How to marinate the glutinous fish, and do you need to wash the glutinous fish before pickling

When buying fish, ask the stall owner to help chop it into small pieces, and the head and tail of the fish can be boiled in soup and drunk, or steamed with chopped peppers and eaten.

Wash and drain the fish pieces and put them in a basin, add salt (about 3 catties of grass carp, about 3 small spoons of cut fish pieces), ginger slices, green onion white segments, and five-spice powder.

Mix well. Cover the surface of the fish with plastic wrap.

It's best to press it with a heavy weight so that the fish is firmer and more flavorful (I often use dumbbells for gyms). Then place in the refrigerator overnight.

Take it out to dry the next day, pay attention to turn it over, and you can fry it that night. If you encounter a continuous rainy day like Wuhan recently, then you can only use my trick - electric fan.

Blow. Believe me, there must be a process of drying or drying, otherwise the fried glutinous fish will not have that fragrance and taste at all.

How to marinate glutinous fish, it is best to marinate overnight! The fish is especially delicious in the shape of garlic cloves.

Glutinous fish is a famous dish in Hubei, there is a trick to the pickling method, and the spicy and dry fragrance is too delicious.

Yes, the fish needs to be washed so that the mucus of the fish can be washed away, so that the smell will be less fishy and the taste will be better.

The main thing is to clean the fish, marinate it with sauce after cutting it, about three to five days, and then dry it, and fry it after drying, and you must pay attention to the oil temperature and frying time when frying, so that it can be completely made, and the taste will be better.

Tips for making glutinous mackerel.

Step 1: Material, it is best to choose a larger grass carp or carp, the meat is delicious, the meat is spiny and less, cut it into 5 cm long, 3 cm wide fish pieces, so that the size can make the fish more flavorful.

Step 2: Marite, put the cut fish pieces into the seasoning, mix well, massage slightly, and marinate overnight.

Step 3: Air drying, put the marinated fish pieces in a cool and ventilated place and air semi-dry, do not blow dry too much, and retain some moisture; (This step must ensure hygiene, because fish left to dry outside will attract rushes or birds, etc., so be careful).

Step 4: Fry until golden brown by adding an appropriate amount of oil and slowly frying both sides of the dried fish over low heat. (Don't have too much oil, fry slowly over low heat, and wait until the color turns golden).

Step 5: Dry stir-fry, first stir-fry the spices, then stir-fry the fish pieces over low heat, and add the sauce you need (it can be salty, spicy, sweet and sour, etc., but not too much), so that the juice in the pot is evenly wrapped on the fish pieces.

Ingredients.

1. 750 grams of net fish, 5 grams of ginger slices, 5 grams of refined salt, 5 grams of minced ginger, 35 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 5 grams of dried chili powder, 5 grams of rice wine, 10 grams of green onions, 150 grams of sesame oil.

A total of 5 glutinous fish dishes** collection (2).

2. Grass carp, Sichuan pepper, dried red pepper, salt, ginger, cooking wine, soy sauce, vinegar.

A total of 5 pieces of glutinous baba.

Cooking process. Method 1: Chop the fish meat into 5 cm long and 3 cm wide fish pieces in a small basin, add 3 grams of refined salt, ginger slices, and 5 grams of green onion white segments, mix well and marinate for 12 hours, take out and dry.

2. Put the wok on the fire, put 10o grams of sesame oil to heat, and then fry the fish pieces into the pot one by one until golden brown, add refined salt, soy sauce, sugar, minced ginger, rice wine, dried chili peppers, and 250 grams of water to cook together until the marinade is thick, pour in sesame oil, remove the green onion and white section and put it on the plate.

