How to marinate jar fish, the practice of pickling jar fish in rural areas

1. Prepare fresh grass carp and chicken, how much according to personal needs, remove the fish head and tail (chicken head, chicken feet), chop it in half, and then evenly smear a layer of salt on both sides inside and out, and marinate (fish marinated for three days, chicken marinated for seven days) Note: Put it in a cool place, the temperature can not be high!

After marinating, hang in a ventilated place to blow dry. If you have air-dried ones at home, you can skip this step.

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2. Chop the fish and chicken into small pieces for later use.

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3. Prepare a high degree of liquor, the brand is arbitrary, and the more mellow the liquor, the better it tastes.

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Fourth, prepare red yeast rice powder, ** is sold, many vegetable markets sell seasonings, red yeast rice let the boss help to make powder.

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5. Mix the wine and red yeast powder together and stir well.

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6. Soak every small piece of fish in the bath, and be sure to take up the red yeast wine juice on each side!

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7. Put it in a jar or sealed bottle.

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8. It is best to wrap the lid of this kind of jar in tin foil to prevent water from entering, and decorate the outside with water to seal and store it for a month (a month, a month, important things are said three times).

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9. This kind of sealed bottle is placed in a cool place (sealed for one month).

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The practice of slicing fish with sauerkraut slices in Laotan, the fish fillets can be flushed with water to make it not crumble after pickling! Flushing the fish fillet can make the fillet whiter and not crumble after salting; Wet starch is to mix starch with water 1:ratio to become wet starch; Remember to follow the order of pickling steps, what to put first, then what to put and what to put last.

in order to ensure that the fish fillet is not fragile; Marinate the fillet by squeezing the water slightly and then clockwise in one direction.

Just scratch it; When the fish fillet is put into the pot, do not stir, put down the fish fillet and wait for it to roll up slightly; with rapeseed oil.

The effect is very large, and the umami and soup color are different. The soup has an attractive golden color.

The practice of Laotan sauerkraut sliced fish: 1. Slaughter and debone the live grass carp.

2. Beat out the fish fillet (the fish fillet is slightly longer) and rinse for more than 10 minutes (the fish fillet is whiter).

3. After rinsing, squeeze some water out slightly, add salt and chicken essence.

MSG will be grabbed, then add egg whites.

Grasp the wet starch and marinate for a while, then set aside.

4. Prepare sauerkraut, ginger slices (fish sauerkraut is generally sold in supermarkets), heat the pan with rapeseed oil (the soup boiled in rapeseed oil is yellow), put in ginger slices and stir-fry, then put in the fish head and fish bones, fry until golden, and stir-fry in sauerkraut.

5. Then add water to marinate the fish.

You can add salt, chicken essence, white vinegar, seasoning and bring to a boil for two minutes to cook.

6. Take out the fish head and fish bones and put them in the dish, leave the bottom soup and put the fish fillets into the boil until the fish meat is slightly rolled up, and then put the fish fillets well, then put a little peppercorns, green onions on the fish fillets, heat the oil in the pan, and heat the oil to 6 into heat. After pouring hot oil on the peppercorns and green onions, the feeling of sizzling came out suddenly.

As the name suggests, the rural pickled coarse jar fish is a fish marinated in a jar, and it can be easily done by only preparing the fish and the jar.

Here's how:

1. Chop a fresh male fish into pieces, marinate it with an appropriate amount of salt, and simmer it dry, according to personal preference;

2. Mix the fish with salt, cooking wine, ginger, Sichuan pepper, five-spice powder, ground chili pepper, light soy sauce, and I added a little sugar.

Wipe well. Marinate for 12 to 24 hours.

Remove and hang in a cool, ventilated place to blow dry.

If you buy a fish tail, you can first chop the fish tail into small pieces, add seasonings and marinate for 12 to 24 hours, then blow dry.

3. Prepare a large jar for fish or you can use a kimchi jar.

In addition, prepare enough chopped peppers, and after the fish is dry, spread a layer of red peppers and then a layer of fish.

A layer of chili pepper and a layer of fish.

Cover with plastic film and close the lid.

Put it in the refrigerator for 7-15 days and you can eat it.

