How to marinate fish to be delicious, and how to marinate fish to be delicious?

The fish is delicious with chili powder and salt, and the following describes the method:

Prepare ingredients: 1 bighead carp (no variety limit), chili powder (the finer the better), the amount of fish pieces to decide, and the appropriate amount of salt.

Production steps: 1. Wash the fish and cut it into pieces.

2. Pour the chili powder into a bowl and add salt and monosodium glutamate (monosodium glutamate can be omitted. (Add a little more salt to stay a little longer.) Not too much either, otherwise it will be too salty. Stir to combine.

3. The finer the paprika, the better. It sticks well to the fish.

4. Then put the fish pieces into the chili powder and mix.

5. This is how it is after mixing. After mixing, marinate for about an hour (to taste).

6. The marinated fish can be fried over low heat, and one side of the fried fish can be turned over and the other side fried.

7. Fry and eat.

Method 1: 1. Drown the fish and soak it in cold water overnight to remove excessive salt. The soaked fried small fish is cleaned and set aside.

2. Multi-cut garlic seeds and ginger slices, and prepare dried peppers in advance for reserve.

3. Add some oil to the pot and bring to a boil, add the fried fish and fry until golden brown on both sides.

4. This is a fried small fish, you don't have to fry it too old.

5. Wash the pot and add some oil to boil again, add garlic and ginger slices and fry to make it fragrant. (You can't use the oil that used to fry the fish, and the fish needs to be salty.) ）

6. Put in the dried pepper and stir-fry it to make it fragrant.

How to marinate the fish delicious.

How to marinate the fish delicious.

7. Add white pepper and white sugar and stir-fry evenly.

9. Add half a bottle of wine, so that the wine is as high as the fried fish.

10. Roll and cook on both sides for 5 minutes to make the texture of the fish more peculiar and tender.

11. Put some light soy sauce and vinegar seasoning before cooking, and put the soup on the plate.

12. Drowned fish with more peculiar smell than fresh fish is done. The texture of the meat is tender, fragrant and a little sweet, and a little sweet and sour, the most important thing is not salty, delicious!! What are you waiting for, go out and do the drowning fish at home.

Method 2: Raw materials: submerged fish, ginger slices, water starch, garlic.

Practice. 1.Dig up the spices from the skin and set aside, then tear off the scales.

2.Rub ginger slices in the pan to prevent the fish from sticking.

3.Put vegetable oil in a pan and turn on the least heat to gradually brown. Because the fish has been pickled, the fish fillet is indeed very difficult to fry, fried three of them are not good, the surface is a little paste, the skin is still off, whether it should be improved next time with some water starch.

4.The remaining oil in the pan stir-fry the seasoning until fragrant.

5.Cut the garlic into strips.

6.Add water to the pot and put the fish in the pot for a while.

7.Add the garlic and remove from the pan.

Pickling fish is relatively simple, generally using cooking wine, salt, green onions, and ginger.

Hello, glad you with this question.

Before, it depends on what kind of flavor you like, what kind of fish you pickle, preserved fish or salted fish, dried fish. In fact, there are two ways to marinate fish, one is to marinate and dry, and the other is to marinate and seal the jar, the former is dried and the latter is kept hydrated. Personally, my most common pickling method is:

Light soy sauce is fresh, white pepper and ginger are fishy, sesame oil is fragrant, and a little sugar. Adding sugar is also to improve freshness, don't add more than the amount of sweetness but can hang out the umami on the line, a little salt to increase the bottom taste, if there are green onions, I will generally add some green onions, pick up and marinate for more than half an hour, and then whether it is to make fish fillet porridge, steaming, rolling soup is OK.

Production method: First of all, the fish is marinated and dried to make dried fish, the purpose is to preserve it for a long time, not to taste better. However, in the long-term practice of life, dried fish has indeed become a unique taste.

There are also two ways to dry the pickled fish, and you can get two flavors. One is dried fish and the other is preserved fish. Although they are all dried fish, the dried fish basically retains its original taste, but the preserved fish has been waxed, which lasts longer and has a fuller taste.

Usually pickled fish is dried and made into dried fish, but it is salted thoroughly, dried quickly, and can be stored for a long time. The usual practice, more than a pound of fish, cut from the back, easy to marinate, but also easy to dehydrate and dry. Because the back of the fish is thick, if it dries slowly, it is easy to spoil and not easy to marinate.

The small fish were directly disemboweled, and most of them were headed. Big fish can be scaled, or scaled, do not wash, remove the intestines, knead it with salt at a ratio of 3%, put it in a basin, pickle it for one day in summer and three days in winter. Then hang it out to dry as soon as possible.

Generally, it should be dried within a week, otherwise it will become preserved fish.

Pickled fish cannot be dried quickly, but must be dried slowly, commonly known as "shade drying". Treat the same in the early stage, do not wash with water, in order to prevent it from being polluted and rotted by raw water. The preserved fish is made in winter, after cleaning up, the salt is kneaded, and the amount of salt is also 3%, and it is marinated in the basin for three days, turning once a day, in order to marinate evenly.

Then hang it out, don't dry it directly, under the eaves, in a ventilated place, it will generally dry out in a week. At this time, the fish meat is also cured, with a strong cured meat, the preservation time is longer than that of dried fish, and it can be put for half a year without being bad, and it can be eaten until early summer.

Before cooking, soak the dried fish thoroughly to allow the dried fish to absorb enough water. Then wash the dust, scrape the scales, then chop the pieces, follow the recipe, or fry or steam, and make the dish.

That's all for me, I hope it helps!

Here's how to marinate the fish:

Ingredients: Fish. 1. Prepare the fish, cut the back of the fish, and clean the internal organs and gills.

