How to marinate stinky osmanthus fish, how to marinate stinky osmanthus fish

Ingredients: Mandarin fish.

4 minced onions, minced ginger, minced green onions, celery, bean curd and 2 bottles of salt. 5 grams of salt for a pound of fish.

The practice of the stinky mandarin fish pickling method.

Break the back of the fish, cut it, wash it, drain it, put it in a tray, sprinkle it with salt, and then press it with a tray for half an hour to set it.

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Prepare diced onions, diced green onions, diced ginger, celery segments, four fish (one and a half pounds) two bottles of bean curd, pour half of the water of the bean curd, and then pinch the bean curd and bean curd juice by hand, then pour the diced onion, ginger, green onions, celery segments, pour them together and mix them evenly, sprinkle the tray with a little good material, spread the fish on it, and then sprinkle the fish on top of the material, then seal the plastic wrap, press the fish with a tray for 24 hours, and then blow dry, or dry it for 12 hours, a piece of plastic wrap, and put it in the refrigerator for later use.

Step Method.

Slaughter and clean the fish, and cut it from the belly to the back (be careful not to cut the back).

How to make stinky osmanthus fish at home.

How to make stinky osmanthus fish at home.

Cut both sides of the fish obliquely with a flower knife (again, be careful not to cut off the body of the fish).

How to make stinky osmanthus fish at home.

How to make stinky osmanthus fish at home.

Move the fish from the cutting board to a slightly larger plate, open the lid of the stinky tofu bottle, and use clean chopsticks to pick out 5 or 6 pieces of stinky tofu and place them on the fish;

How to make stinky osmanthus fish at home.

How to make stinky osmanthus fish at home.

Put on disposable gloves on your right hand (or both hands) and evenly spread the stinky tofu all over the whole body of the fish (inside and outside, all the inside of the flower knife should be wiped in);

How to make stinky osmanthus fish at home.

How to make stinky osmanthus fish at home.

Prepare a slightly larger, thicker plastic food bag (not easy to be punctured by the fins), put the fish body together and put it in the food bag, squeeze the air in the bag by hand, and tie the mouth of the bag shut;

How to make stinky osmanthus fish at home.

Prepare a slightly larger crisper and put the cinnamon fish that has been placed in the food bag in the box and put it in the refrigerator to refrigerate; Refrigerate for 7 days before removal, cook until cooked.

After taking the homemade stinky cinnamon fish out of the refrigerator, rinse the remaining stinky tofu from the fish thoroughly with clean water, drain the water and set aside;

Shredded ginger, sliced garlic, chopped green onion, dried red pepper sliced, and a few peppercorns for later use;

Heat the oil in a pan, add the stinky osmanthus fish, and fry the fish on both sides until browned.

Add ginger, garlic, dried red pepper and Sichuan pepper to the pot, fry the fragrance, and then cook an appropriate amount of cooking wine and light soy sauce in turn.

Add an appropriate amount of water to the pot, cook the fish inside and outside until the soup is slightly dry, sprinkle with green onions, and then you can eat it out of the pot.

end precautions.

In addition to cinnamon fish, this method can also be used to marinate fish with less bones, such as sea bass and yellow croaker, to make stinky sea bass and stinky yellow croaker, which are also delicious. Choose fish with less spiny meat, which is convenient and enjoyable to eat.

Stinky tofu must choose Wang Zhihe stinky tofu, which is the taste of mellow stinky cinnamon fish.

When marinating stinky cinnamon fish, do not operate on the board and wear disposable gloves to avoid the smell of stinky tofu on the board and hands, which is difficult to clean.

If you don't have a fresh-keeping box for refrigerating stinky osmanthus fish at home, you can wrap the pickled stinky osmanthus fish in several layers of food bags, seal the mouth tightly and put it in the refrigerator to refrigerate, the purpose is not to make the refrigerator smell of stinky tofu.

When the stinky fish is roasted dry, because the salty taste of the marinated fish is enough, no more salt must be added, and the light soy sauce should be added in an appropriate amount, and the dark soy sauce can only be added a little or not at all.

If you don't like spicy food or those with a light taste, you can skip dried red pepper and Sichuan pepper.

The pickling method and method of stinky cinnamon fish, the pickling materials and techniques, this will be more delicious.