Method 21: Remove the head of the grass carp, cut it into small pieces, put it in a large bowl, add salt, ginger, dried chili, Sichuan pepper, cooking wine and vinegar, and marinate for more than 2 days after grasping well;

2. Take out the marinated fish pieces, peel off the marinade and the fish, spread the fish pieces in a ventilated place, cool for half a day, and remove the water on the surface of the fish pieces;

3. Air-dried fish pieces and put them in the pot. With a small amount of oil, put the fish on the kang on low heat until golden brown on both sides, then remove from the pot and set aside;

4. Pour the water of the marinated fish into the pot, add a little vinegar and soy sauce, add some water, bring to a boil and cook until fragrant;

5. Return the fish to the pot and cook for a minute, (remember to turn it over in the middle) and then reduce the juice from the pot on high heat.

Method 31: Remove the scales and internal organs of the grass carp and clean it. Cut off the head, then cut the fish into evenly sized pieces of about 6 cm and place them in a large bowl.

2. Add shredded green onion, minced ginger and minced garlic. Cut the dried chili peppers into sections with scissors and pour them in, then pour in the peppercorns, cooking wine and salt, and gently grasp and mix well with your hands.

3. Put the fish in a sealed bag together with the seasoning, seal the mouth, and put it in the refrigerator freezer to marinate for 7 days.

After the day, take out the marinated fish pieces and thaw the fish until it is semi-dry, peel off the seasoning on the fish and put it in a small bowl for later use.

5. Put a little oil in the pot, and when it is 70% hot, put the fish pieces into the kang. After the fish is golden brown on both sides, remove it.

6. Pour the ingredients of the marinated fish into the pot, add soy sauce, sugar, and a little cold water. After boiling for 20 seconds, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid and reduce the juice on high heat, and cook a few drops of vinegar before leaving the pot to enhance and maintain the flavor of the fish. Sprinkle some sesame seeds on a plate. [2]

There are several groups that are very suitable for eating glutinous fish, the first is the pregnant lady, pregnant women often eat glutinous baba, the probability of giving birth to a baby suffering from eczema will be greatly reduced, in addition, these people who are not very good at blood sugar should eat more glutinous baba, because eating glutinous rice cake can improve blood sugar, in addition to being able to give children to eat glutinous fish, which can make children more and more intelligent, and teach everyone the appropriate way to marinate glutinous fish.

What is the marinating method of glutinous mackerel?

How to marinate glutinous fish :

How to marinate glutinous rice glutinous baba.

1.Slice the carp, clean and dry over moisture, add salt and rice wine, grasp well, and marinate for 30 minutes.

2.Finely chop the green onion and garlic, cut the pepper to the sky, and clean the pepper. All the fried fish are poured into the fried fish, stirred evenly and then put into a film bag, and sent to the refrigerator freezer for at least 5-7 days, this whole process is to let the fish gradually taste it.

3.After a week, remove the fish and thaw it, pick out the condiments, and spread them on a plate in a cool and shaded place to dry the water.

What is the marinating method of glutinous mackerel?

How to marinate glutinous fish :

The first step: choose the material, it is best to use a large carp or crucian carp, the meat texture is delicious, the meat is thick and thorny, cut it into 5 cm, 3 cm wide fried small fish, that size can make the fish more flavorful; (Nowadays, it's very convenient to have someone else tidy it up at a farmer's market or mall);

Step 2: Marinate, put the cut fried fish into the adjusted marinated condiments, stir and slightly massage to taste, and marinate overnight; (You can also put it in a film bag, shake it well, and then put it in the refrigerator to marinate for a longer time).

Step 3: Blow drying, place the marinated fried fish in a cool and cool place to air dry, do not need to dry too much, and save some water; (This step must ensure that the environment is hygienic, because the fish that are left to dry outside will attract rushes or birds, etc., be careful);

What is the marinating method of glutinous mackerel?

Step 4: Fry until golden brown, add an appropriate amount of oil, and gradually fry the two sides of the dried fried fish until golden brown. (You don't have to have too much oil, simmer, fry gradually, and wait until the color turns golden brown);

Step 5: Dry flat, first fry the condiments, then stir-fry the fish pieces, put in the sauce required for adjustment (it can be salty, spicy, sweet and sour, etc., but it does not have to be too much), so that the sauce in the pot is evenly wrapped on the fried fish.

