How to marinate salted fish to be fragrant and not fishy?

The following are my answers to your questions, I hope it can be helpful to you, and it is also a common use of mineHow to marinate salted fish at home! The salted fish marinated in this way is not fishy and very fragrant! If you need a specific formula, please pay attention to my private message!

How to marinate salted fish.

1. Buy a herring or moray eel of the right size that you like;

2. Cut the bones of the back from the back to remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black inner membrane in the fish little by little, revealing the tender fish meat;

4. Use fine salt or peppercorn salt that has been processed by yourself (put the pepper and fine salt in an iron pot and fry it), and smear it on the fish, evenly, and do not wipe it on the fish skin;

5. After smearing the salt, sprinkle the salted fish meat with sorghum wine slightly to maintain the mellow taste;

6. Put it in a clay pot, porcelain jar, or basin, cover it with a piece of white paper, and then press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week;

7. Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively strong string, pass through the eyes of the fish head, hang it outdoors to cool and dry, try to dry it in the air and not in the sun, so that the fish is delicious;

8. Before eating, cut a section and soak it in water, add green onions, ginger, and wine to steam and eat, whether it is drinking wine and eating, or eating party, the mellow chewing, tight meat, eye-catching color, make your family, relatives, and friends salivate. What are you waiting for, act now, the delicious food is not tempting.

If you want to make it even more delicious, you can soak the fish pieces, fish pieces or fillets in milk, sprinkle with a little dry flour, or fry or fry them, it tastes good; After smearing the fish maw with refined salt to remove the fishy smell, wash and control drying, put in a small amount of cooking wine, and then put 3 5 slices of ginger and green onions, turn it up and down a few times to make the fish evenly flavored, and then cover the bowl and marinate for half an hour, the fish tastes more delicious after cooking.

Ingredients: 2 fish; Star anise: 2 pcs.; Sichuan peppercorns: 1 handful.

Method Steps:

1. Grass carp, herring.

Or black fish, dispose of the inedible parts of the fish, wash them carefully, control the moisture on the surface, and prepare spices when controlling the moisture of the fish;

2. Then prepare an appropriate amount of salt, star anise and peppercorns, put them together in a wok, do not put oil, slowly fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices will also be emanated;

3. Put out the fried salt, let it cool, prepare a relatively large container, put the processed fish into it, evenly apply the fried and cooled salt to the fish, remember to apply it both inside and outside;

4. Then marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to dry the salted fish, in the process, you will see that the surface of the salted fish becomes dry and elastic, which can be recovered;

In the first step, grass carp, herring or black fish are OK, dispose of the inedible parts of the fish, wash them carefully, control the moisture on the surface, and prepare spices when controlling the moisture of the fish; The second step, salt, star anise and peppercorns are prepared out of an appropriate amount, put them together in the wok, do not put oil, slowly dry fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices also exudes the third step, the fried salt is served, let it cool, prepare a relatively large container, put the processed fish into it, evenly smear the fried and cooled salt on the fish, and remember to smear it inside and outside; The fourth step is to marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to air dry the salted fish. The fifth step, if you like to dry a little, you can continue to dry for a few days, the specific time is grasped according to personal preference, and the salted fish is frozen in the refrigerator.

Marinate with green onions, ginger and peppercorns and salt for more than 3 hours. Hang the fish marinated in green onion and ginger water in a ventilated place and blow it until it is semi-dry, add salt, pepper powder, chili pepper noodles, toon seed noodles, high white wine, and put it in a jar.

Put some lemon juice, or put some ginger, which is very good, and then put some spices in it and marinate in the refrigerator for about five hours.

Stir-fry with peppercorns, star anise, cinnamon and salt. This salt is used to marinate the fish, and the fishy smell of the fish will be reduced a lot.

1. Ingredients: 2 fish, 2 star anise, 1 peppercorn.

2. Grass carp, herring or black fish are OK, dispose of the inedible parts of the fish, clean them carefully, control the moisture on the surface, and prepare spices when controlling the moisture of the fish;

3. Prepare an appropriate amount of salt, star anise and peppercorns, put them together in a wok, do not put oil, slowly fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices will also be exuded;

4. Put out the fried salt, let it cool, prepare a relatively large container, put the processed fish into it, evenly apply the fried and cooled salt to the fish, and remember to apply it both inside and outside;

5. Marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to dry the salted fish, in the process, you will see that the surface of the salted fish becomes dry and elastic, which can be recovered;