If you want to make your own pickled fish on the weekend, how long do you have to marinate the pickl

There are many ways to make fish, many people want to make pickled fish to eat, generally pickled fish can be done in about a week, because salt seeps into the fish meat relatively quickly. If you want to eat fish with a heavy pickle, you can cool it for half a month, so that the delicious fish is ready, and no matter how you use it to make it, the taste will be more special.

This kind of fish is very simple to make, usually can be made in about a week, and the taste is somewhat different from fresh fish, and the original ingredients need to be prepared before making. First of all, you should prepare about 5 kg of grass carp, and then prepare an appropriate amount of natural continuation pickled to be more delicious. The first step of production is to clean the grass carp prepared in advance, cleaning the fish is a very important process, not only the gills but also the scales and some fish internal organs must be cleaned, otherwise the fishy smell will be stronger, and the taste will be affected by eating.

When the fish is cleaned, you can set it aside to dry and find a clean container to put the fish in and keep it for later use. Next, you can prepare the seasoning, find a clean bowl, put the cumin pepper and salt prepared in advance into the bowl, and then put the prepared seasoning in the microwave for about two minutes. After heating, the seasoning can be evenly spread on the top of the fish, be sure to spread evenly, so that it is more flavorful, and then you can use the lid, seal the container and marinate for three days, and then hang it to dry for about a week, and the delicious fish is ready.

This fish is relatively simple to make and delicious to eat, so it can be stir-fried or paired with other foods. Generally, pickled fish is used to taste better when it is served with pickled cabbage, and many people have eaten sauerkraut fish made with dried fish, which may have a more unique flavor. Prepare some pickled cabbage in advance, and then prepare some seasoning packets, and soak the dried fish in advance, so that the fish will taste more delicious, so it is more in line with the taste of young people.

I think it depends on how much salt you put in it, if you put more salt, it only takes an hour or two to dry, and if you put less salt, it will take at least a day to dry.

I think it takes at least 4 hours to dry the fish so that the salt can get enough into the meat.

Pickled fish should be marinated for 3-4 days before it can be dried, try to choose to dry the fish on a sunny day.

1. The pickled fish can be dried in three or four days. Pickled fish to see the size of the fish, two look at the amount of salt, more salt, the pickling time is short, carp meat is not thick, generally speaking, six catties of fish with 4 taels of salt marinated for 5 days can be taken out to dry, such as with 6 taels of salt, then 4 days can be taken out to dry.

2. Farmers make preserved fish in winter, because the temperature is low in winter, and it will not rot during the pickling process, so farmers generally do not make preserved fish in summer. It is perfectly possible to marinate the fish in the summer using the refrigerator and cover the fish pieces with plastic wrap.

Put it in the refrigerator room, you can take it out to dry in three to four days, be sure to choose good weather to dry, reduce the drying time. Sunny and windy weather is best. It generally takes a month to dry in winter, but in summer, the water evaporates quickly, and good weather is generally two or three days.

In principle, don't dry it too dry, just hold the fish with your hand and store it in the refrigerator.

In summer, the pickled fish can be dried for a maximum of three days, because the temperature is relatively high, and the dried fish is flavorful and fast.

Pickled fish is usually marinated for 7 days before it can bask in the sun. First, put the fish and salt together and sprinkle the salt evenly over the fish by hand to make sure that every part of the fish is in contact with the salt. After 7 days, the salt will basically seep into the fish and it can be hung to dry.

In addition, when drying pickled fish, you need to pay attention to drying in some dry and ventilated places, and the pickled fish must be completely dry before it can be put away, otherwise it will be easy to mold and deteriorate, which will affect the taste, you can try it, the pickled fish is very delicious.

【Things to pay attention to when marinating fish】1. In the process of sprinkling salt on the fish, be sure to sprinkle evenly, sprinkle a little layer, if you sprinkle a lot of salt, it will be particularly salty, and you must turn it regularly, pay attention to the salted fish must be washed with water before pickling.

2. After marinating, wash the marinated fish with water and sprinkle some high liquor on the fish.

We all know that pickled fish is a relatively common delicacy, it has many methods, it tastes very fragrant and delicious, and many people like to eat it. When making pickled fish, it is generally to be dried. There is a certain degree of attention to the drying of pickled fish, so to what extent is it better to dry pickled fish?

Let's take a closer look!

Don't dry it for too long, the fish is dried until the skin is dry and the meat turns red, you can take it to a ventilated place and hang it, and after a week, you can cut the fish into pieces and put it in the refrigerator for freezing. If it has been dried in the sun, the water is completely evaporated, and the meat is relatively dry, and it takes a long time to soak before eating.

The reason why salted fish is only half-dried is because salted fish, unlike bacon, sausages, salted chicken and salted duck, is boiled in water after soaking and removing salt, which not only softens the meat, but also further removes salt. The salted fish has a fishy taste and needs to be fed and fired, which is relatively shorter than the boiling time. If it is too dry, it is not only difficult to remove salt when soaking, but also hard and chewy after burning.

Therefore, salted fish is generally only dried until it is semi-dry.

