How do you make air dried fish in summer? How to marinate air dried fish in summer

The list of ingredients and steps to make air-dried fish in summer is as follows:

Ingredient list: Fish.

Pepper. Salt.

Production Steps:1Clean the fish and cut it from the belly, but do not cut it off, do not cut the mouth of the fish, and make sure that the back of the fish is connected.

2.Put the pepper and salt into the pot and stir-fry, turn off the heat and let it cool after the fragrance is fragrant, so that the pepper and salt are ready.

3.Spread the pepper and salt evenly on the fish, and sprinkle more salt on the knife edge to enhance the taste.

4.Hang the fish in a ventilated and dry place, wait for two or three days, and the air-dried fish is ready.

Homemade air-dried fish].

Ingredients: fish, pepper salt.

Method: 1. After the fish is cleaned, cut a few knives obliquely on the back, deep to the fish bone, and never cut the bone.

2. Wipe the pepper salt on the fish, especially sprinkle more salt at the knife edge, marinate for 1 hour, use a rope through the mouth of the fish, hang it in a ventilated and cool place and blow it for 1 week.

Intimate suggestions: 1. There are two ways to make pepper salt. One is to fry the peppercorns and salt together over low heat until fragrant, roll out the peppercorns with a rolling pin, and mix them with salt.

There is also a type where Sichuan peppercorns are mixed directly with salt. For the second method, the fish must be smeared with some high white wine, and then smeared with pepper and salt.

What to do in the summer? One is to mix the pepper and salt in the oven over low heat and use a rolling pin to feel the language of the pepper, and there is also a direct mixture of the language of the pepper.

Wash the mushrooms and soak them in water, slice the mushrooms and set aside; Cut the ginger, shallots, and coriander roots, and set aside.

Step 2 5 Air-dried fish soak in water for more than three hours.

Step 3 5 Boil.

Step 4 5

Air-dried fish can be made with thirteen spices.

and fine salt to pickle, this method not only saves the preparation of a variety of complex seasonings, but also tastes fragrant, the following are the specific steps of production:

Tools required: 1 grass carp, thirteen spices, fine salt.

1. First of all, prepare a large grass carp and ask the stall owner to clean the scales.

2. Put the gills of the grass carp.

Pick it out. <>

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

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

5. Scrape the internal organs with a kitchen knife.

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

7. Sprinkle with another layer of thirteen incense.

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

9. Sprinkle another layer of thirteen incense.

10. 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.

Start with fresh fish. This is crucial, only air-dried fish made from fresh fish tastes great! 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%.

Choose a season where there are no flies!! For example, spring, autumn and winter.

Detailed steps [2] ].

The first step is to pick fresh fish. The criteria for selecting fresh fish are: the fish body is intact, there is no broken belly, the fish meat is firm, and the fish body is elastic when pressed by hand.

The second step is processing. Wash the fish, cut the back knife along the long slices, remove the internal organs and gills, and rinse with seawater to control the moisture.

The third step is pickling. The salinity should be controlled within 2% when pickling, so as to keep it fresh and ensure low salinity, and ensure that the salt ingestion of the human body is not too high, which is a healthy food. The most unscientific is the salt-bursting salting method!

The main raw material of pickled fish is salt, and the auxiliary materials are cooking wine, green onions, ginger, peppercorns, etc.

The fourth step is "air drying". It is also called sweet sun. The tips for air-drying are:

Under well-ventilated conditions, avoid direct sunlight and quickly dry (shade dry) to quickly dehydrate the fish, the fish protein can be well preserved, and the protein is more enriched and concentrated, with almost no loss, and the fat of the fish will not be esterified, without losing the freshness of the fish and the taste of the fish. Air dry for 3-4 days and then freeze.

Seaside people have a knack for making air-dried fish: the whole pickling and washing process uses seawater, and it has to be "penetrated" in seawater. Advantages of doing this air-dried fish:

One is not to attract flies, and the other is to wash the sea fish with seawater, which tastes good. Of course, there are also people who like to spread some soy sauce to achieve the purpose of not attracting flies, but the taste is better than using seawater. In addition, when drying fish, the fish should be hung on the shady side, not let the sun shine directly, and the fish will have a special taste after drying.

1. Wash the fish, wipe it dry, cut off the fish head, and slice two large pieces of fish meat along the fish bones.

2. Sprinkle salt on both sides of the fish fillet, put it in the refrigerator for a day, pour out the water from the pickle letter, sprinkle another layer of salt for a day, and pour out the water.

3. Put Sichuan pepper, cloves, and star anise in a pot and fry until fragrant.

4. Grind it into a marinade with a food processor, add salt and mix well.

5. Sprinkle the marinated fish fillets evenly on both sides.

6. Thread the fish fillets with a rope, hang them in a ventilated place until they dry in the shade, and put them in a sealed container. When eating, you can soak and wash it in comic water, and then cook it to make it.