How to marinate air dried fish, how to eat pickled air dried fish

Ingredients: 2 grass carp.

Salt 60 grams.

Sichuan pepper 2 tablespoons to taste.

Star anise: 1 pc.

Cinnamon bark 1 section.

Liquor (preferably above 55 degrees) to taste.

The practice of homemade cured fish (air-dried fish).

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).

Salt, Sichuan pepper, star anise, cinnamon together in the pot, stir-fry over low heat to make a fragrant, salt slightly yellow (fried for more than 10 minutes), turn off the heat and let it cool slightly.

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

Rolled out marinade.

Spread the marinade evenly over the fish and marinate for 1 day, turning up and down a few times halfway.

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 (the picture shows the air-dried preserved fish, which takes 8 days to dry).

When you want to eat it, thaw the preserved fish in advance, wash it, drain it and cut it into pieces, and put it in a steamer to steam it before eating. It can also be fried preserved fish, roasted preserved fish, and stewed preserved fish.

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.

Specific method: 1. Cut the ginger and garlic into strips and spread it on the plate.

2. Take a piece of air-dried fish, wash it with cold water and put it on a plate.

3. Add rice wine and chili peppers.

4. Cook on fire for 8 minutes.

5. Remove the fish and throw away the moisture inside.

6. Spread the fresh ginger and garlic on the fish.

7. Boil a small amount of sesame oil in a pot.

Serve hot. On the body of the fish can.

Air-dried fish is a special delicacy that has been passed down from generation to generation by fishermen in the coastal areas of Shandong and has a long history. Qingdao area is also called "sweet dried fish", and the air-dried fish produced in Qingdao area is famous far and wide.

Yellow flower, drum eye, hairtail, mackerel, moray eel, tongue fish, ......can be used to make air-dried fish. I remember my mother's salted fish cakes being delicious! It is made of dried mackerel. The taste of air-dried fish is strong, salty and umami, and it evokes good memories on the tip of our tongues.

The earliest origin of air-dried fish is that the fishermen who go out to sea to fish sometimes catch very few fish, and the cost of returning to the port is too high, in order to prevent the fish from spoiling, the fish is directly cut, rinsed back and forth in the sea water several times, directly hung on the bow of the ship to dry quickly, and can be eaten after waiting for docking. The fish dried in this way is moderately salty and fresh, and the taste is strong and delicious, which is the special food of the fishermen in the coastal areas of Shandong Province for generations.

Qingdao area is called "air-dried fish", also called "sweet dried fish". Although sweet dried fish is the taste of old Qingdao, it is really rare for many young people, and some people will think that sweet dried fish must be sweet.

In fact, Qingdao people love to call air-dried fish sweet dried fish. Sweet drying is not the sweetness of sugar, but the seafood products that are naturally air-dried without other condiments.

Therefore, sweet dried fish can also be understood as a day-dried fish, which is dried by the natural sea breeze, dry on the outside and tender on the inside, and can eat a faint seawater taste. Yellow flower, drum eye, hairtail, mackerel, moray eel ......It can be used to make sweet dried fish.

The first step in making air-dried fish is to use 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%.

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.

Kill the grass carp, wash the internal organs, wipe off the water, cut off the fish head, follow the fish bone slices under two large pieces of fish meat, smear the two sides of the fish fillet with salt and marinate for a day, pour out the pickled water, add clove star anise salt and pepper to fry and grind into powder, evenly spread on the fish fillet that has been marinated for a day, hang the finished air-dried fish in a cool and ventilated place, dry for about ten days, and it is ready. Eat air-dried fish and wash it in cool or lukewarm water.

The method of air-drying fish is very simple, after cleaning up the internal organs of the fish, apply a layer of salt to the surface and marinate for a day, and pour out the salted water. After stir-frying the spices of cloves, star anise, and peppercorns, you can apply them to the surface of the fish, and then hang the fish on the tuyere to dry.

First we take out the internal organs of the fish and clean them. Then rub salt on the fish and let it air dry on the outside.

Take the Jingmen air-dried fish practice as an example. Remove the scales from the white beak of the fish, cut the opening of the back along the backbone, remove the gills and wash and dry. 1 kg of fish with 12 grams of salt, spread the salt evenly on the fish, marinate for 2 hours, and turn it at intervals of 1 hour.

After marinating, you can put it in a dustpan or hang it up to dry, and you can dry it for 2 days.

Remove the internal organs of the mackerel, cut it from the back, add rice wine, barbecue sauce, sesame oil, soy sauce, sugar, white pepper, sesame oil, and marinate for 8 hours. Hang the marinated mackerel in the shade for 48 hours to allow the surface to dry.

First of all, clean the internal organs of the small fish and clean them, then arrange them one by one, sprinkle salt on both sides of the fish, dry them in a ventilated place, and steam them in a pot after drying!

The fish is first washed, salted directly with salt for 2 to 3 days, and then dried in the sun until it is done.

Air-dried fish can be marinated with thirteen spices and fine salt, this method not only saves the preparation of various 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. Pick out the gills of the grass carp.

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.

First the fish should be thrown from the back, and then the seasoning salt and peppercorns are prepared. Pour the salt and peppercorns into the pan and stir-fry. As long as the amount of salt can be sprinkled all over the whole body of the fish, it is fine.

As long as the peppercorns are fried to bring out the fragrance, even if they are fried, after the seasoning is ready, you can sprinkle the 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 air-dried fish outside the window with an S hook, ten days later, you can eat it, the air-dried fish is ready, it must be a little salty, wash it with cold water or warm water, and you can do it.

First, cut the fish clean and remove all the internal organs, wipe the water on the surface of the fish with kitchen paper, and finally evenly spread the coarse salt on every part of the fish and let it dry.