The process of making air dried fish, how to make homemade air dried fish?

The process of making air-dried fish is as follows:1. Remove the internal organs of the mackerel and wash it and cut it from the back.

2. Add cooking wine.

Barbecue sauce, oyster sauce, dark soy sauce, sugar, pepper.

Marinate in sesame oil and air-dry the marinated mackerel.

3. Fry the dried mackerel in hot oil, change the knife and put it on a plate.

Summary. The production process of air-dried fish, ingredients: 2 grass carp, 60 grams of salt, 2 spoons of Sichuan pepper, 2 spoons of star anise, 1 cinnamon, 1 section of liquor, appropriate amount.

The production process of air-dried fish, ingredients: 2 grass carp, 60 grams of salt, 2 spoons of Sichuan pepper, 2 spoons of star anise, 1 cinnamon, 1 section of liquor, appropriate amount.

1.First, remove the head of the grass carp, break it from the back, wash and dry it. Take off the grass carp that has dried the water, evenly smear it with white wine, put it in a box, cover it and let it simmer for more than 1 hour (first stuff it with wine and then marinate it, it will be more fragrant).

2.Then, after drying, put the salt, pepper, star anise, and cinnamon together in the pot, fry it over low heat to make it fragrant, and the salt is slightly yellow, turn off the fire and let it cool slightly. 3.

Continue to put the fried salted pepper and Basun Haodong horn cinnamon on the plastic bag, fold the plastic bag, and roll it out with a rolling reed dough pin.

4.Then spread the marinade evenly on the fish and marinate for 1 day, turning it up and down several times in the middle. 5.

Finally, the pickled fish is hung on the balcony, and the spine is air-dried until the surface is completely dry and slightly oily, and there is a little rebound inside the pinch, and it is air-dried, and then it can be frozen in the refrigerator.

Air-dried fish is a special delicacy that has been passed down from generation to generation by the Zheng family in the Lunshi District of the coastal Lacong scattered area in Shandong, and has a long history. Qingdao area is also called "sweet dried fish", and the air-dried fish (sweet dried fish) produced in Qingdao area is famous far and wide.

Remove the scales, gills and internal organs of fresh fish, wash them, open them, add salt, cooking wine, green onions, ginger peppercorns, etc. to marinate the whole fish to taste, marinate for 12 hours and then hang to air dry. The temperature is generally within 15 degrees, and the dry humidity is better within 40%.

Ingredients: 200 grams of air-dried fish.

Excipients: Appropriate amount of paprika.

Steps: 1. Take out the dried fish, wash and drain the water, or wipe it dry with kitchen paper, and chop the ginger and garlic for later use;

2. Pour a little more oil into the pot;

3. Pour the oil into the dried fish;

4. Keep stir-frying over low heat to turn yellow and fry;

5. Pour in light soy sauce, oyster sauce and chicken essence and stir-fry to color;

6. Pour in the dried chili flakes and continue to stir-fry evenly.

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

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 eggplant 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.