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Anonymous users2024-02-12Method 1 of marinating dried herring.
1.Place the herring flat on the desk, do not remove the scales, use a knife from the tail along the back to the head, split the head, cut into two sides of the fish's abdomen, dig out the internal organs and gills, cut off the teeth, scrape the black membrane in the abdomen, and wipe the abdominal cavity with a dry cloth.
2.Mix 4 grams of salt and nitrate and rub all over the fish, and rub the back bone several times.
3.Tie a few holes with bamboo skewers at the thick part of the back meat to stuff salt and nitrate in order to prevent mildew.
4.Then put it in the tank, the scales are facing down, and the top is pressed with a large stone, and after 7 days, it is taken out.
5.Wash with water, dry in the sun for about 10 days, then hang in a cool and ventilated place and dry for about a month.
6.Cut the dried fish into small pieces 10 cm long and 35 cm wide and put them in small clay jars.
7.Brew wine and sugar.
Rice wine and lees shochu are mixed into juice and poured into a tile jar to soak in fish pieces.
8.Use two pieces of moso bamboo.
Cross-press the dried fish, then seal the mouth of the jar with clay and leave it in a cool place to marinate for 4 months.
9.Before eating, put the dried fish in a bowl, add the original marinade, sugar, and rice wine until the fish is submerged, and cover.
10.Steam the fish for about 1 hour until the meat is bright red.
Method 2 for marinating dried herring.
1.Place the herring flat on the desk, do not remove the scales, use a knife from the tail along the back to the head, split the head, cut into two sides of the fish's abdomen, dig out the internal organs and gills, cut off the teeth, scrape the black membrane in the abdomen, and wipe the abdominal cavity with a dry cloth.
2.Mix 4 grams of salt and nitrate and rub all over the fish, and rub the back bone several times.
3.Tie a few holes with bamboo skewers at the thick part of the back meat to stuff salt and nitrate in order to prevent mildew.
4.Then put it in the tank, the scales are facing down, and the top is pressed with a large stone, and after 7 days, it is taken out.
5.Wash with water, dry in the sun for about 10 days, then hang in a cool and ventilated place and dry for about a month.
6.Cut the dried fish into small pieces 10 cm long and 35 cm wide and put them in small clay jars.
7.Mix the liquor, sugar, rice wine, and lees shochu into a sauce, and pour it into a tile jar to soak the fish pieces.
8.Press the dried fish with two pieces of bamboo, then seal the mouth of the jar with clay and place it in a cool place to marinate for 4 months.
9.Before eating, put the dried fish in a bowl, add the original marinade, sugar, and rice wine until the fish is submerged, and cover.
10.Steam the fish for about 1 hour until the meat is bright red.
11.Before serving, change the knife and put it on a plate, and pour the original juice from the steaming process.
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Anonymous users2024-02-11Steps to marinate herring:
1.Cleaning the pickle barrel: After soaking the new barrel in water for two days, it is absolutely not leaking, soak it in plant ash water for 2 hours, then wash it with water, and then wipe it with leeks or radishes to remove the smell of wood and dry it for later use.
2.Fish selection: The herring is kept for a day so that the fish can be rinsed with clean water and drain the feces and sediment in the gills.
Wait for two days to take the fish to break the back, break into two halves connected to the abdomen, discard the gills and internal organs, then wash the blood stains with water, gently shake off the water, spread the herring flat and put it in the basin for 1 hour, drain the water.
3.Salt soaking: Put the fish in another basin, rub the fish evenly with fine salt (fish salt ratio 10, then spread it layer by layer in the basin, and sprinkle a layer of cover salt on top. After 16-52 hours of salting, the fish is hardened and ready to be barreled.
4.Dessert wine: During the salting process of the fish, dessert wine is made at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if it is not pickled and sweet, you can add sweet wine).
5.Preparation of pickled grains: with glutinous rice as the main raw material, glutinous rice is steamed, spread out, sprinkled with a little soil nitrate water (or plant ash leaching water), red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt (about 1 10 of the total salt), all stirred and mixed evenly into pickled grains.
6.Barreling: Spread the pickled grains into the marinade barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains centimeters on the fish, so that the fish lees are alternately laid, and when laying a layer, it should be flattened and pressed by hand until it is finished, and the barrel mouth is left with 20 cm, and then the brine of the original herring is sprinkled, and then the pressing plate is pressed, and then the pebbles are pressed (first press 1 2 weight, and then press all after 2 days).
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