How to marinate air dried crucian carp? How to make dried crucian carp delicious

The preparation is as follows: Ingredients: 1 crucian carp, 4 grams of white wine, 2 grams of salt, pepper.

grams, monosodium glutamate. grams, 15 grams of red vinegar, 10 peppercorns, 4 grams of green onions, 3 grams of ginger. After killing and washing, drain the crucian carp. Put the salt and peppercorns in a pot and stir until fragrant, add monosodium glutamate and mix well after cooling.

First coat the fish with white wine, then rub the inside and outside of the fish with pepper, salt and pepper, and then put it at the tuyere to blow for 1 day. Wash off the peppercorns on the fish, put them on a plate, sprinkle with green onions and ginger, and steam for 10 minutes. After cooling, the knife is changed to a plate, and the crucian carp is marinated.

Preparation of the salted and dried crucian carp in the pickled version.

Cut the back of the fish bush, wash and drain.

After drying, wash and put on the plate, steam for 20 minutes, pour sesame oil and eat.

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Tips: The salt must not be put less, and the fish can not be dried very dry, and I personally think that most of the dry is more delicious.

1.Handle the crucian carp, remove the gills, scales, etc., and make a few cuts on the back of the fish.

2.Clean the ginger, sprinkle with salt, pour in cooking wine, light soy sauce, dark soy sauce, and five-spice powder to marinate.

3.After marinating, hang in a ventilated place and dry for two or three days.

Preparation method and recipe of air-dried crucian carp:

The first step is treatment, which has three forms: dorsal, ventral, and ventral. The choice of method depends mainly on the size of the fish selected. The back section is suitable for large fish with thick meat.

When the knife is about to reach the fish skull, the handle of the knife is slightly oblique and cut in the middle of the skull.

Remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the backbone. If the fish is larger and the other way of cutting is used, it should be cut under the back bone and at the thick part of the meat on the other side, which is beneficial to saturate the water. For small fish, ventral treatment should be chosen.

The second step is washing. In particular, it is necessary to wash the blood stains and mucus before the blood clots. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first.

The third step is salting, according to the different weights of fish to choose the amount of salt, generally 18 24 kg of salt per 100 kg of fish. The amount is also different according to the season, less in winter and spring, and more in summer and autumn.

When marinating, apply salt evenly to the fish, which helps to taste the same for everyone. Then place it in the marinating pond, with the meat side up, the scales downward, the head slightly lowered, and the tail slightly upward.

The fourth step is drying, when the fish comes out of the brine, wash the stains on the fish with brine, and then put it on the fish rack, remember that the fish scales should be upward, and after drying for 1 2 hours, the fish meat is dried upwards. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

Share the steps and key points of drying and frying dried crucian carp with dried fish:

1. Dried fish.

1. Clean the crucian carp after slaughtering and set aside.

2. Put the fish into a ceramic basin and marinate it in the ratio of 500 grams of fish and 25 grams of refined salt.

3. After the fish is marinated for 4 hours, add water to the basin to remove the salt on the surface of the fish.

4. Put the fish in a cool and ventilated place to dry for 2 3 days, and the fish is ready.

5. Dried fish should be refrigerated and frozen for freshness, and can be refrigerated and kept fresh after eating within 30 days, and can be frozen and kept fresh after eating within half a year, remember that the freezing time is too long, which is not good for health.

2. Deep-fried dried crucian carp.

1. Soak the dried fish in clean water for 5 minutes to remove excess salt and dust, remove and drain the water for later use;

2. Add about 150 grams of cooking oil to the wok and cook until it is 5 hot, add the dried fish and fry slowly over low heat;

3. During the frying process, it should be constantly turned over until both sides are golden brown, and the dried fish should be fried.

3. Key points of dried fish drying and deep-frying.

1. The amount of salt in salted dried fish needs to be reasonably controlled to avoid being too salty and too light;

2. The drying time of dried fish needs to be just right to ensure that the dried fish is moderately wet and dry;

3. In order to avoid splashing oil during the frying process of dried fish containing water, the dried fish cleaning should be carried out one day in advance;

4. Deep-fried dried fish needs to be fried slowly over low heat throughout the whole process, remember to use medium and high heat.

First of all, the killed crucian carp will be cleaned and drained, put it in a basin for later use, and then marinate it with ginger slices, green onions, and cooking wine for about 15 minutes, and then evenly smear the body of the fish with salt. Place the salted fish in a separate clean basin and marinate for a day. The purpose of this step is to remove the smell and tighten the meat.