【Glutinous Fish】

Prepare ingredients: 1 grass carp, appropriate amount of salad oil, appropriate amount of salt, a little soy sauce, 1 piece of ginger, 5 cloves of garlic, 1 spoon of Sichuan pepper, 6 dried chili peppers, appropriate amount of cooking wine, 1 spoon of balsamic vinegar, 2 shallots, appropriate amount of sesame seeds, appropriate amount of water, 1 spoon of sugar.

Method: Wash the grass carp bought, remove the scales, remove the internal organs, remove the black membrane of the abdomen, wash and cut into pieces. Cut the ingredients, cut the ingredients, a piece of ginger, 5 cloves of garlic, 1 spoon of Sichuan pepper, 6-7 dried red peppers, green onions, cooking wine, salt and sesame seeds are ready.

Drain the fish pieces from excess water, add 1 tablespoon of salt and 2 tablespoons of cooking wine, and stir well.

Finely chop the green onions, ginger and garlic, chop the dried red peppers, put the green onions, ginger and garlic into the fish pieces, stir well, and marinate at room temperature for 4-5 hours. Finally, the fish pieces and condiments are poured into a plastic bag, tied into the mouth, and placed in the refrigerator for 3-5 days, mainly to marinate the fish and taste it. After taking it out, put it for later use, after the surface of the fish pieces is dry, gently remove the condiments on the surface, and burn the fried fish pieces.

Fry over medium-low heat until the surface of the fish pieces is golden brown, then remove the fried fish pieces for later use.

Instead of pouring out the oil, add the condiments that were previously removed from the fish pieces, add 1 tablespoon of balsamic vinegar, a little soy sauce, 1 small bowl of water and heat it. Add 1 teaspoon of sugar, 1 teaspoon of sesame seeds, simmer for 2-3 minutes, then turn to high heat to drain the juice. Dry fragrance is the characteristic of glutinous fish, so the juice should be completely drained, pay attention to the heat, and do not paste the pot.

Tips: When frying fish pieces, peel off the condiments attached to the fish itself, otherwise the condiments will turn black and brown when heated; When frying the fish, be careful that the oil will splash out, you can cover the pot and uncover it halfway; It is best to have a heavy weight in the process of pickling, because later cooks also need light soy sauce and salt, so don't put too much salt when marinating.

Sauce fragrant glutinous baba.

This kind of fish is a Hubei practice Because the fish is cut into pieces, the shape is like glutinous rice, so it is named: glutinous fish.

This kind of fish is a Hubei practice Because the fish is cut into pieces, the shape is like glutinous rice, so it is named: glutinous fish.

Buy half of the fish at the market, don't use the head and tail, just take the middle of the fish, cut it into pieces, and add the ingredients

Add soy sauce, bean paste, ginger, cooking wine, salt, etc. to taste What you have at home, you can put aside a little It's okay Don't be afraid Love sweet sugar.

Harvest and! Birds?

The main trick of this dish is coming out of the sun!! If there is no sun, this dish will be tasteless Put the fish that has tasted for an hour on something that can be dried, and expose it to the sun for more than three hours Remember: cover it with a breathable and light-transmitting thing, be careful of the flies smelling the fragrance, taste it first!

I used the leftover cover of the screen window.

Prepare ginger, garlic and other seasonings.

Fry the dried fish in a pan.

Add soybean paste, soy sauce, cooking wine You have at home, you can put it aside if you want to put it in the fish and simmer for a while, then add chili.

Low heat, simmer for a while, you can collect the juice and start the pot, if you don't put sugar, it will be very spicy; If you put sugar in the chili pepper, hey, it is salty and slightly sweet, the sauce is fragrant for a full hour, and the rice is often soaked in fish soup, and you can eat a big bowl when it is full Very fragrant.

How to make:1The market buys half of the fish, does not use the head and tail, only takes the middle of the fish, cuts it into pieces, and adds the material

Add soy sauce, bean paste, ginger, cooking wine, salt, etc. to taste What you have at home, you can put aside a little It's okay Don't be afraid Love sweet sugar.

