Home cooked pickled fish method, home cooked pickled fish practice

Pickled fish is a home-cooked recipe, and the main ingredient is grass carp; The process is pickled and the production is simple.

Raw materials for pickled fish: grass carp (more than 4 catties).

Ingredients for marinated fish: green onion, shredded ginger.

Seasoning of pickled fish: cooking wine, Sichuan pepper, salt.

Preparation of pickled fish:

1. Cut the fish from head to tail on the dorsal fin and wash it, clean up the black membrane in the fish belly (remember, I forgot to clean it here, and I cleaned it 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. Tips:

1. The preserved fish that is not eaten can be stored in the freezer compartment of the refrigerator to prevent the preserved fish from being too dry.

2. Before cooking, the pickled fish must be soaked in water to remove salt; Remove the scales and slices of the desalted fish and set aside.

3. Fish with many small spines should not be made.

4. This dish can also be roasted or fried.

Eat healthy: pickled fish has the effect of enhancing appetite, helping digestion and strengthening the spleen and appetizing, and it is rumored that pickled fish for more than ten years is a special medicine for enteritis and diarrhea.

Food taboos: Pickled vegetables are convenient, eat in a variety of ways, and are easy to store, so they are loved by people. However, eating pickled vegetables regularly is not good for human health, so it is recommended to eat them in moderation.

Cleaning the pickle barrel: the new barrel should be soaked in river water for two days, absolutely not leaking, soaked in grass ash water for 2 hours, then washed with water, and then wiped with leeks or radishes to remove the smell of wood, dry and set aside.

Fish selection: The fish will be fished, the trash fish will be removed, and more than 250 grams of green carp (red carp is easy to acid) will be selected, put into the basket, and put the basket into the river for a day of temporary rearing, so that the fish can be washed with clean water, and the feces and the sediment in the gills will be discharged. Wait for two days to break the back of the fish, break into two halves connected to the abdomen, discard the gills and internal organs, then wash the blood stains with water, gently shake off the water, spread the fish flat and put it in the basin for 1 hour, drain the water.

Soak salt: Put the fish into another pot, evenly rub the fish body with fine salt (the fish salt ratio is 10), and then spread it in the basin layer by layer, sprinkle a layer of cover salt on the top, and put gauze on the basin mask to prevent flies from spawning and spoiling. After 16-52 hours of salting, the fish is hardened and ready to be barreled.

Dessert wine: During the salting process of the fish, dessert wine is made at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if it is not pickled and sweet, you can add sweet wine).

Preparation of pickled grains: with glutinous rice as the main raw material, glutinous rice is steamed, spread out, sprinkled with a little soil nitrate water (or plant ash leaching water), red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt (about 1 10 of the total salt), all stirred and mixed evenly into pickled grains.

Barreling: Spread the pickled grains into the marinade barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains centimeters on the fish, so that the fish lees are laid alternately, and when laying a layer, it should be flattened and pressed by hand until the paving is completed, and the barrel mouth is left with 20 cm, and then the brine of the original pickled fish is sprinkled, and then the pressing plate is pressed, and then the pebbles are pressed (first press 1 2 weight, and then press all after 2 days).

Ingredients: 2 grass carp, appropriate amount of Sichuan pepper, 1 pack of salt, appropriate amount of liquor.

Steps: 1. Heat the pot, fry a packet of salt in the pot, fry the water dry, and then add the peppercorns to the pot together.

2. Stir-fry the peppercorns and salt together to bring out the aroma of the peppercorns.

3. Put the fried pepper and salt on a plate and set aside.

4. Fresh grass carp use a knife to break the fish from the back of the fish, and then clean the internal organs.

5. Then use a clean kitchen rag or kitchen paper to dry all the water. After drying, apply an even layer of high liquor to the surface of the fish.

6. Then evenly spread the pepper salt that has been fried in advance and cooled on the fish.

7. In addition to the belly of the fish, the skin of the fish should also be evenly coated with pepper and salt.

8. Both grass carp are smeared in the same way.

9. Then put the smeared grass carp into the plate to marinate for flavor, here it needs to be marinated for more than 12 hours, generally marinated for one day and one night.

10. Marinate the flavored grass carp, find some iron lines, ropes, etc. to tie it up and hang it, and then put it outdoors to dry.

Summary. Hello, the correct way to find out the pickled fish for you is as follows: first of all, the first point is the choice of fish; To make preserved fish, you can choose carp, herring, grass carp and other fish with thick flesh, and the fish should choose a larger one, the bigger the fish, the better it is to make, if it is a small fish after drying, the meat will become very thin and hard, not delicious, so try to choose a larger fish for pickled fish;

Hello, relatives are the correct way to find out the pickled fish for you as follows: first of all, the first point is the choice of fish; To do preserved fish, you can choose carp, herring, grass carp and other fish with thicker flesh, and the fish should choose a larger one, the bigger the fish, the better it is, if it is a small fish after drying, the meat will become very thin and hard, do not dig Tan good Gao Sanzhou to eat, so try to choose a larger fish for pickled fish;

The second point is the handling of fish; After the fish is selected, it is to deal with the fish, now generally go to the vegetable market or supermarket to buy fish can let the boss slaughter well, as long as you tell the boss is pickled fish, the boss will help you cut it from the back of the fish, and then remove the gills and internal organs, to remove the fish scales can be selected according to their own preferences, I generally do not go to the fish scales, the fish scales and so on to be made into preserved fish to eat when scraping, so that the pickled fish will be more delicious, so why sell the sleepy dress to cut from the back of the fish? Because the meat on the back of the fish is thicker, it can be more flavorful after cutting the middle stove;

Slaughtering is only the first step in dealing with fish, the second step is whether the fish needs to be cleaned after slaughtering, this is a problem that many friends are entangled, I will choose to clean, when cleaning, you need to clean some of the black film on the empty orange belly, the fishy smell of the black film is very heavy, because there is more blood, do not clean with water, only wipe it with a rag or kitchen paper will be more troublesome, but after cleaning must be dried water, you can hang the fish to dry for a few hours, Or after cleaning and then use a clean rag or kitchen paper to dry the water, in short, after rinsing the air and be sure to dry the water, this is very important, otherwise the fish will stink in the process of pickling, which is the second point of pickling the cured fish;

The third point is pickling; Pickled preserved fish can not only use salt, in addition to salt but also use liquor and some spices, liquor needs to use more than 50 degrees of high concentration of dust sedan liquor, liquor here plays a role in sterilization and antiseptic, but also infiltration can make the fish more fragrant; The spices are the most common, pepper, star anise, cinnamon, these spices can have the effect of increasing the flavor and removing the fish, but the spices can not be put too much, so as not to cover the taste of the fish itself;

As long as Brother Zheng pays attention to these 3 points, the dust hail proves that you can marinate a very delicious preserved fish, which not only retains the fragrance of the fish, but also collides better with the salty taste. <>