To marinate stinky osmanthus fish, you first need to prepare materials such as cinnamon fish, salt, stones, and plastic wrap, as shown in the figure below

Ingredients: cinnamon fish, salt, stones, plastic wrap.

Clean the fish as shown in the figure below.

Cut the back of the fish with a knife edge, as shown in the figure below.

Add salt to an empty bowl, as shown in the image below.

Apply salt to the surface of the fish, as shown in the figure below.

Put the salted fish in a bowl and put a few large stones on the fish, as shown in the picture below.

Cover with plastic wrap and marinate for a week, as shown in the picture below.

As shown in the figure below, the stinky osmanthus fish is marinated.

The pickling method and practice of stinky osmanthus fish will take you to understand in three minutes!

If you want to pickle stinky cinnamon, you have to let it spoil in the natural environment, add a little salt to stink quickly.

How to make stinky cinnamon fish:

1. Marinate the fresh mandarin fish in an environment of about 25 degrees Celsius at room temperature, and after six or seven days, the fish body will emit a smelly odor.

2. Then wash and chop a few oblique knife flowers on both sides, put them in the oil pan to fry them slightly after drying, until they are light yellow on both sides, pour them into a colander and drain the oil.

3. Leave a little oil in the original pot, after the meat slices and bamboo shoots are slightly stir-fried, put the fish in, add soy sauce, Shao wine, sugar, ginger and chicken broth, boil over a strong fire, and then turn to low heat for about 40 minutes, until the soup is almost dry, remove the green garlic section, dilute the thin thickener with wet starch, and pour cooked lard into the pot.

4. The fish meat seems to be smelly and fragrant, tender and delicious, with a special fermented fragrance.

The mandarin fish is slaughtered and washed, a few marks are drawn on both sides of the fish, a layer of salt is sprinkled on the fish, including the fish belly, not pickled salted fish, no more or no less layer of salt is good, and then put a little green onion, ginger, white wine, pepper, the fish will produce toxins in the process of pickling and stinking, pepper can inhibit the toxins, and then wrap the fish with gauze to isolate the flies to bite, and finally press the fish with a heavy object, give the fish to the pressure plate, marinate for three or four days and it will stink, take it out and wash it, and burn it like braised fish. There is also a method of soaking, prepare a pot, put water in the basin, put salt, green onions, ginger, liquor, peppercorns in the water and soak with the fish, this is the fish does not need to be wrapped in gauze, and it still has to be pressed with heavy objects. The pickling location can be both indoor and outdoor, and the smell is not easy to get rid of when you arrive indoors.

First, prepare the ingredients and follow the steps below:Main ingredient: 1 cinnamon fishAuxiliary Materials:

250g stinky tofu and appropriate amount of saltFirst, first clean the prepared cinnamon fish with internal organs.

Second, cut the flower knife on the outer body of the osmanthus fish to help the osmanthus fish more flavorful.

3. Prepare a large plate, put the cinnamon fish on the plate, then sprinkle the salt evenly and spread evenly.

4. Pour the stinky tofu into a small bowl in advance, stir and spread evenly on the fish.

5. After spreading evenly, wrap the fish tightly with plastic wrap and a plate, and put it in the refrigerator for 7 days.

6. After finishing, take out the cinnamon fish and clean it, and you can start cooking.

The pickling method of stinky cinnamon fish.

Ingredients: Guiyu, Wang Zhi and stinky tofu (appropriate amount each).

1. Slaughter the fish, wash it, and cut it from the belly to the back of the fish (be careful not to cut off the back of the fish, and be careful of the fish bones).

2. Then cut the flower knife obliquely on both sides of the osmanthus fish (again be careful not to cut off the fish body).

3. Then move the fish from the cutting board to a **, pick out five or six pieces of stinky tofu with clean chopsticks, and put them on the fish. Put on a disposable glove on your right hand and spread the stinky tofu evenly on the cinnamon fish (inside and outside, and the inside of the flower knife).

4. Take a large and thick plastic food bag (not easy to be punctured by the fins), put the fish body together and put it in the food bag, squeeze the air in the bag by hand, and tie the mouth of the bag.

5. Prepare a large preservation and put the fish in a container to refrigerate. Remove and cook within 7 days.

The pickling method and practice of stinky osmanthus fish will take you to understand in three minutes!