The main trick of this dish is coming out of the sun!! If there is no sun, this dish will be tasteless Put the fish that has tasted for an hour on something that can be dried, and expose it to the sun for more than three hours Remember: cover it with a breathable and light-transmitting thing, be careful of the flies smelling the fragrance, taste it first!

I used the leftover cover of the screen window.

Just prepare ginger, garlic and other seasonings.

Dry stir-fried glutinous baba.

Ingredients: 1 grass carp, appropriate amount of salt, appropriate amount of pepper, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, a little white wine, a little light soy sauce, an appropriate amount of minced ginger, an appropriate amount of garlic slices, an appropriate amount of white sesame seeds, an appropriate amount of rapeseed oil, and an appropriate amount of vinegar.

Steps] 1. Prepare the grass carp to chop into pieces and wash them, then add salt, pepper, shredded ginger, green onions, dried chili peppers and peppercorns, then add a little white wine and light soy sauce, grasp and mix evenly, seal the plastic wrap and marinate in the refrigerator for two hours, so that the fish pieces are completely flavorful.

2. After marinating, pick out the fish pieces, place them on the bamboo grate, and put them in the sun or a ventilated place to dry them for more than 6 hours. Generally, you can eat it tomorrow if you make it today.

3. Prepare minced ginger, garlic slices, dried chili peppers, peppercorns, and white sesame seeds. Then cut a little green onion, put rapeseed oil in the pot, add the fish pieces in the hot pan with cold oil, and fry slowly over low heat. After frying on one side, turn over and fry again to bring out the dry aroma of the fish pieces, and fry until the surface is crispy.

4. Or the bottom oil in the pot, pour in the prepared ingredients and fried fish pieces, stir-fry evenly and season. Generally, salt and pepper are poured into the light soy sauce along the edge of the pot and stir-fried over high heat to taste. Add a little more water, cover and simmer for two minutes.

5. Add a little vinegar, green onion and white sesame seeds before cooking, stir-fry evenly and it is delicious.

Pan-fried glutinous baba. Ingredients: 1 headless bighead fish, garlic, ginger, chili oil (or chili powder), Sichuan pepper powder, soy sauce, vinegar, chopped green onion, sugar, chicken essence.

Method: Cut the fish into pieces with salt, put them in a ventilated place to dry (no ** here), heat oil in a wok, put the fish pieces in medium heat and fry them until the surface of the fish pieces is light yellow.

Add garlic and ginger and fry until fragrant.

Then add chili oil (powder), Sichuan pepper powder, soy sauce, vinegar, a little sugar, and stir well.

Finally, add a little chicken essence to taste, add chopped green onions.

The fragrant and delicious glutinous fish is ready .........

**)

Materials:

Ingredients: net fish .........750 grams (carp is best for glutinous baba) ginger slices .........5 grams.

Refined salt .........5 grams.

Ginger .........5 grams.

Soy sauce .........35 grams.

Sugar .........20 grams.

Vinegar .........10 grams.

Dried chili powder .........5 grams.

Rice wine .........5 grams.

MSG .........2 grams.

The green onion is white and .........10 grams.

Sesame oil .........150 grams.

Method

1.Chop the fish meat into 5 cm long and 3 cm wide fish pieces in a small basin, add 3 grams of refined salt, ginger slices, and 5 grams of green onion white segments, mix well and marinate for 12 hours, take out and dry.

2.Put the wok on the fire, put 10o grams of sesame oil to heat, and then fry the fish pieces in the pot one by one until golden brown, add refined salt, soy sauce, sugar, ginger, rice wine, dried chili peppers, and 250 grams of water to cook together until the marinade is thick, pour sesame oil, remove the green onion and white section and put it on the plate.

Tips:1The fish pieces should be marinated thoroughly and dried.

2.When the fish pieces are fried in the pan, pay attention to the heat and do not fry them for too long.