How to marinate fish with salty and fragrant meat and firm meat?

Today I will share with you how to marinate preserved fish at home, pickled preserved fish is skillful, you can't directly smear salt, if you want to marinate preserved fish delicious, you have to know these 3 production tips,The prepared preserved fish is not only stored for a long time, but also the fish is fragrant and firm and flavorful, with less fishy smell;

First of all, the first point is the choice of fish;

To make preserved fish, you can choose carp, herring, grass carp and other fish with thick flesh, and the fish should choose a larger one, the bigger the fish, the better it is to make, if it is a small fish after drying, the meat will become very thin and hard, not delicious, so try to choose a larger fish for pickled fish;

The second point is the handling of fish;

After the fish is selected, it is to deal with the fish, now generally go to the vegetable market or supermarket to buy fish can let the boss slaughter well, as long as you tell the boss is pickled fish, the boss will help you cut it from the back of the fish, and then remove the gills and internal organs, go to the fish scales can be selected according to their preferences, I generally do not go to the fish scales, the fish scales and so on to be made into preserved fish to eat when scraping, so that the marinated fish meat will be more delicious,So why cut it from the back of the fish? Because the meat on the back of the fish is thicker, it can be more flavorful after being cut; Slaughtering is only the first step in handling the fish, and the second step is whether the fish needs to be cleaned after slaughterThis is a problem that many friends are entangled, I will choose to clean, when cleaning, you need to deal with some of the black film on the stomach, the fishy smell of the black film is very heavy, because there is more blood, do not clean with water, only use a rag or kitchen paper to wipe it clean, it will be more troublesome, but after cleaning, you must dry the water, you can hang the fish to dry for a few hours, or clean it and then use a clean rag or kitchen paper to dry the water, in short, you must dry the water after rinsing, This is very important, otherwise the fish will stink during the pickling process, which is the second point of marinating the cured fish;

The third point is pickling;

Pickled preserved fish can not only use salt, in addition to salt but also use liquor and some spices, liquor needs to use more than 50 degrees of high-concentration liquor, liquor here plays a role in sterilization and preservative, but also makes the fish more fragrant; The spices are the most common, pepper, star anise, cinnamon, these spices can have the effect of increasing the flavor and removing the fish, but the spices can not be put too much, so as not to cover up the taste of the fish itself;

As long as you pay attention to these 3 points, you can ensure that you can marinate a very delicious preserved fish, which not only retains the aroma of the fish, but also collides better with the salty taste;

First, clean the fish, wash it, and flatten the fish.

Second, take a container, wash it and wipe it dry, and there should be no water or oil inside.

Third, smear the fish with a layer of salt, put it in a container, put a layer of fish and sprinkle a layer of salt until the fish is finished, seal it and put it in a cool place for about ten days.

Fourth, you can also add pepper powder, a little high liquor.

The fish so pickled can be eaten raw or cooked, salty, fragrant, and delicious.

In the eyes of ordinary people, pickling fish is very simple, as long as the fish is salted and then dried. However, in fact, this method can only retain the flavor and saltiness of the fish, and cannot bring out the enjoyment of the taste buds brought by the collision of the flavors of the ingredients, and it can only be said to be salted fish at best. Salted fish is salted fish again, only salty, no fish fragrance, if the salt is not used correctly, it is really no fun.

During the pickling process, take a flower knife to cut it, prepare ginger and shallots, salt, and chili peppers evenly spread on the fish, wrap it in plastic wrap and put it in the refrigerator overnight, so that the marinated fish is firm and delicious.

1. When buying fish, ask the fish stall owner to remove the internal organs of the fish and cut it in half.

2. Pour salt and peppercorns into the pot and fry until they are slightly yellow, and the peppercorns smell come out, and let them dry until they are not hot when touched by hand.

3. Use a wet towel to wipe the blood stains inside and outside the fish, and use a spoon to scrape off the residue and black membrane in the fish's stomach. (Do not rinse with water!) ）

4. Pour white wine and smear all over the fish, pour pepper and salt and wipe it to every corner in the same way, and wipe the tail and head of the fish. (If the container does not fit, you can cut the fish in half, and pay attention to the cut surface should also be salted).

5. Put the fish in a basin, cover it with a plastic bag, stack a flat plate on top, and press it with a bowl of water. Place in a cool, dry place to marinate.

After 6, 4-5 hours, open it, and if the fish is marinated, turn it over and cover it to continue marinating, and then turn it once a day and marinate for 4-5 days.

7. After the pickling is completed, take it out and dry it outside the window for 2-3 days, and then take it back and put it in a dry and ventilated place to dry for 4-5 days.

The following are my answers to your questions, I hope it can be helpful to you, and it is also a common use of mineHow to marinate salted fish at home! The salted fish marinated in this way is not fishy and very fragrant! If you need a specific formula, please pay attention to my private message!

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.

Ingredients: 2 fish; Star anise: 2 pcs.; Sichuan peppercorns: 1 handful.

