The practice of marinating and drying Wuchang fish

Pickled Wuchang fish.

Materials. Ingredients: 1 Wuchang fish and 5 spicy millet.

Excipients: 1 tablespoon of tempeh, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger.

The practice of salting Wuchang fish.

Wuchang fish scales, gills and internal organs, clean, drain, chop off the head and tail with a sharp knife, and then cut the body of the fish into a one-centimeter-wide fillet, and the belly of the fish is connected;

After the fish is divided and sliced, it is easier to steam and absorb the flavor; The thinner the fillet, the better it will look on the plate, and the steaming time will be shorter.

Use salt and cooking wine.

Marinate with white pepper and shredded green onion and ginger for 10 minutes;

The fish is marinated in advance to remove the fishy taste, but the marinating time should not be too long to avoid a hard taste.

Finely chop the ginger and garlic, chop the tempeh, and chop the millet spicy for later use;

The seasoning is finely chopped, which is more conducive to the full release of its flavor.

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Arrange the marinated fish body into a peacock to open the screen.

In the middle, put the head and tail of the fish;

Stir-fry minced ginger, garlic and minced black beans until fragrant;

Stir-fried ginger, garlic and minced tempeh in hot oil will have a stronger flavor; Pay attention to stir-fry over low heat, don't stir-fry, smell the fragrance wafting, and the color of the ginger and garlic will turn slightly yellow.

Sprinkle the fried ginger, garlic and tempeh on the fish;

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Sit in a pot and boil water, after the water boils, put it in the fish plate, steam it on high heat for 5 minutes, turn off the heat, and steam it for 2 minutes.

Don't boil the pot immediately after turning off the heat, at this time the fish is not fully cooked, the fish will continue to be heated during the steaming process, and the pot will be boiled after two minutes, and the heat is just right.

Pour a tablespoon of steamed fish soy sauce.

Serve with millet peppers.

and green onion and ginger shreds; Steamed fish soy sauce can be poured directly on the fish, or it can be steamed at the same time as the fish in a small bowl, or it can be heated in an oil pan and poured on the fish, and the umami will be more delicious than pouring it directly.

Heat a spoonful of oil and pour over the shallots and ginger while hot.

The hot oil can fully stimulate the aroma of green onion and ginger and enhance the quality of the dish.

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Picture of the finished product of Wuchang fish.

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Cooking skills. You can also make this dish with fresh sea bass, and the effect is also good.

Ingredients. Air-dried Wuchang fish 1.

1 part flavored powder.

5g sugar, a little tempeh, roasted meat gravy.

Shredded ginger, pickled red pepper, fresh shallots, diced a little.

Method steps.

Soak the dried Wuchang fish in warm water for 20 minutes, then wash and set aside.

Chop the spare Wuchang fish knife into strips and then put it together into a fish shape for later use.

Take a large disc, put the Wuchang fish on it, and use a bamboo net to cushion the bottom. Mix the flavor powder, sugar, Yangjiang tempeh, roast meat juice, ginger shreds, pickled red peppers, and fresh dried shallots, and evenly pour them on top of the Wuchang fish.

Put the flavored Wuchang fish into the steaming cabinet and steam it for 12 minutes and then take it out. Heat oil in a pot (it is recommended to use green onion oil), pour it on top of the steamed Wuchang fish, and finally sprinkle with chopped green onions.

To make air-dried fish, you need a fish head, salt, peppercorns, star anise, and cinnamon.

as well as fresh-keeping bags.

1. Remove the head of the grass carp, break it from the back, wash and dry it.

2. Put salt, pepper, star anise, and cinnamon together in the pot, stir-fry over low heat to make a fragrance, the salt is slightly yellow, and let it cool slightly when the heat is turned off.

3. Put the fried salt pepper star anise cinnamon on the fresh-keeping bag, fold the fresh-keeping bag, and roll it out with a rolling pin.

4. Spread the marinade evenly on the fish and marinate for 1 day, turning it up and down several times halfway.

5. Hang the pickled fish on the balcony, air dry until the surface is completely dry, slightly oily, pinch it and have a little rebound inside, it will be air-dried, and then it can be frozen in the refrigerator.

1. Fry the peppercorns and salt on the heat to bring out the fragrance, turn off the heat and let it cool;

2. Remove the scales and internal organs of the fish, clean them, and split the fish bones vertically;

3'Spread the fried salt and pepper evenly on the fish (on both sides) and marinate for two to four hours;

4. Hang it outside the balcony to air dry, it can be steamed or stewed in soup and eaten in a good air, or it can be stewed with meat, which is very fragrant.

Steps to make air-dried fish:

First of all, prepare the seasoning, salt and peppercorns. Pour the salt and peppercorns into the pan and stir-fry. The amount of salt and peppercorns can be adjusted according to the size of the fish.