Yixiang authentic osmanthus fish, how to marinate? Then you can find a teacher who specializes in this to learn tuition!

If you really want to teach, don't skimp on the recipe! I don't know how to do it, but I know there's stinky powder in the recipe for pickled stinky fish!

1. 100 catties of osmanthus fish are slaughtered and cleaned, divided into two, and there is no need to rinse; 2000 grams of salt, 150 grams of spice powder (cloves, licorice, star anise, cumin, pepper, bay leaves), 1500 grams of minced garlic mix well into a mixture and set aside.

2. Put a layer of fish in a large wooden barrel, sprinkle a layer of mixture, wait for all the fish to be laid, cover the wooden barrel and seal it with a stone, and put it at a temperature of 25 -28 to marinate 5-6 angel fish body naturally stinks.

3. Wipe off the marinade on the fish and change it into pieces, put it into a fresh-keeping bag every 400 grams, and freeze it in the refrigerator.

4.The pickled fish should be whitish in color, if the flesh is yellow or green, it means that it is rotten and cannot be eaten.

Technical key: 1. The fish will be salted too much water after being dipped in water, which dilutes the umami of the fish, and the fish meat that has been dipped in raw water is easy to deteriorate during the fermentation process, so it cannot be rinsed before salting.

2. The garlic used in the pickling process must be freshly peeled garlic, and the spicy taste of freshly peeled garlic is stronger.

Stinky mandarin fish is salted with stinky tofu and the specific method is as follows:

Raw materials: cinnamon fish, salt, stinky tofu, knives, disposable gloves, basins, food bags, refrigerators.

1. Slaughter and clean the fish, and cut the fish from the belly to the back of the fish, be careful not to cut off the back of the fish, and be careful of the fish bones.

2. Cut the osmanthus fish obliquely on both sides with a flower knife, and pay attention not to cut off the fish body again.

3. Move the fish from the cutting board to a slightly larger plate, and use clean chopsticks to pick out 5 or 6 pieces of stinky tofu and place them on the fish. Wear a disposable glove on your right hand, and evenly smear the stinky tofu all over the whole body of the fish, both inside and outside, and all the inside of the flower knife.

4. Prepare a slightly larger and thicker plastic food bag (not easy to be punctured by the fins), put the fish body together and put it in the food bag, squeeze the air in the bag by hand, and tie the mouth of the bag.

5. Prepare a slightly larger crisper box, put the cinnamon fish that has been put into the food bag into the box, and put it in the refrigerator to refrigerate. Remove after 7 days.

Prepare materials: a piece of cinnamon fish, an appropriate amount of stinky tofu, a plastic food bag, and a crisper box.

1. Clean the osmanthus fish and cut it from the belly of the osmanthus fish to the back of the fish.

2. Cut the osmanthus fish obliquely on both sides with a flower knife, and do not cut off the fish body.

3. Move the fish from the cutting board to a slightly larger plate, pick out 5 or 6 pieces of stinky tofu with clean chopsticks and put them on the fish, and evenly spread the stinky tofu all over the body of the fish.

4. Prepare a plastic food bag, put the fish body together and put it in the food bag, squeeze the air in the bag by hand, and tie the mouth of the bag.

5. Put the cinnamon fish that has been put into the food bag into the crisper box and put it in the refrigerator for 7 days.

After the day, take out the homemade stinky osmanthus fish, rinse the remaining stinky tofu on the fish with clean water, and then cook.

The steps of the authentic pickling method of stinky osmanthus fish are as follows:

Ingredients: Guiyu.

Excipients: celery, coriander, green onions, carrots, onions, white wine, stinky tofu, salt.

1. Shou Xiantongyou first prepare one to two catties of osmanthus fish from the back, wash it with water, wash off the blood, drain the water and set aside.

2. Clean the celery, coriander, green onions, carrots and onions, and chop them all for later use.

3. Use a blender to crush the freshly chopped vegetables twice, noting that 10 grams of liquor need to be added to it.

4. After all the crushing is poured into the plate, two bottles of stinky tofu and one catty of salt are added, and stirred evenly, which is the amount of pickled 13 catties of fish.

5. Next, put the osmanthus fish in and soak it, make sure that every place of the osmanthus fish is soaked, then put the osmanthus fish into the basin, pour in the remaining sauce, cover the lid and marinate for eight hours.