and ate it with green peppers, and it tasted so good.

Braised preserved fish. Here's how to do it:

Soak 400 grams of preserved fish in small water and soak it until soft, then clean and cut it into small pieces of one inch thick, and clean and cut a small amount of salted meat and sausage into slices. After the pot is heated, pour in appropriate vegetable oil, add finely chopped dried green peppers, ginger slices, garlic, then pour in the preserved fish and fry until both sides turn yellow, then add salted meat slices and sausage slices to the pot until the color fades, add rice wine, aged vinegar, soy sauce, white sugar and stir-fry above all colors, put a small amount of water, cover and simmer until cooked, and then add white pepper, chicken essence, and green onions to put on the plate.

Raw materials: preserved fish (sliced and soaked softly, scaled, cleaned), dried chili, dried water tempeh, ginger, rice wine, cold water.

Method 1: Chop the tempeh; Dried chili peppers broken into sections; Ginger cut into strips.

2. Put oil in the frying pan, and fry the small fish on both sides.

3. Cook in rice wine, add ginger slices, Chaotian pepper, and tempeh and stir-fry for a while.

4. Add half a bowl of cold water, turn to a simmer after the fire boils.

5. Stuff until the water is dry. If the fried fish is dry and hard without soaking beforehand, it can be boiled in the previous step and put into a basin and embedded in the pressure cooker for 20 minutes.

How to make dried preserved fish in space.

Raw materials: preserved fish, cold salted water, camellia oil, vegetable oil, chili, light soy sauce, monosodium glutamate, green garlic paste.

Method 1, because it is pickled and then smoked, so in the case of eating, it must be cut into a lump and soaked in cold salt water for an hour, so that it is not easy to be salty, and then boiled in boiling water, you can basically eat with peace of mind (originally made by relatives and friends in the village, and did not put these carcinogens such as nitrate and melanin).

2. Boil camellia oil to stir-fry the preserved fish, and steam it for five minutes;

3. In addition, stir-fry the shredded chili peppers in the vegetable oil, pour in the steamed fish, turn over a few times, spray the braised soy sauce (the color is good-looking), sprinkle with monosodium glutamate, leek moss leaves, and it is OK to get out of the pot.

1. If you want to marinate the fish lightly, you can do it overnight. If you want to be salty, you have to take two or three days.

2. I use flat fish, about one and a half catties. Pickles of this size are more affordable, and when you eat them, one piece is fine. (It's a pity I have two for the cat).

3. In addition, there are grass carp, which is generally the bigger the better.

4. Be sure to check the weather forecast when drying, and then pickle it, otherwise it will be enough to choke.

5. When drying, there is more space between the fish and the fish, so that it is easy to dry.

Ingredients: 20 kg of fish, 6 taels of salt, a little pepper Ingredients: 20 kg of fish, steps: 1Wash the fish.

2.Salt and peppercorns and stir-fry until fragrant.

3.I didn't use my hands to wipe it on the fish, it was hot. I use a small spoon.

4.Then marinate overnight and then dry outside. Generally, it takes about 10 days to dry, which also depends on the size of the fish. If the fish is salty, you can store it at room temperature, and if the fish is not too salty, you should put it in the refrigerator!

First of all, there are many kinds of fish marinated in salt, including freshwater fish or marine fish, and their taste is also different.

Let's choose a dish that we often eat by the seaside farmed yellow croaker and barbecue to share with you.

Ingredients: about 1 kg of dried yellow croaker, 100 grams of pork belly, green onions, ginger and garlic, red pepper, 2 grams of hoisin sauce, 5 grams of sugar, 3 grams of chicken essence, 2 grams of balsamic vinegar, and an appropriate amount of dark soy sauce.

Let's take a look at my steps:

1: Soak the dried yellow croaker in water for about 10 to 12 hours, remove the salt, then cut it into pieces with a knife and set aside.

2: Cut the pork belly into cubes of about 1 cm.

3) Finely chop the green onion, ginger and garlic, and dice the red pepper.

4) Heat the pot, add a little salad oil, add garlic, ginger and red pepper grains to stir-fry until fragrant, add the chopped pork belly, stir-fry until the meat is oily, then pour in the fish pieces and stir-fry until even.

5: Pour in cooking wine to remove the smell, then add the dark soy sauce to adjust the color, then add the hoisin sauce, add about 200 grams of water, add 5 grams of sugar, cover the pot and simmer for 20 minutes.

6: Add balsamic vinegar and chicken essence to collect the soup, remove from the pot and put on a plate, sprinkle with chopped green onions.

A mouthful, delicious dried yellow croaker barbecue is ready.