Ingredients: 1 egg white, 500 grams of grass carp fillet.

Seasoning: 5 grams of starch, 8 ml of oil, appropriate amount of shredded ginger, appropriate amount of green onion, 500 grams of sauerkraut, 3 grams of chicken broth powder, 5 grams of dark soy sauce, 1 gram of pepper.

Steps: 1. Prepare an egg white, add starch and egg white to the fish fillet and stir evenly for marinating.

2. Heat the oil, add 500g of shredded ginger, garlic and sauerkraut, and stir-fry over high heat.

3. Boil water, add fried sauerkraut, 3g of glued chicken powder, 5g of dark soy sauce, 1g of pepper, and put in the marinated fish fillet.

4. Cook over medium-low heat for 6 minutes, add an appropriate amount of chili, pepper and green onions, and bring an appropriate amount of hot oil.

5. Remove from the pot and serve.

Ingredients: caviar, eggs.

Excipients: cooking wine, salt, millet pepper, sugar.

Steps: 1. Remove the film on the outer layer of the caviar, add salt and cooking wine, mix well, and marinate for 10 minutes;

2. Beat the eggs, add cooking wine and water, mix well, slide and fry in the oil pan until the egg liquid is solidified, and then put it out for later use;

3. Pour out all the water marinated in the caviar, add an appropriate amount of oil to the wok, heat it over low heat until it is hot, put in the roe, keep the low heat and fry slowly until the roe becomes bright and granular;

4. Pour in the previously scrambled eggs and millet peppers, add salt and sugar and mix well.

1. 1 grass carp, 1 chicken, appropriate amount of salt, 3 slices of ginger, appropriate amount of high liquor, 5-10 grams of red yeast powder, 1 handful of black bean sauce, 2 chili peppers, appropriate amount of oil.

2. Prepare fresh grass carp and chicken, how much according to personal needs, remove the fish head and tail, chicken head, chicken feet, chop in half, and then evenly smear a layer of salt on both sides inside and outside, and marinate.

3. After marinating, hang it in a ventilated place to dry. If you have air-dried ones at home, you can skip this step.

4. Chop the fish and chicken into small pieces for later use. Prepare high-grade liquor, the brand is casual, and the more mellow the liquor, the better it tastes.

5. Prepare the red yeast powder, mix the wine and the red yeast powder together and stir well.

6. Soak each small piece of fish in a bath, be sure to take up the red yeast wine juice on each side, and put it in a jar or sealed bottle.

7. It is best to wrap the inner lid of this kind of jar in tin foil to prevent the water from destroying it, and decorate it with water outside to seal it for a month.

8. Soak the tempeh in water and wash it for later use, cut the ginger shreds and chili peppers.

9. After a month, take out the fish, wash it, drain the water for later use, put a small amount of oil in the hot pan, put the fish in the frying, and then put it in a bowl.

10. Put in tempeh, ginger and chili, take the pie and start steaming in the pot, steam in an ordinary pot for an hour, steam in a pressure cooker for 20-30 minutes, and steam the chicken for a relatively long time. Finally, the finished product is steamed.

Ingredients: 1 bighead fish or grass carp about 3-5 catties, 200 grams of ginger, 150 grams of chili powder, 30 grams of white sesame seeds, 30-50 grams of salt, rice wine, appropriate amount of five-spice powder.

Production method: 1. Drain the water after the fish is slaughtered, go out, cut the fish into pieces, and marinate it with salt and rice wine for 24 hours (during which it needs to be turned over several times); (I like big-headed fish, the head can be made into chopped pepper fish head).

2. Drain the marinated fish and dry it in a ventilated place for 2 hours.

3. Cut the ginger into foam, mix the five-spice powder with chili powder and mix well.

4. Pour about 50 grams of rice wine into a fish bowl, pour in ginger, chili powder and sesame seeds and mix well; (No sesame seeds can be replaced by grinding more than peanuts into sesame seed-sized pellets).

5. Take a pickle jar and wash it, first rinse it with boiling water, dry it, load the fish with mixed condiments into the jar and compact, cover the jar lid, and finally mix it with the water along the altar, and store it in a closed space for about 7-10 days, that is, it becomes a jar of fish raw blank.