The pickling method of pickled fish, how to pickle the fish deliciously

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.

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.

How to marinate preserved fish.

The marinating method of preserved fish is very simple, crucian carp, grass carp, and carp can be made into preserved fish.

Ingredients Ingredients: 10 kg of silver carp (carp).

3 star anise and a handful of peppercorns.

1 clove 1 teaspoon of cumin.

5 bay leaves and 2 tangerine peels.

5 dried chilies.

1 piece of cinnamon and 200 grams of salt.

50 grams of high liquor.

The practice of cured fish pickling method.

Place all the spices in a small, clean bowl.

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Add 200 grams of salt to the pot, put in the prepared spices, fry it with the minimum heat first, stir-fry evenly without listening to it until the spices are rich, the salt is a little yellow, turn off the heat and let it cool for later use.

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Pour the liquor into the fish and apply it evenly, the salt is cool enough to evenly apply it to the fish with your hands, be sure to apply it in place, apply one side, turn it over and apply it again.

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After spreading evenly, put it in a basin, cover it with a lid, marinate it for 2 days, and then take it out to dry (it is normal for the fish to appear red water after 10 hours of marinating, this is salt water).

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After the fish has been marinated for 2 days, it is hung on a rope and hung in a cool and ventilated place to dry for about 10 days before eating.

Tips: How to eat preserved fish One serving of preserved fish, first soak in water for about 10 minutes; 2. Blanch the soaked preserved fish pieces with boiling water to remove the salty taste, then remove and drain; 3. Put oil in the wok and fry the fish pieces until golden brown on both sides; 4. Slice garlic cloves, slice ginger, chop dried chili peppers, and use the tempeh directly; 5. After the preserved fish pieces are put on the plate, add chili, ginger, garlic cloves, and tempeh, and if you like spicier, you can choose tempeh hot sauce; 6. After the water in the steamer boils, put in the fish pieces, steam on high heat for 20 minutes and serve.

Pickled fish should keep in mind the "5 points", the pickled preserved fish is resistant to release and does not become moldy, and it is tender and firm and fragrant!

Point 1: Choose fish.

Preserved fish generally use fresh crucian carp, grass carp, carp, mackerel and mackerel, in our coastal areas to choose mackerel and mackerel is the most, mackerel ** cheap, 1 pound is cheaper than mackerel several dollars, this fish has more spines than mackerel, and the fishy smell is relatively large, but it is particularly fragrant to eat when pickled, of course, if the conditions allow mackerel is the best choice. <>

Point 2: Marinade.

Whether the preserved fish is delicious or not, the marinade is absolutely the key, we usually use salt, peppercorns, cumin and a special ingredient, this special ingredient is toon. Some friends will say that I will go to pick toons in this winter, don't worry, every household in our Yantai will store toons. Here's how:

Stir the chopped toon with salt, peppercorns and cumin. The preserved fish marinated with toon is not fishy, easy to produce fish oil, and has a special fragrance; In addition, the proportion of salt in pickled fish is quite important, generally a pound of fresh fish needs to add 20 grams of salt, in order to prevent the fish from becoming stinky during the pickling process.

Point 3: Marinate.

In many places, the pickled preserved fish is first cleaned, the internal organs are removed, and then dried, in our place, the cured preserved fish is not to be viscerated, not cleaned, there will be bacteria after washing, which will not only cause the fish to stink, but also make the marinated fish not fragrant! When eating, remove the internal organs and clean them. The correct way to do this is:

First wipe the whole body of the fish with high liquor, which can not only increase the flavor but also play the role of disinfection and sterilization, and can also extend the shelf life; Then slice the fish from the back, be careful not to slice it from the belly, and finally spread the marinade evenly on the fish, be sure to be even, and stack it in a box.

Point 4: Dumping.

In the process of salting the fish, the upper and lower fish should be reversed twice a day in the morning and evening, the purpose is to make the meat marinated more fully and more flavorful, so that the taste of the pickled preserved fish will be unified, and it will not be bad, wait patiently for 3 days, so that the salted fish can produce fish oil, and the aroma is tangy. <>

Point 5: Drying.

After 3 days, take out the pickled fish, and then do the most important step before drying is: carry the pickled fish into the hot water at about 90 degrees for 5 seconds, so that the cured fish will not be too salty and the color will be better, and then hang it in a cool and ventilated place to dry, pay attention not to directly let the fish directly to the sun, at least not to the sun for the first two days; Generally, it is okay to dry in the shade, not too dry, otherwise the taste of the preserved fish will be hard, and if it is too soft, the taste will not be good.

Keeping in mind the five key points of cured fish, selecting fish, marinating, salting, pouring and drying, the meat of the cured fish is dry, firm, elastic, and has the flavor that preserved fish should have. When pickling preserved fish, it is most forbidden to dry it directly, add 1 more step, that is, marinate for 3 days, toss the preserved fish once a day in the morning and evening to produce fish oil, the aroma is tangy, the preserved fish is fresh and firm, and there is no fishy smell.