2. Use a clean rag to clean the fish blood and black lining.

3. Spread evenly on the fish, do not wipe the skin of the fish, and sprinkle the sorghum wine on the fish.

4. Put the fish in a ceramic basin, put a piece of white paper on it, press a stone, press out the fishy water in the fish, and press it for a week.

5. Hang the pressed fish in a cool place to dry and finish.

Pickling method

1.Prepare before marinating

When marinating mackerel, it is best to choose the kind of mackerel that is a little damp. Such mackerel has a broken belly and red eyes, but it is the best when pickled. Wash the mackerel you bought, drain it, and use a kitchen knife to make a slash from the belly of the fish to the back, and the mackerel will suddenly become two slices connected to the spine.

2.Pickle carefully

Put the mackerel fillet into a basin, sprinkle it according to the ratio of one or two halves to two taels of salt per catty of fish, sprinkle a layer of salt on a layer of fish, and marinate it for a whole day, and then it's OK.

3.Out of the halogen

To choose a sunny day, take the fish out of the basin, tie a rope from the tail, tie it to the clothesline in the yard, with the help of the joint action of autumn wind and sunshine, within three or five days, most of the mackerel ** will be dry.

Put the half-dried mackerel ** into a porcelain jar, tie it tightly for about a week, the fish meat will be a little red, and the unique aroma of salted mackerel will come out. Take it out for a few more days and you can store it.

Salted mackerel can be eaten steamed or grilled. The grilled salted mackerel is very fragrant, and if you eat a bud rice cake just out of the pot, the deliciousness cannot be described in words. Steamed salted mackerel can be dipped in garlic paste, and the fresh steamed buns just out of the pot will also make you unable to put down the chopsticks.

Mackerel's'There are many ways to make it, but many people still love this kind of white-flour steamed bun or corn tortilla to eat with fried pickled mackerel, the golden mackerel and fragrant fragrant dumplings! That drooling water!

Other practices of mackerel

Smoked mackerel. Ingredients: Mackerel.

Excipients: star anise, green onion, ginger, soy sauce, cooking wine, sugar, monosodium glutamate.

Method: 1. Remove the internal organs of the mackerel, clean it, cut off the head and tail (keep it for other purposes), take the middle of the fish and cut it into thick slices, sprinkle with an appropriate amount of salt to taste it for later use;

2. Make marinade: boil soy sauce, sugar, cooking wine, star anise, green onions, ginger slices, and monosodium glutamate into a pot together, and pour them into a container to cool for later use;

3. Sit in a pot**, widen the oil, fry the mackerel fillets in the pan until both sides are golden brown, remove them, and put them in the marinade while hot, and marinate for two hours;

4. Pour the mackerel and marinade into the pot together, boil over high heat, then change to low heat and cook for 3 minutes, turn off the heat, and remove the mackerel to cool.

Braised fresh mackerel in sauce

Ingredients: Mackerel.

Excipients: onion, garlic, ginger, dried red pepper, bean paste, bean paste, salt, sugar, cooking wine.

Method:1Fresh mackerel is viscerated and gills, washed, dried, and cut obliquely into segments;

2.Slice the onion, shred the ginger and cut the dried red pepper into sections;

3.Stir-fry the chives, ginger, garlic and dried red peppers;

4.Add the bean paste and bean noodle sauce and stir-fry over low heat until fragrant;

5.Add the fish and fry it slightly;

6.Cook the cooking wine along the rim of the pot;

7.Add unused hot water;

8.Add a little sugar to enhance freshness;

9.Turn to low heat and simmer;

10.When the soup is more than halfway through, taste salty and seasoned with salt;

11.Reduce the juice on high heat;

12.Sprinkle chopped green onions before cooking.

1. How to marinate fish and make it delicious, and how to make pickled fish

1.Clean the pickling bucket.

The new barrel should be soaked in river water for two days, absolutely without leakage, soaked in plant 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.

2.Pick the fish. The fish will be fished, the trash fish will be removed, and more than 250 grams of green carp (red carp is sour) 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.

3.Soak in salt. Put the fish into another pot, evenly rub the fish body with fine salt (fish salt ratio 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.

4.Making liqueurs.

During the salting of the fish, sweet 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).

5.Preparation of pickled grains.

With glutinous rice as the main raw material, glutinous rice is steamed, spread, 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.

6.Barreling. Spread the pickled grains into the marinade barrel for 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 it is finished, and 20 cm is left at the mouth of the barrel, and then the brine of the original pickled fish is sprinkled, and then the pressure plate is pressed, and then the pebbles are pressed (first press 1 2 weight, and then press all after 2 days).

2. Techniques for making pickled fish

1.Stuff the grains into the abdominal cavity of the fish, and then put the two pieces of fish into the original state, layer by layer into the bucket, and other methods remain the same. Fish pickling buckets should be kept in a dry place to prevent the bottom of the barrel from rotting.

After a few days, the water seeps out of the barrel and does not start, this brine can act as an air barrier and protect the flavor of the marinated fish.

2.After 3 months of pickling, it can generally be eaten, and each time you take it, you can take it out layer by layer starting from the top layer, and press it as it is after taking it.

3.Pickled fish can be eaten directly, without any processing, and the original taste. It can also be roasted with fire, the skin is crispy and the bones are soft, the taste is pure and fragrant, and the aftertaste is endless.

4.Try to marinate in wooden barrels so that the marinated fish can be stored for a long time. It can also be pickled in pottery jars, which is characterized by rapid fermentation and sourness, and can be eaten in advance, but the taste is not as delicious as that of pickling in wooden barrels.