After the crucian carp is marinated, it can be dried, and the steps of drying are very simple. Use a rope to run into the gills and hang it, stretch it out with a toothpick in the belly of the fish, and sprinkle a little pepper on the fish, remember to be sure to put it in a ventilated place, and it is healthier to be exposed to the sun. Do a good job of three prevention work at night - anti-cat, anti-rat, anti-theft, just let it dry, dry it thin, and dry it for three days.

This is shown in the figure below.

After three days, the fish was also ready, and now it is ready to be made deliciously. First, wash the fish in cold water, soak it in cold water for 15 to 20 minutes, this step is to soak out the excess salt in the fish, drain the water after soaking, and set aside.

In this process, we began to prepare the accessories, ginger slices, minced garlic, millet pepper, and chopped green onions.

Now start to make, start the pot to burn oil, fry the fish in oil, fry until golden on both sides, take it out, leave the bottom oil in the pot, stir-fry the millet pepper, ginger slices, garlic, and then put in the fried fish, pour a little cooking wine from the side of the pot, add light soy sauce and oyster sauce chicken essence, put in warm water, there is a small piece of bean curd, cover the pot and simmer over low heat for 5 minutes, turn the fish over halfway, both sides are flavorful, remember not to put salt. Finally, reduce the juice on high heat, put it on a plate, sprinkle with chopped green onions, and it is delicious.

1. Take 40 crucian carp and cut them from the back.

2. Add 400 grams of salt, 50 grams of dried peppercorns, 50 grams of dried chili peppers and an appropriate amount of five-spice powder and mix well.

3. Seal the plastic wrap and marinate in the refrigerator for 2 days, take it out, turn the fish over, and continue to marinate for 2 days.

4. Hang the marinated fish in a cool and ventilated place to air dry until 70%.

5. Put the air-dried crucian carp into a fresh-keeping bag, seal the mouth tightly, and store it in the fresh-keeping refrigerator.

6. Take 2 crucian carp, steam them in the steamer for 7 minutes until cooked, remove the skeleton first, tear the fish into pieces by hand, remove the burrs in the fish, and put the torn fish into a porcelain bowl and serve it. I hope my answer can help you and wish you all the best, thank you for giving me a thumbs up.

Question: How much salt to put in 10 catties of crucian carp.

That's too much to ask.

It depends on how well you taste salt.

Wash the crucian carp belly. Salt and marinate for two hours. Then wash it and put it in a cool, dry place to air dry.

Clean the internal organs and scales of the crucian carp, put the salt pepper and pepper in the pot, then put in the cleaned crucian carp, soak it for two or three hours, and take it out to dry.

Ingredients: 1 crucian carp, 120 grams of salt, 200 grams of soy sauce, 120 grams of sugar, 200 grams of green onion, 100 grams of ginger, 50 grams of rice wine, 10 grams of monosodium glutamate. 10 grams of five-spice powder.

Production: In the first step, the crucian carp is scaled, the internal organs are washed, and the one is cut from the side!

Step 2: Add refined salt, sugar, green onion knots, ginger slices, soy sauce, rice wine, and monosodium glutamate to the fish bowl and marinate. Take it out and dry it in 12 hours! Use bamboo or chopsticks to stretch the fish apart. Hang it in a sunny and ventilated place to dry, or expose it to the sun for one to two days.

【Ingredients】Crucian carp, ginger, cooking wine, light soy sauce, dark soy sauce, five-spice powder, chili paste, oyster sauce, white sugar [Preparation].

1. First of all, the crucian carp is processed, remove the gills, scales, fins and internal organs (don't forget to scrape off the black mucous membrane inside the fish's belly when processing), after processing, make three cuts diagonally on the back of the fish (so that it is easier to taste), and put it in a pot for later use.

2. Then clean the ginger, cut it into ginger slices, put the ginger slices on top of the fish, then sprinkle with salt, pour an appropriate amount of cooking wine, light soy sauce, dark soy sauce, five-spice powder, chili sauce, oyster sauce, white sugar, stir well with your hands, and set aside to marinate for one night.

4. After the air is dried, take back the fish, take out the amount to eat for a meal (the rest is stored in a cool place, it can be stored for a long time, and it is not a problem to put it for half a year), put it in clean water to wash off the dirty things on the surface (it is easy to get dirty things such as dust when it is dried outside).

It is recommended to go to a professional school.