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Anonymous users2024-02-12The marinating method of authentic preserved fish is as follows:1.The fish is gutted, the head and tail are removed, washed, and the water is dried with a clean towel or kitchen paper.
Make a few cuts on the fish to absorb the flavor. Then apply a layer of white wine around the fish to disinfect and enhance the flavor.
2.Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder (five-spice powder can also be added) for every 10 catties of fish to wipe and marinate evenly.
3.After marinating the fish for 5-7 days, take it out, dry it in a cool and ventilated place until it is semi-dry, take it out and smoke.
4.In an iron pot, add peanut shells, 2 tablespoons of brown sugar or sugar, grapefruit peel, orange peel, etc.
5.Place the iron frame on top of the smoked material.
6.Put the smoked food on the iron rack, cover the lid, hit **, there is smoke coming out, then turn on the smallest fire, wrap the wet towel around the pot, and the smoke will not come out. Turn off the heat for 20 minutes, turn the food over after 10 minutes, add some smoke, cover and smoke for another 20 minutes.
7.When the lid is opened, the aroma is tangy, and the smoked fish is fragrant and golden in color.
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Anonymous users2024-02-11The production process of this local pickled vegetable is not very complicated.
In fact, pickled fish contains 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.
The production process of preserved fish is as follows:
In the first step, we prepare the dried red pepper, Sichuan pepper, star anise, cinnamon and cloves in an appropriate amount, then put them in a food processor and break them separately, and then take them out and set aside.
The second step is to take out the wok, keep it waterless and oil-free, then put the salt in the pot, add the seasoning that was broken in the first step, and start to stir-fry slowly over low heat, until the fragrance in it is fried, and the salt is slightly yellowed.
The third step is to prepare two grass carp, which weigh about 10 catties, and after the fish is slaughtered, they must not be cleaned. Of course, if the surface of the fish is too dirty, you can simply wipe it with a kitchen paper towel and never touch the water.
The fourth step is to remove the seasoning that has been fried and fully cooled, and evenly coat all parts of the fish with a layer of spices, taking care that each part needs to be coated to ensure the flavor. The salted fish is then placed in a large plastic bag and sealed.
The fifth step is to put the plastic bag into a large container with a lid, then press a heavy object, seal it and store it, put it in a relatively cold place, and marinate it for 7 days. It is worth noting that in general, it is necessary to turn it up and down every three days, and pour out the blood and water, and then continue to marinate.
Step 6, after marinating for seven days, it's done. At this time, we take out the pickled fish, then wash it properly, hang it with a hook, put it on the balcony to air dry for a day or two, and then transfer it to a cool place to air dry for 20 days, after such a process, the preserved fish is made.
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Anonymous users2024-02-10Normal calculation of 10 catties of preserved fish = 150g of edible salt (no more than 300 grams, some like to add chili noodles and pepper noodles) + white vinegar (8 9 degrees).
Precautions for cured fish:
First, when smearing salt on the fish, don't wipe a lot to evenly, a little layer is fine, if you wipe a lot, it will be very salty to dry, and turn it regularly.
Second, the fish should be marinated and ready to be dried before the pickled fish should be washed with water, mixed with high white vinegar (8 degrees 9 degrees) on the fish, the water on the fish should be roughly dried and white vinegar (10 catties of fish + 100 grams or so), note that the main purpose of vinegar is to increase the special fragrance of the fish, mosquito prevention when out of the sun, the fish is beautiful and beautiful to dry, not yellow, not moldy, good to keep.
The marinating method of authentic preserved fish is as follows:1.The fish is gutted, the head and tail are removed, washed, and the water is dried with a clean towel or kitchen paper. >>>More
The procedure is as follows:1. To clean the grass carp, remove the fish scales, gills, and internal organs, put them in a basin, pour in some high liquor, scrub them by hand for 2 minutes, wash off the blood, and dry them in the sun, and the liquor volatilizes quickly. >>>More
Preparation of preserved fish:
Spare ingredients: 2 grass carp, 60 grams of salt, 2 teaspoons of Sichuan pepper, 1 section of cinnamon, appropriate amount of white wine; >>>More
Three to four days is fine.
Farmers make preserved fish in winter, and because the temperature is low in winter, it will not spoil during the salting process, so farmers generally do not make preserved fish in summer. We can use the refrigerator to marinate in the summer, and cover the fish with plastic wrap. >>>More
Ten catties of pickled fish should be put 2 to 4 taels of salt, about 100 to 200 grams, when the pickled fish needs to be put in layer by layer, that is, after putting in a layer of fish meat, and then put in a layer of salt, after putting it down, take it out for about 7 to 10 days to dry. Pay attention to choose a lower temperature environment when drying. The amount of salt is put in according to 1 10, a pound of fish meat into one or two salt, when marinating the preserved fish, can not be washed with water, it will cause the fish to deteriorate, you can cut the fish into slices when swallowing, break it, and then sprinkle the salt on it, rub it well with your hands.