How to eat the marinated air dried fish, and how to marinate the air dried fish

Specific method: 1. Cut the ginger and garlic into strips and spread it on the plate.

2. Take a piece of air-dried fish, wash it with cold water and put it on a plate.

3. Add rice wine and chili peppers.

4. Cook on fire for 8 minutes.

5. Remove the fish and throw away the moisture inside.

6. Spread the fresh ginger and garlic on the fish.

7. Boil a small amount of sesame oil in a pot.

Serve hot. On the body of the fish can.

To make air-dried fish, you need a fish head, salt, peppercorns, star anise, and cinnamon.

as well as fresh-keeping bags.

1. Remove the head of the grass carp, break it from the back, wash and dry it.

2. Put salt, pepper, star anise, and cinnamon together in the pot, stir-fry over low heat to make a fragrance, the salt is slightly yellow, and let it cool slightly when the heat is turned off.

3. Put the fried salt pepper star anise cinnamon on the fresh-keeping bag, fold the fresh-keeping bag, and roll it out with a rolling pin.

4. Spread the marinade evenly on the fish and marinate for 1 day, turning it up and down several times halfway.

5. Hang the pickled fish on the balcony, air dry until the surface is completely dry, slightly oily, pinch it and have a little rebound inside, it will be air-dried, and then it can be frozen in the refrigerator.

Air-dried fish can be made with thirteen spices.

and fine salt to pickle, this method not only saves the preparation of a variety of complex seasonings, but also tastes fragrant, the following are the specific steps of production:

Tools required: 1 grass carp, thirteen spices, fine salt.

1. First of all, prepare a large grass carp and ask the stall owner to clean the scales.

2. Put the gills of the grass carp.

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3. Insert the kitchen knife into the back of the fish and move it along the spinal bone towards the fish's head.

4. In this way, the grass carp is split in half from the back, and the abdomen is still connected.

5. Scrape the internal organs with a kitchen knife.

6. Put the grass carp in a foam box and sprinkle with a layer of fine salt.

7. Sprinkle with another layer of thirteen incense.

8. Turn the grass carp over again and sprinkle a layer of fine salt.

9. Sprinkle another layer of thirteen incense.

10. After sprinkling salt and thirteen spices, it is done, put it in a ventilated place and wait for 7 days, and the air-dried fish is ready.

Start with fresh fish. This is crucial, only air-dried fish made from fresh fish tastes great! Remove the scales, gills and internal organs of fresh fish, wash them, open them, add salt, cooking wine, green onions, ginger peppercorns, etc. to marinate the whole fish to taste, marinate for 12 hours and then hang to air dry.

The temperature is generally within 15 degrees, and the dry humidity is better within 40%.

Choose a season where there are no flies!! For example, spring, autumn and winter.

Detailed steps [2] ].

The first step is to pick fresh fish. The criteria for selecting fresh fish are: the fish body is intact, there is no broken belly, the fish meat is firm, and the fish body is elastic when pressed by hand.

The second step is processing. Wash the fish, cut the back knife along the long slices, remove the internal organs and gills, and rinse with seawater to control the moisture.

The third step is pickling. The salinity should be controlled within 2% when pickling, so as to keep it fresh and ensure low salinity, and ensure that the salt ingestion of the human body is not too high, which is a healthy food. The most unscientific is the salt-bursting salting method!

The main raw material of pickled fish is salt, and the auxiliary materials are cooking wine, green onions, ginger, peppercorns, etc.

The fourth step is "air drying". It is also called sweet sun. The tips for air-drying are:

Under well-ventilated conditions, avoid direct sunlight and quickly dry (shade dry) to quickly dehydrate the fish, the fish protein can be well preserved, and the protein is more enriched and concentrated, with almost no loss, and the fat of the fish will not be esterified, without losing the freshness of the fish and the taste of the fish. Air dry for 3-4 days and then freeze.

Seaside people have a knack for making air-dried fish: the whole pickling and washing process uses seawater, and it has to be "penetrated" in seawater. Advantages of doing this air-dried fish:

One is not to attract flies, and the other is to wash the sea fish with seawater, which tastes good. Of course, there are also people who like to spread some soy sauce to achieve the purpose of not attracting flies, but the taste is better than using seawater. In addition, when drying fish, the fish should be hung on the shady side, not let the sun shine directly, and the fish will have a special taste after drying.

First the fish should be thrown from the back, and then the seasoning salt and peppercorns are prepared. Pour the salt and peppercorns into the pan and stir-fry. As long as the amount of salt can be sprinkled all over the whole body of the fish, it is fine.

As long as the peppercorns are fried to bring out the fragrance, even if they are fried, after the seasoning is ready, you can sprinkle the peppercorns and salt evenly on the fish. The purpose of this is to draw out the water and oil from the fish. It is important to note that the inside and outside of the fish are sprinkled with salt and peppercorns.

A good air-dried fish is done. Hang the air-dried fish outside the window with an S hook, ten days later, you can eat it, the air-dried fish is ready, it must be a little salty, wash it with cold water or warm water, and you can do it.

First, cut the fish clean and remove all the internal organs, wipe the water on the surface of the fish with kitchen paper, and finally evenly spread the coarse salt on every part of the fish and let it dry.

Fresh fish is not only a way to store fish, but also can be steamed or made in soup. I bought a few fish a few years ago, made into air-dried fish, hung outside to dry, when I want to eat the next one to do, I can eat it until the next year is not bad, and it has a different flavor, the stew soup is pure white and extra-thick, so it is still delicious to do it yourself! Here's how

1. Fry the peppercorns and salt on the heat to bring out the fragrance, turn off the heat and let it cool;

2. Remove the scales and internal organs of the fish, clean them, and split the fish bones vertically;

3'Spread the fried salt and pepper evenly on the fish (on both sides) and marinate for two to four hours;

4. Hang it outside the balcony to air dry, it can be steamed or stewed in soup and eaten in a good air, or it can be stewed with meat, which is very fragrant.

