How to make preserved fish delicious and not salty, and how to make preserved fish salty and delicio

The home-cooked practice of preserved fish].

First of all, when buying fish, it is best to let the boss deal with it in advance, so that you can save a lot of time at home, and then clean the processed fish meat after returning home, such as residual fish scales, gills and black membrane on the abdomen, and then wipe some fish body with a dry towel, and then put the processed fish meat into a large basin, sprinkle an appropriate amount of salt and peppercorns on it, and then evenly smear it on all parts of the fish body with your hands.

Then according to the way of superimposing, the body of each fish is smeared with salt and pepper, and finally ended with salt and pepper, and then cover the basin with a layer of plastic bag, and then use stones to press it tightly, about 8 days of pickling, in the process of pickling, remember to remove the stone every other day, turn the fish inside, so that the fish can be marinated more flavorful, it is best to decide the salting time according to the temperature of each region.

Then take out the marinated fish, put it in the water, wash the pepper and blood water on the fish, and then put it in the sun for exposure, about 4 days or so, the moisture on the fish will be dried, put the fish meat in a ventilated place to preserve, when you want to eat, cut off a piece with a knife, put it in the pot for frying, fry it after it is golden brown, put it in the steamer and steam it for 5 minutes to eat, so that it is fragrant and tender, and the preserved fish that is also flavorful is made.

It can be eaten when steamed, and some people eat it in hot pot is also quite good, today we will integrate the various home-cooked practices of preserved fish and share them with you.

Cured fish pickling method:

1. It is best to use web paper to absorb the water of the fish you just bought, and the cleaner the absorption, the better. Depending on your taste, you can add some fennel, chili peppers, etc., but you must sauté them. Then spread a thin layer of salt on the fish and meat, spread it well, and sprinkle with peppercorns and other condiments.

2. After the marination, it is best to press a heavier thing on it, let it drain naturally, and marinate for seven days (turn it once on the third day to make the salt fully even).

3. After marinating for seven days, hang it with a hook and leave it to dry in the sun for this purpose.

How to preserve preserved fish:

It is best to use a lotus leaf jar, cut the fish and meat into pieces, sprinkle it with white wine thoroughly, and seal it in the lotus leaf jar, and if it is stored well, it can even be eaten until the summer of the next year. The bacon and bacon that has been sealed for a period of time exudes a unique mellow fragrance when the jar is opened. Not only does it smell good, but it also tastes delicious.

Before cooking, soak in water and wash several times.

When making preserved fish at home, if you want to make the preserved fish into a delicious taste of salted shrimp, you can consider it according to your favorite taste. In life, some people want to make the preserved fish directly into a hot pot when eating preserved fish, and when eating preserved fish, they should fry the preserved fish directly until golden brown on both sides, and then add water directly to cook after the preserved fish becomes dried fish. If you like to eat a spicy taste, you can put some hot pot base in the preserved fish hot pot, so that you can make a delicious spicy fish hot pot.

When it comes to how to eat cured fish, everyone likes to cook differently, so the cooking effect is completely different. Among them, if you like to eat braised flavor preserved fish, you can also consider directly making the preserved fish into braised flavor, and when making it, you should put more soy sauce in it to brighten the color of the preserved fish. In fact, the method of making braised preserved fish is exactly the same as making braised pork, except that the meat in the braised pork is turned into preserved fish.

For some northerners, when marinating preserved fish, they will sprinkle some chili noodles and salt directly on the surface of the waxed fish, so that the storage time will be longer. At the same time, the salty taste will be added to the cooked bacon meat, and it will feel sweet and delicious when eating, and there is no need to add too many seasonings when cooking the preserved fish. At the same time, when putting salt, you must consider it according to your own taste, because when marinating the preserved fish, there is already a little salt in it.

Many people have salted preserved fish and can eat porridge after stir-frying with garlic. Because I think that the preserved fish itself has a certain saltiness, and then with a bowl of porridge, it is a very delicious meal, and everyone likes different tastes in life. In this way, in the process of tasting, you will also feel that it can satisfy the appetite of different people, and even find the spicy meal more appetizing.

Stir-fry the preserved fish to eat, prepare the green onions, ginger and garlic, wash the preserved fish and cut it into small pieces, heat the oil, put in the green onions, ginger and garlic, then put in the preserved fish, add salt and stir-fry.

You can put some lemon or some chili peppers in the making, and the preserved fish will be very delicious.

Add a lot of salt. Marinate and bake, bake for 20 minutes. Then put it in the oil pan and fry it.

How to marinate preserved fish, and when marinating the fish, wash or marinate it first?

Generally, when marinating preserved fish, many people feel that there will be a lot of blood and impurities left on the fish, so they will choose to put the fish in clean water to clean it, so as to reduce the fishy smell of the fish, and the effect of marinating will be better, in fact, this practice is wrong, and the correct way should be not to clean the fish.

Preserved fish and bacon are the same principle, if the fish is put into clean water, the blood will be cleaned off, and the fragrance of the preserved fish is completely lifted by the blood of the fish, so the natural preserved fish is not fragrant after cleaning, and there will be a lot of bacteria in the clear water, when the fish is cleaned, these bacteria will stick to the fish, if the salt is not enough or the weather is bad, the surface of the preserved fish will stink, if it is not cleaned, the preserved fish is not only more fragrant, but also more conducive to preservation.

The home-cooked practice of preserved fish].

First of all, when buying fish, it is best to let the boss deal with it in advance, so that you can save a lot of time at home, and then clean the processed fish meat after going home, such as the residual fish scales, gills and black membrane on the abdomen, and then wipe some fish body with a dry towel, and then put the processed fish meat into a large basin, sprinkle an appropriate amount of salt and pepper on it, and then evenly smear it on all parts of the fish body with your hands.

Then according to the superimposed way, the body of each fish is smeared with salt and pepper, and finally ended with salt and peppercorns, and then cover the basin with a layer of plastic bags, and then use stones to press it tightly, about 8 days of pickling, in the process of pickling, remember to remove the stone every other day, turn the fish meat shouted by the stool inside, so that the fish can be marinated more flavorful, it is best to decide the salting time according to the temperature of each region.

Then take out the marinated fish, put it in the water, wash the pepper and blood water on the fish, and then put it in the sun for exposure, about 4 days or so, the moisture on the fish will be dried, put the fish meat in a ventilated place to preserve, when you want to eat, cut off a piece with a knife, put it in the pot for frying, fry it after it is golden brown, put it in the steamer and steam it for 5 minutes to eat, so that it is fragrant and tender, and the preserved fish that is also flavorful is made.