The stir-fried salt and peppercorns can be sprinkled all over the whole body of the fish. As long as the peppercorns are fried to bring out the fragrance, they are considered fried.

Next, pour the sautéed salt and peppercorns onto a cutting board and crush them with a rolling pin. The purpose of crushing with a rolling pin is because both of these seasonings have relatively large particles and avoid uneven coating on the fish.

Once the seasoning is ready, the cleaned fish needs to be split lengthwise and into flakes like this. At this point, you can sprinkle peppercorns and salt evenly on the fish. The purpose of this is to draw out the water and oil from the fish.

It is important to note that the inside and outside of the fish are sprinkled with salt and peppercorns.

A good air-dried fish is done. Hang the dried fish out of the window with an S hook, and after 10 days, it is ready to eat.

Air-dried fish can actually be purchased in many seafood restaurants, and many friends like air-dried fish, in addition to being very easy to store and convenient to carry, its fresh aroma is not inferior to that of fresh freshwater fish.

There are actually many ways to marinate pure air-dried fish, and if you want the original flavor to be able to remove the raw materials and dry them immediately, you need to choose the right time to carry out it, so that the air-dried fish will be more delicious.

1. Deep-fried air-dried fish.

Raw materials. 1 mackerel (about 600g), ginger, green onion, sesame oil, soy sauce, white pepper, barbecue sauce, rice wine, sesame oil, sugar, and cooking oil.

Practice. 1. Remove the internal organs of the mackerel, clean it, cut it from the back, add rice wine, barbecue sauce, sesame oil, soy sauce, white sugar, white pepper, sesame oil, and marinate for 8 hours.

2. Hang the marinated mackerel in a cool place for 48 hours to dry the surface.

3. Fry the dried mackerel in boiling oil and arrange it on a plate.

2. Dried whitebait with honey sauce.

Raw materials. 1 tablespoon pure honey, fish, emerald green pointed pepper (cut into strips).

Practice. 1. First put 1 tablespoon of pure honey, then light soy sauce (the key to use depends on how much you want to do), simmer, boil until the juice is open, and you can see a lot of foam on it; At this time, add minced garlic and mix constantly.

After a few minutes, you can smell the minced garlic; You can put the fish in and stir-fry it, pay attention to the simmer, keep rolling, and don't let them fry it!

3. Stir-fry for 2 minutes; Put in sesame oil, stir-fry, and then put in, emerald green pointed pepper (cut into strips), At this moment, be sure to try the taste; Generally, the fire will be stopped after 5 minutes. Let the pepper digest and absorb the juice inside. (If you like spicy food, you can put it in Japanese chili noodles at this time) After the fire is stopped, the white sesame seeds are mashed.

Pour on. Packed in an airtight jar and stored in a refrigerator; If you want to eat it, you can take it off.

The above is a detailed explanation of how to make air-dried fish, everyone can follow the above process step by step to learn and train the production, I firmly believe that this is not a difficult thing for everyone, do it yourself, it will be clean, and the taste will be some, so hurry up and act on it, I believe that everyone will love it.

1. Air-dried fish can be marinated with thirteen spices and fine salt, which not only saves the preparation of various complex seasonings, but also tastes fragrant.

2. Tools required: a grass carp, thirteen spices, fine salt.

3. Prepare a large grass carp and ask the stall owner to clean the scales.

4. Cut out the gills of the grass carp.

5. Insert the kitchen knife into the back of the fish and move it along the spinal bone towards the fish's head.

6. In this way, the grass carp is split in half from the back, and the abdomen is still connected.

7. Scrape the internal organs with a kitchen knife.

8. Put the grass carp in a foam box and sprinkle with a layer of fine salt.

9. Sprinkle with another layer of thirteen incense.

10. Turn the grass carp over again and sprinkle a layer of fine salt.

11. Sprinkle another layer of thirteen incense.

12. After sprinkling salt and thirteen spices, it is done, put it in a ventilated place and wait for 7 days, and the air-dried fish is ready.

Spicy air-dried fish.

1 dried fish.

Lard 1 tablespoon.

Slices of green onion, ginger and garlic.

2 scoops vinegar. Cooking wine petals.

2 tablespoons of spicy soy sauce.

2 tablespoons of teriyaki soy sauce.

Chilli sauce with dried chili peppers.

Preparation of salted and spicy air-dried fish.

Air-dried fish, wash and soak for about two hours.

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Put the soaked fish in it, stir-fry for a few minutes, put soy sauce, chili sauce (I fried it myself) You can also put some soybean paste.

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After putting all the ingredients in, stir-fry evenly, add water, bring to a boil over high heat, and simmer over medium-low heat for <>

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Simmer until the soup is basically not turned on high heat, let the soup dry and there is basically no water, and you can <>

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Out of the pot and put on the plate, the color and flavor are complete, the soft essence is crispy, and I thank my master for teaching me another big dish