When marinating spicy fish, it can be marinated as a whole or chopped and pickled, and the whole pickled preserved fish is easy to preserve, and the preserved fish is marinated for a short time, and it can be marinated successfully in time.

After the big fish is marinated, when eating, it can be put into the steamer for steaming, and it can be out of the pot in 30 minutes, and the marinated bacon fish is firm and has a strong taste, which is very delicious. The preserved fish is also long enough to last for several months when dry and ventilated.

The preserved fish made by Hunan people will also be put into the condiment jar containing the chili sauce for flavor, and the pickled preserved fish is very spicy and the taste is also very delicious.

Ingredients: 250 grams of pickled fish, 250 grams of pork belly, two green onions, a slice of ginger, 4 5 garlic cloves, 8 10 peppercorns, an appropriate amount of dried red pepper, 20 grams of dark soy sauce, 15 grams of cooking wine.

Steps: Chop the marinated fish into pieces, wash off the floating ash and salt on the surface, soak in warm water for 30 minutes, and control the moisture for later use.

Cut the pork belly into cubes and wash with warm water to control the water.

Heat the pan and moisten the pan with a little oil.

Add the pork belly to the hot pan and stir-fry until the oil comes out, then add the green onion, ginger, garlic and dried red pepper to continue stir-frying until fragrant.

Add boiling water to the pot, add the pickled fish, add Sichuan pepper, dark soy sauce and cooking wine, and cook over medium heat until the soup is thick.

Marinate for 1-3 days and then dry.

Preparation tools: 5000 grams of grass carp, appropriate amount of Sichuan pepper, appropriate amount of cumin, appropriate amount of salt, pepper.

Appropriate amount, five-spice powder.

Appropriate amount, appropriate amount of green onions.

Steps to make the marinated fish:

1. Kill the fish first, wash it and set aside.

2. Put all kinds of spices in a bowl.

3. Heat in the microwave for 1 minute.

4. Evenly touch the heated seasoning to the fish.

5. Then cover and marinate for 1-3 days.

6. Finally, hang it up and air dry.

What are some tips for marinating fish at home? Does pickled fish still need to be dried? This question is a matter of opinion, because everyone's aesthetics are different, there are a thousand Hamlets in the hearts of a thousand readers, and everyone thinks differently, so there are many answers to such questions, and the author's statement will not necessarily be right, but I will tell you my own views on this topic.

When it's cold, basically every household will make some salted fish and bacon and the like. So how to make pickled fish to be more delicious, today I will share with you some tips about family pickled fish.

First of all, let's talk about whether pickled fish requires a specific type of fish, in fact, it is not necessary, even our common crucian carp can also be made as pickled fish. As we all know, crucian carp is our common edible fish, and many families are either braised or stewed, so today I will teach you how to use crucian carp to make pickled fish.

People think that pickling fish is a big project, but if you start doing it, you will find that it is very simple. The first is to dispose of the crucian carp that you bought, scrape the scales clean, and then clean the belly of the fish, especially the black film near the head, and get the gills out, these things will affect the taste of the fish.

Finally, oyster sauce and sugar are added to extract the umami flavor of the fish. The next step is to grasp them evenly and marinate them for an evening or so. The next day, you can take out the fish to dry, and it will take about five days to dry before you can eat it.

The above is my personal immature view on this issue, and does not represent any reference suggestions.

1.Salted fish pickled for 7 days can be sun, first of all, the fish and salt are placed together, and then the salt is evenly smeared on the fish by hand to ensure that every part of the fish is in contact with salt, and the salted fish can be left to dry after 7 days of salt basically penetrating.

2. Drying method.

The salted fish should be stretched out with a wooden stick or chopsticks before drying, which can maximize the contact between the salted fish and the moisture in the air, so as to speed up the drying speed of the salted fish.

Generally, it is marinated for at least 24 hours, and then taken out to dry, and if the time is less, the marinating will not be complete, and it will also cause the fish to rot.

Apply a thin layer of salt to the inside and outside of the fish, and then place it in a ventilated place or a sunny place, taking care not to expose it to the sun, as it is easy to dry too much. A week or so will be fine.

Supplement: Pickled fish is a Miao family delicacy, which uses Hehua fish as raw material, and appears in the documentary "A Bite of China" Episode 4 "The Taste of Time".

Pickled fish is a locally recognized treasure in Qiandongnan Miao and Dong Autonomous Prefecture in Guizhou Province, containing amino acids and vitamins that cannot be synthesized artificially, and has the functions of strengthening the stomach and aiding digestion. Pickled fish for more than 10 years can also cure enteritis and diarrhea, especially after illness or postpartum loss of appetite, eating pickled fish can enhance appetite and invigorate the spirit.

Wash the fish first;

Take a larger container, put salt, and marinate for three to four days;

Remove and dry clean.

Be sure to dry it, it won't taste so good if you don't dry it.

Pickled fish needs to be dried, we pour the purchased salt into the wok, add pepper, cinnamon, star anise and other spices to fry until the salt evaporates water, and the fried salt is smeared on both sides of the fish and then sealed for a week to clear the storm and sun.

Yes. Some of the fish can be washed, then marinated with seasonings and placed under the eaves to dry, and the fish is very tasty and suitable for soup.