When the weather is bad when the fish is preserved, can the fish be grilled in the oven to prevent t

Homemade preserved fish. Ingredients.

2 grass carp (19 catties).

Seasoning. Boiling water (appropriate amount), salt (270 grams), Sichuan pepper powder (40 grams), Sichuan pepper (20 grams), high liquor (50 grams).

Kitchen. Wok, others.

1 Prepare the seasoning of the marinated fish, roast 40 grams of Sichuan peppercorns, roll them into powder with a rolling pin, and use a food processor to beat them into powder if there is a food processor;

2 The grass carp is cut from the back, the internal organs are removed, and the black membrane of the abdomen is washed to control the moisture and set aside;

3. If there is still moisture in the dried fish, wipe the water with a clean towel, and wipe the grass carp inside and outside with high liquor, so that the preserved fish is delicious and preservative;

4 Put the salt and peppercorns in a pot and stir-fry over low heat until fragrant;

5 Stir-fry Sichuan pepper and salt until slightly yellow, add Sichuan pepper powder;

6 Stir-fry until the pepper and salt are more fragrant, and let them cool;

7 Cool pepper and salt, evenly spread on the fish maw, fish head and other parts;

8. Touch the pepper and salt on the outside, cover the fish with a large bag, so as not to dry out the skin of the fish during the pickling process, put it in a cool place, and marinate for 6 to 7 days;

9 When the fish has been salted, much water has been salted in the basin;

10. Prepare boiling water and a towel, and wipe the salt water on the fish little by little with a towel, so that when drying, there will be no dripping of oil and water;

11. Wipe the dried salted fish, wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

1. Due to the generation of nitrite in the process of pickling food, it is necessary to master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears in 15 days, so the safe period is to eat bacon within 2 days and 20 days after marinating. The same goes for eating pickles and the like.

2.Once the surface of the fish is tightened, it can be taken indoors, do not dry for a long time, about 10 days, the skin is dried for too long, the moisture is lost too much, the taste of the fish is firewood, not delicious;

3.The preserved fish must be marinated for enough time, and the appearance must be air-dried, and the color of the finished fish is light brown;

4.After marinating the preserved fish, be sure to wipe the surface of the brine with a towel and boiling water, this step should not be omitted;

5.The dried preserved fish, according to the size you want, cut it into pieces with a knife, pack it in a fresh-keeping bag, store it in the refrigerator freezer, eat it as you go, and you can eat it until this time of the year. If it is in the north, after the skin is dried, it is packed in a bag, put in a container, and put it outside to freeze, and then transfer it to the refrigerator for freezing when the weather warms.

Yes, but it doesn't taste the same as air-dried preserved fish.

It is advisable not to let him air dry himself.

1. Wash the fish again, and then put it in the water for an hour! This can remove the peculiar smell (if there is still a peculiar smell, you should wash it again with ginger water and rice wine) 2, and blot the washed fish with a dry cloth (you must not have done this step when you did it last time), this is very important! Be sure to do 3, rub the fish vigorously with coarse salt again!

Be sure to make the salt seep into the fish! 4. Sprinkle a layer of salt on top of the salted fish! Once the yard is ready, press it with heavy items for a day!

5. At this time, you can take it out to dry or! If you have finished the above operations, or there is no effect, it is enough to prove that your fish is really deteriorating more seriously, or it is recommended to throw it away.

Hello, dear, the grilled fish is not fresh: because the method is not done right, The first step: scrape off the scales of the fresh grass round bridge fish bought on the market, and then use a knife to cut the fish belly, remove the fish viscera and the black membrane in the fish belly, and then tear off the gills, and then cut a few obliquely on the fish body to split the fish, only the position of the back of the fish can be connected together.

It's best to chop the minced ginger and chili peppers, as the grilled fish will be more flavorful. Step 3: Prepare a clean small bowl, add an appropriate amount of light soy sauce, dark soy sauce, soy sauce, edible salt and cooking wine to the small bowl, stir them evenly and pour them on top of the grass carp, rub the grass carp meat repeatedly with your hands, let the seasoning spread evenly and absorb the flavor, and then put it aside to marinate for about 30 minutes.

Remove from the pot, heat the pan with cold oil, add an appropriate amount of cooking oil to the pot, and then continue to add minced green onions, minced garlic and minced ginger to the pot, stir-fry until the fragrance is fragrant, put the grass carp in the pot and fry for about 3 minutes, wait until the grass carp is fried to the surface is golden and then put it on the barbecue grill. Step 5: Light a fire on the barbecue grill, wait until the fire is ready, brush a layer of cooking oil on the fish, fix it on a large shelf, and grill the grass carp repeatedly until the grass carp turns golden brown and has a strong fragrance, then sprinkle an appropriate amount of edible salt and green onions, ginger and garlic on the fish.

Step 6: Continue to apply a layer of sesame oil to the grass carp, then let the grass carp roast on the fire and leave it open for about 10 minutes, take the grass carp off the barbecue grill, and then sprinkle a layer of pepper powder, chili powder, aged vinegar and chopped onion on the grass carp according to your personal taste.

Summary. Grilled fish is not fresh, either because the fire is too big, or it has been grilled for too long, or the quality of the fish itself is not very good.

Grilled fish is not fresh, either because the fire is too big, or it has been grilled for too long, or the quality of the fish itself is not very good.

Grilled fish is so delicious! Take Blackfish, for example:

1. The black fish is cut half-high along the back, and the fish body is cut. Cut the ginger into shreds, sprinkle with salt, fresh spicy powder and cooking wine and marinate for 20 minutes. 2. Peel the lotus root and cut it into thin grinding slices, remove the seeds of the yellow pepper and cut it into pieces, remove the roots of enoki mushrooms, cut the konjac into strips, and shred the onion.

3. Brush the fish body with oil, put it in the oven at 200 degrees for 25 minutes, cut the sauerkraut into cubes, cut the pickled pepper into sections, pour olive oil into the pot, stir-fry the garlic to bring out the fragrance, add the pickled pepper, yellow pepper sauce, sauerkraut, water, vinegar and light soy sauce and stir-fry until cooked. 4. Pour in sesame oil. Put in the side dishes and spread them around, pour the soup on the grilled fish plate at 200 degrees for 5 minutes, bake until the skin is crispy, sprinkle with peanuts and sesame seeds and put coriander, and the grilled fish is ready.

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