Lao Immortal is an authentic Hakka family, for preserved fish, cured pork, cured chicken, preserved duck, etc. omnipotent, the flavors are different in various places, but the same, the method is that the above netizens are very thoughtful, Lao Immortal no longer stated, these bacon are Hakka people must be complete for the New Year, by the beginning of December everyone selected all kinds of meat for marinating, seasoning, cool drying, storage, and so on Chinese New Year's Eve began to be eaten, the taste of each person's bacon is different, but it is the same, is the custom unique to the Hakka people in the New Year.

It is best to use dace for preserved fish, it is best to weigh more than one catty, after slaughtering it clean, put appropriate salt and a little high liquor to marinate it for a day and a night, wash it and hang it in a sunny place, take advantage of the sun and the cold north wind, and it can be eaten after a few days. It can be chopped and put a little taste of the very fresh on the drawer to steam, or it can be slightly fried and then steamed, it is a delicious dish in the south that goes with both wine and rice!

The production method of dry roasted preserved fish or dry fried preserved fish, dry frying is relatively simple, and the following will share the method of dry roasted preserved fish:

2. Soak the preserved fish for about two hours, then wash, drain and chop into pieces for later use.

3. Prepare the ingredients (ginger, garlic seeds, dried chilies, Sichuan peppercorns, garlic sprouts.

4. Seasoning (edible oil, sugar, vinegar, light soy sauce, cooking wine).

5. Remove from the pot and add oil, put the preserved fish pieces into the pan and fry until golden brown on both sides, add garlic seeds, ginger, and finally add dried chili peppers and stir-fry until fragrant.

6. Add cooking wine, sugar, vinegar in turn, then add garlic sprouts and light soy sauce. Finally, remove from heat and serve.

As soon as you go with rice, the dry roasted preserved fish with wine is made.

First of all, choose grass carp, grass carp or carp can be thicker.

1.The fish is treated with the back open, cleaned up, the black membrane on the fish belly is removed, and the fish is dried for water.

2.Wipe a little rice wine on the inside and outside of the fish to remove the smell and fragrance.

3.Salt the fish inside and out, pour in cooking wine, light soy sauce, chili powder, and marinate with shredded ginger for 5-7 hours.

4.Take out the fish and use disposable chopsticks or other small bamboo strips to prop up the back of the fish to prevent it from closing and affecting air drying.

5.Hang in the sun to dry

Preserved fish can be steamed or stir-fried, and can also be stewed with pork belly, with excellent flavor!

The fish is washed, gutted, marinated for about 20 minutes with spices such as onions, ginger and garlic, and finally hung under the roof to make delicious preserved fish.

Don't cut the fish in half and paralyze it into an equal shape, add salt and star anise and other spices in the pot to fry until the water evaporates and apply it to the surface of the fish, put it for a week and then expose it to the sun.

Prepare the fish, spread the prepared seasoning evenly, marinate and take it out to dry.

The "trick" of pickling preserved fish, should the preserved fish be cleaned in advance? The chef teaches you how to marinate the fish full of cured meat.

Teach you how to make preserved fish at home, and tell you how to make preserved fish, which is easier without smoking.

It's another year to make preserved fish, the key to whether it's good or not is pickling, this time the practice is all open, especially simple and not smoked, very suitable for making at home, let's try it together, agriculture, countryside, farmers, Sichuan cuisine, food.

Steps:1The grass carp disembowels its belly, exhales its internal organs, tears off the black membrane, and then uses a knife to cut off the head and tail.

2.Rinse the fish with clean water and dry the fish with a towel or kitchen paper.

3.Then use a knife to make a few cuts on the surface of the fish, so that it is easier to marinate and absorb the flavor.

4.Then apply a layer of white wine on the inside and outside of the fish, which is not only to disinfect and prevent the breeding of spoilage bacteria, but also to enhance the flavor.

5.According to the marinating ratio of 3 taels of salt per 10 catties of fish, every part of the fish is coated with salt, pepper, soy sauce, pepper, chili powder and other mixed marinades.

6.The processed fish is marinated in a clean, waterless pot for 7 days.

7.After taking it out, you can apply a little dark soy sauce to the surface to color, and then put it in a basin and marinate for 24 hours.

8.Then take out the fish and hang it in a cool and ventilated place to let it dry slowly, usually the preserved fish will be hung for half a month before eating.

9.Or you can also cut the fish into large pieces, divide them into plastic bags, seal them, and freeze them in the refrigerator so that they can be eaten for a long time.

Hello generally in the New Year will prepare some cured meat to entertain guests, and it is a specialty of Hubei, if you want to eat preserved fish, learn from it, teach you how to marinate preserved fish.

05 How to do it.

01 Generally, the grass carp is made of grass carp, wash and cut the grass carp, remove the black membrane on it, and scald it with boiling water.

02Scoop up the water, put salt and peppercorn powder in the pot, and fry over low heat.

03 After the fragrance is stir-fried, turn off the heat, smear the fish pieces with pepper and salt in the pot, and wipe each part, preferably evenly, so that the taste will be fragrant.

04 The processed fish pieces are sealed in a plastic bag, marinated for two or three days, turned over every day, and tasted better when they are taken out.

05After marinating, hang the fish on a rope and dry it in a ventilated place, and it can be eaten after a week.