Steps to make air-dried fish:

First of all, prepare the seasoning, salt and peppercorns. Pour the salt and peppercorns into the pan and stir-fry. The amount of salt and peppercorns can be adjusted according to the size of the fish.

The stir-fried salt and peppercorns can be sprinkled all over the whole body of the fish. As long as the peppercorns are fried to bring out the fragrance, they are considered fried.

Next, pour the sautéed salt and peppercorns onto a cutting board and crush them with a rolling pin. The purpose of crushing with a rolling pin is because both of these seasonings have relatively large particles and avoid uneven coating on the fish.

Once the seasoning is ready, the cleaned fish needs to be split lengthwise and into flakes like this. At this point, you can sprinkle peppercorns and salt evenly on the fish. The purpose of this is to draw out the water and oil from the fish.

It is important to note that the inside and outside of the fish are sprinkled with salt and peppercorns.

A good air-dried fish is done. Hang the dried fish out of the window with an S hook, and after 10 days, it is ready to eat.

Once the fish is ready, wash it in cool or lukewarm water. If you feel salty, you can soak it for a while.

Other methods: how to make beef delicious.

1. Ingredients: fresh wild fish, wash the appearance, remove the scales, break it from the back, and take out the internal organs (be careful!! Do not wash with water after disembowelment!! Otherwise, it will rot after a day), remove the head, and put it in a pot 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 (hehe, 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 unique flavor!) ), soy sauce.

Attention!! Here's the most important thing: high liquor!!

3. Production method:

Put the big fish in a large basin after washing and scaling, disemboweling and heading, put in salt, cooking wine, pepper, ingredients, ginger, chili, honey, soy sauce (the above ingredients are mastered by yourself depending on your likes and dislikes), marinate for 6-10 hours, take out, use disposable chopsticks to separate the fish, fix, hook and hang it at the mouth of the fish in the shade and ventilation, the key is coming: spray liquor on the surface of the fish body (there is this trick to drive away flies, and hide it for a long time without damage) in the north for 1-2 days, and the south can be recovered after the fish body hardens and placed in the refrigerator.

Kill the grass carp, wash the internal organs, wipe off the water, cut off the fish head, follow the fish bone slices under two large pieces of fish meat, smear the two sides of the fish fillet with salt and marinate for a day, pour out the pickled water, add clove star anise salt and pepper to fry and grind into powder, evenly spread on the fish fillet that has been marinated for a day, hang the finished air-dried fish in a cool and ventilated place, dry for about ten days, and it is ready. Eat air-dried fish and wash it in cool or lukewarm water.

The method of air-drying fish is very simple, after cleaning up the internal organs of the fish, apply a layer of salt to the surface and marinate for a day, and pour out the salted water. After stir-frying the spices of cloves, star anise, and peppercorns, you can apply them to the surface of the fish, and then hang the fish on the tuyere to dry.

First we take out the internal organs of the fish and clean them. Then rub salt on the fish and let it air dry on the outside.

Take the Jingmen air-dried fish practice as an example. Remove the scales from the white beak of the fish, cut the opening of the back along the backbone, remove the gills and wash and dry. 1 kg of fish with 12 grams of salt, spread the salt evenly on the fish, marinate for 2 hours, and turn it at intervals of 1 hour.

After marinating, you can put it in a dustpan or hang it up to dry, and you can dry it for 2 days.

Remove the internal organs of the mackerel, cut it from the back, add rice wine, barbecue sauce, sesame oil, soy sauce, sugar, white pepper, sesame oil, and marinate for 8 hours. Hang the marinated mackerel in the shade for 48 hours to allow the surface to dry.

First of all, clean the internal organs of the small fish and clean them, then arrange them one by one, sprinkle salt on both sides of the fish, dry them in a ventilated place, and steam them in a pot after drying!

The fish is first washed, salted directly with salt for 2 to 3 days, and then dried in the sun until it is done.

Here's how to prepare the marinated air-dried fish:Tools and materials: steamer, cutting board, kitchen knife, water, basin, colander, plate, dried fish, cooking oil, chili, ginger, garlic cloves, tempeh.

1. First clean the air-dried pickled fish, then cut it into small pieces and soak it in water for 10 minutes.

2. Blanch in a pot to remove the salty taste, and then remove the moisture.

3. Put oil in a wok and fry the fish pieces until golden brown on both sides.

4. Put the air-dried fish pieces on a plate, then add chili, ginger, garlic cloves, and tempeh.

5. After the water boils, put the fish pieces into the steamer, steam for 20 minutes on high heat and serve.

Spicy air-dried fish.

1 dried fish.

Lard 1 tablespoon.

Slices of green onion, ginger and garlic.

2 scoops vinegar. Cooking wine petals.

2 tablespoons of spicy soy sauce.

2 tablespoons of teriyaki soy sauce.

Chilli sauce with dried chili peppers.

Preparation of salted and spicy air-dried fish.

Air-dried fish, wash and soak for about two hours.

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Put the soaked fish in it, stir-fry for a few minutes, put soy sauce, chili sauce (I fried it myself) You can also put some soybean paste.

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After putting all the ingredients in, stir-fry evenly, add water, bring to a boil over high heat, and simmer over medium-low heat for <>

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Simmer until the soup is basically not turned on high heat, let the soup dry and there is basically no water, and you can <>

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Out of the pot and put on the plate, the color and flavor are complete, the soft essence is crispy, and I thank my master for teaching me another big dish