The pickled fish is a little smelly, is it okay to put some star anise, Sichuan pepper, ginger, and

In this case, do you want to see if the fish stinks or is it broken? Can't you eat it anymore? Don't put star anise pepper ginger salted water soaking, try not to eat again.

If this fish already stinks. I can't eat it anymore. It is not possible to do it in the above way. Because eating this fish has a great impact on your health.

As the proverb goes, if it is a little too much, it may have spoiled, so try not to eat it or process it again, as there is a risk of food poisoning.

If the pickled fish becomes smelly, it is not recommended to eat it if you put some of these seasonings, because it has already deteriorated, and it is not good for your health if you eat it.

Hello, the pickled fish is a little smelly, put star anise pepper, ginger salt, blister, and then put cooking wine or white wine, so as to remove the smell of fish more effectively.

Pickled fish has a foul smell, mainly when you marinate the fish is not drained of water, the salt is less caused, it is recommended that you pick up the fish, wash it again with water, drain the water and then marinate for about a week, when the sun is clear, take it out to dry.

The pickled fish is a little stinky, isn't it the fish you said? I know that there is a kind of fish in Nanjing, called Guiyu marinated and then called stinky Guiyu stewed, the taste is very good, but there is a little smelly taste, but it is very delicious, or a famous dish? If that's the case, I think you can eat it, and it's also a pot of food to stew with some star anise, pepper, salt, and ginger water!

The pickled fish is a little smelly, and then put some star anise pepper ginger and salt water to soak, and you can't eat it anymore. Because the fish with cigarette butts has gone bad, eating it is not good for the body.

If you put too much pickled fish and liquor, you can dry it more to get rid of the smell of wine.

Pickling method: 1. Cut the fish from head to tail on the dorsal fin, clean up the black membrane in the fish belly (remember, I forgot to clean it here, and it was cleaned later), and then apply white wine or cooking wine after the water is cool and dry (you can also wipe it with a cloth).

2. After one hour, evenly smear the fried pepper and salt (10-15 grams per catty of fish) on the inside and outside of the fish body with a small rib brush or hands;

3. Place the smeared fish in a container and marinate for 3-5 days (3 days when the temperature is high);

4. The pickled fish is firmly channeled with a rope or iron hook, hung in a ventilated yang place and blown for 3 days, and then changed to a ventilated shade to make it semi-dry, and after half a month, you can wash the floating dust and peppercorns on the fish body with warm and hot water, cut it into pieces or cut into strips and sprinkle with green onions and ginger shreds, and steam it for 30 minutes before eating.

Introduction to Pickled Fish:

Pickled fish is a Guizhou Province in the southeast of Guizhou Province, Miao and Dong Autonomous Prefecture.

It is a locally recognized delicacy that contains amino acids that cannot be synthesized artificially.

and a variety of vitamins, etc., which have the functions of strengthening the stomach and aiding digestion. Pickled fish that has been marinated for more than 10 years can also cure enteritis.

To stop diarrhea, especially after illness or postpartum loss of appetite, eating pickled fish can enhance appetite and lift the spirit.

I've been marinating the sashimi pieces with peppercorns, ginger, pepper and salt for three hours.

Hello, you can make sauerkraut fish 1The grass carp fish meat is separated from the fish bones, and the fish meat is sliced into fish fillets. 2.

Add ginger, green onion, cooking wine, a little salt, and a little pepper to the fish fillet, marinate for 15 minutes, and then add starch and starch. 3.Ginger, finger garlic, wild pepper finely chopped, sauerkraut sliced, pickled ginger sliced, pickled red pepper cut into knots for later use.

4.Put oil in a pot and heat it, add the prepared wild pepper, ginger and garlic, sauerkraut, pickled ginger, pickled red pepper and stir-fry until fragrant, then add water. 5.

After boiling, reduce the heat to reduce the fillet, and the fish fillet will be cooked in about 1 minute. 6.After the dish is loaded, you can put a little chopped millet spicy and drizzle with hot oil.

Pickled fish is one of the more common ways to prepare fish, which can make the fish more qualified and can be stored for a long time. Therefore, it is one that is more respected in many places. So, what seasoning to put in pickled fish? What seasoning to put in pickled fish to remove the fish?

What seasoning to put in the marinated fish.

1. Sweet and sour: 100 kg of fresh fish; granular salt 15 kg; liquor (35, 45 degrees) 3 5 kg; 3 kg of dried chili flakes (12 kg of fresh ones); 10 kg of sweet lees; 20 kg of sticky rice; 1 kg of peppercorn powder; ginger 5 kg; 5 kg of red yeast rice; kilograms of cumin powder; kilograms of herb powder; 3 kg of garlic (finely chopped); Kilograms of nitrate.

2. Sour and spicy: 100 kg of fresh fish; salt 15 kg; 4 kg of dried chili flakes; glutinous rice 25 kg; kilograms of peppercorns; ginger 6 kg; 5 kg of red yeast rice; kilograms of cumin; kilograms of herb powder; garlic 3 kg; kilograms of orange peel; Kilograms of nitrate.

What to put in the pickled fish to remove the fish.

Use ginger to remove the fish: Ginger itself is to remove the fish, not only the fish, but also the fish. Moreover, ginger can remove evil poisons, and putting some ginger in the fish can remove some of the toxins in the fish, making it safer to eat; Spices:

Sichuan peppercorns, spices, etc., as well as pepper, can remove fish.

How to marinate the fish tenderly.

1. After buying the fish, wash it with cold water, cut it from the back of the fish, and then wipe the water with a clean rag to dry the blood.

2. Then**, put the pepper and salt in the pot together, stir-fry for about 3 minutes, and then scoop it up, and after it cools, smear it little by little on the fish meat (the inside of the fish belly, do not smear it on the fish skin, and it is best to be even), after finishing, on the salted fish, smear some sorghum wine, so that it can maintain a certain umami.

3. Then, find a jar, put the fish in it and cover it with a piece of white paper, and press it with a weight. This will squeeze some of the water out of the fish and keep it like this for about a week.

4. Finally, take out the fish, spread the salted fish meat with a bamboo skewer, and then pass it from the fish's eye with a beef tendon rope, and put it on the balcony to dry, it is best not to see the sun, but let it air dry naturally.

5. After that, you can taste it, when eating, clean it first, and then add green onion and ginger to steam it, which is very delicious.