How is the salted fish, which people in coastal areas like to eat, pickled?

How to marinate salted fish.

1. Buy a herring or moray eel of the right size that you like;

2. Cut the bones of the back from the back to remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black inner membrane in the fish little by little, revealing the tender fish meat;

4. Use fine salt or peppercorn salt that has been processed by yourself (put the pepper and fine salt in an iron pot and fry it), and smear it on the fish, evenly, and do not wipe it on the fish skin;

5. After smearing the salt, sprinkle the salted fish meat with sorghum wine slightly to maintain the mellow taste;

6. Put it in a clay pot, porcelain jar, or basin, cover it with a piece of white paper, and then press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week;

7. Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively strong string, pass through the eyes of the fish head, hang it outdoors to cool and dry, try to dry it in the air and not in the sun, so that the fish is delicious;

8. Before eating, cut a section and soak it in water, add green onions, ginger, and wine to steam and eat, whether it is drinking wine and eating, or eating party, the mellow chewing, tight meat, eye-catching color, make your family, relatives, and friends salivate. What are you waiting for, act now, the delicious food is not tempting.

If you want to make it even more delicious, you can soak the fish pieces, fish pieces or fillets in milk, sprinkle with a little dry flour, or fry or fry them, it tastes good; After smearing the fish maw with refined salt to remove the fishy smell, wash and control drying, put in a small amount of cooking wine, and then put 3 5 slices of ginger and green onions, turn it up and down a few times to make the fish evenly flavored, and then cover the bowl and marinate for half an hour, the fish tastes more delicious after cooking.

Tips: 1. The common large herring in the pot can also be used to marinate salted fish, and it is best to choose the middle part of the large herring when marinating, so that the marinated salted fish will have fat meat and attractive taste. After canceling the interruption of the herring, split it in the middle and prepare an appropriate amount of salt and cooking wine, ginger and seasoning.

2. Evenly spread the prepared edible salt on the surface of the herring, then put it in a clean container, and then put in the cooking wine and minced ginger, and marinate after mixing the ingredients.

3. Wear the pickled herring on the rope and dry it in a sunny place, under normal circumstances, it can be dried in five to seven days, but the longer the salted fish is dried, the better its taste will be, so when you usually make it at home, it is best to let it dry for a longer time.

Salted fish is fish that has been salted and then dried. It has a high nutritional value. There are many types of salted fish, some of which are marinated in large fish, and some are marinated in small baibai.

Because there is no low-temperature preservation technology, the fish is perishable easily. As a result, fishermen along the coast around the world use the pickling method to preserve the fish.

For many people who love to drink, salty food is also a good accompaniment to drinkers because of its salty flavor.

The salted fish that people in coastal areas like to eat, pickling method: 1. Remove phosphorus from the internal organs of the fish, wash and control the water. 2. Spread the fish body evenly with salt, marinate for 3 days, and turn it back and forth.

3. Dry in a cool place until 8 minutes dry, and refrigerate and preserve. Salted fish is easy to marinate and delicious, making it a delicious accompaniment to meals.

Summary. 1. Buy a herring or moray eel of the right size that you like;

2. Cut the bones of the back from the back to remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black inner membrane in the fish little by little, revealing the tender fish meat;

How is the salted fish, which people in coastal areas like to eat, pickled?

1. Buy a herring or moray eel of the right size that you like; 2. Cut the fish bones from the back spine, and remove the internal organs and gills of the fish; 3. Don't wash with water, but use a clean osmotic rag to clean the blood and black inner membrane in the fish little by little, revealing the fresh and tender fish meat;

4. Lizhi use fine salt or pepper salt processed by yourself (put the pepper and the fine salt in the iron pot and fry it), smear it on the fish, be even, and do not wipe it on the skin;

5. After the orange belt is smeared with salt, sprinkle it slightly on the salted fish meat with sorghum wine, so as to maintain the mellow flavor that Yuanming should have; 6. Put it in a clay pot, porcelain jar, or chain basin, cover it with a piece of white paper, and then press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week;

7. Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively firm thin rope, pass through the eyes of the fish head, hang it outdoors to dry, try to dry it in the air and not in the sun, so that the fish is delicious; 8. Before eating, cut a section and soak it in water, add green onions, ginger, and wine to steam and eat, whether it is drinking wine and eating, or eating and partying, the mellow chewing, tight meat, eye-catching color, make your family, relatives, and friends salivate a few drops. What are you waiting for, act now, the delicious food is not tempting.

Thank you for your consultation and have a great day.

There are three ways to marinate salted fish:

1. Dry pickling method:

Dry salting method is the use of dry salt (crystalline salt) or mixed salt, first wipe through the surface of the food, that is, there is juice extravasation (generally pickled fish may not be wiped through first), and the subsequent layer is piled on the pickling rack or packed in the marinade container, the layers should also be evenly sprinkled with salt, each layer is compacted in turn, under the condition of external pressure or no addition, relying on the extravasation juice to form a salt solution for pickling.

At the beginning of pickling, only table salt is added, and no salt water is added, so it is called dry salting.

2. Wet curing method:

Wet curing is the brine curing method, which is to immerse the food in the pre-prepared salt solution in the container, and through diffusion and water transfer, let the pickling agent penetrate into the food, and obtain a relatively uniform distribution, until its concentration is finally the same as the salt concentration.

3. Mixed pickling method:

This is a combination of dry and wet picking.

Ingredients: Two large fish and salt.

Scrape off the scales and wash them, and use a sharp knife to make an incision from the tail to the back of the fish.

Peel open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it.

Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying.

Wear a wire or cloth strip over the fish, spread the fish with chopsticks or bamboo sticks, and hang it outdoors in the sun.

Dry for 4 to 5 days until the fish is 70% dry! If it rains on a cloudy day, hang the fish in a ventilated place to dry.

Precautions: The amount of salt can be increased or decreased according to your own taste, if the fish is salty, you can soak the fish in water before eating the fish, and the fish taste will become lighter. Don't dry the fish too dry, it's too dry and hard to cut, you can chop the fish into pieces and put it in the freezer of the refrigerator to freeze, so that the fish can be stored for a long time and can be eaten for a long time.

。The following will introduce two unique salted fish salting methods: 1. Cut the fish and remove more water, according to the ratio of fish to salt:

Add salt in the ratio of 1:004 and knead pickled products: if you prefer spicy taste, you can add chili powder and peppercorns to marinate for 24 hours, take out and dry until the moisture content of the fish is removed by 50%, sterilize the pickling utensils with white wine, and then put the fish neatly stacked in the utensils and seal the storage.

The salted fish marinated in this method, after two months of marinating, has a ruddy color and a bird-like taste, like ham, which can be fried, fried, and steamed. 2. Marinate for 24 hours according to the above method, fry the fish with cabbage oil until golden brown and cool, then marinate in raw fragrance for one month and eat. The ratio of raw sesame oil to salted fish is 1:

Advisable. Salted fish marinated in the same way as to be steamed is preferable for better taste.