Method Steps:

1. Grass carp, herring.

Or black fish, dispose of the inedible parts of the fish, wash them carefully, control the moisture on the surface, and prepare spices when controlling the moisture of the fish;

2. Then prepare an appropriate amount of salt, star anise and peppercorns, put them together in a wok, do not put oil, slowly fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices will also be emanated;

3. Put out the fried salt, let it cool, prepare a relatively large container, put the processed fish into it, evenly apply the fried and cooled salt to the fish, remember to apply it both inside and outside;

4. Then marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to dry the salted fish, in the process, you will see that the surface of the salted fish becomes dry and elastic, which can be recovered;

In the first step, grass carp, herring or black fish are OK, dispose of the inedible parts of the fish, wash them carefully, control the moisture on the surface, and prepare spices when controlling the moisture of the fish; The second step, salt, star anise and peppercorns are prepared out of an appropriate amount, put them together in the wok, do not put oil, slowly dry fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices also exudes the third step, the fried salt is served, let it cool, prepare a relatively large container, put the processed fish into it, evenly smear the fried and cooled salt on the fish, and remember to smear it inside and outside; The fourth step is to marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to air dry the salted fish. The fifth step, if you like to dry a little, you can continue to dry for a few days, the specific time is grasped according to personal preference, and the salted fish is frozen in the refrigerator.

Marinate with green onions, ginger and peppercorns and salt for more than 3 hours. Hang the fish marinated in green onion and ginger water in a ventilated place and blow it until it is semi-dry, add salt, pepper powder, chili pepper noodles, toon seed noodles, high white wine, and put it in a jar.

Put some lemon juice, or put some ginger, which is very good, and then put some spices in it and marinate in the refrigerator for about five hours.

Stir-fry with peppercorns, star anise, cinnamon and salt. This salt is used to marinate the fish, and the fishy smell of the fish will be reduced a lot.

After the fish is cleaned, use the kitchen blotting paper to dry the excess water on the fish and change it into a diamond-shaped flower knife. It should be noted that there is a principle when changing the knife, that is, "the top is heavy and the bottom is light", that is, where the meat is thick, the knife is heavy, and where the fish is thin, the knife is shallow. The purpose of this is to make the fish not easy to break when the fish is fried, which affects the appearance.

After changing the flower knife, evenly spread a layer of salt on the fish, and use 1 tael of salt in catties. Add 2 slices of ginger and 1 green onion at the same time. Then hang it to dry for 1 hour to kill the moisture inside.

In this way, the meat of the marinated fish is firmer and more elastic, and the gap between the meat and the spines is larger, so it is easy to pick out when eating. If it has not been marinated, the fish itself will be very "noodle", and the taste will not be good, and there will be no wisps of fish texture. And the separation of fish bones and fish meat is also not good, which greatly increases the eating speed.

If you want to make your pickled fish firmer, I personally think that it is better to choose those fresh fish for marinating, and in the process of marinating, you must choose the right seasoning.

Wash the fish, then drain it with water, and then add green onions, ginger and salt, so that the marinated meat is firmer.

Hello, glad you with this question.

Before, it depends on what kind of flavor you like, what kind of fish you pickle, preserved fish or salted fish, dried fish. In fact, there are two ways to marinate fish, one is to marinate and dry, and the other is to marinate and seal the jar, the former is dried and the latter is kept hydrated. Personally, my most common pickling method is:

Light soy sauce is fresh, white pepper and ginger are fishy, sesame oil is fragrant, and a little sugar. Adding sugar is also to improve freshness, don't add more than the amount of sweetness but can hang out the umami on the line, a little salt to increase the bottom taste, if there are green onions, I will generally add some green onions, pick up and marinate for more than half an hour, and then whether it is to make fish fillet porridge, steaming, rolling soup is OK.

Production method: First of all, the fish is marinated and dried to make dried fish, the purpose is to preserve it for a long time, not to taste better. However, in the long-term practice of life, dried fish has indeed become a unique taste.

There are also two ways to dry the pickled fish, and you can get two flavors. One is dried fish and the other is preserved fish. Although they are all dried fish, the dried fish basically retains the taste of the original orange acres, but the preserved fish has waxed, which is preserved for a longer time and has a fuller taste.

Usually pickled fish is dried and made into dried fish, but it is salted thoroughly, dried quickly, and can be stored for a long time. The usual practice, more than a pound of fish, cut from the back of the trembling, easy to marinate, but also easy to dehydrate and dry. Because the back of the fish is thick, if it dries slowly, it is easy to spoil and not easy to marinate.

The small fish were directly disemboweled, and most of them were headed. Big fish can be scaled, or scaled, do not wash, remove the intestines, knead it with salt at a ratio of 3%, put it in a basin, pickle it for one day in summer and three days in winter. Then hang it out and dry it quickly.

Generally, it should be dried within a week, otherwise it will become preserved fish.

Pickled fish cannot be dried quickly, but must be dried slowly, commonly known as "shade drying". Treat the same in the early stage, do not wash with water, in order to prevent it from being polluted and rotted by raw water. The preserved fish is made in winter, after cleaning up, the salt is kneaded, and the amount of salt is also 3%, and it is marinated in the basin for three days, turning once a day, in order to marinate evenly.

Then hang it out, don't dry it directly, under the eaves, in a ventilated place, it will generally dry out in a week. At this time, the fish meat is also cured, with a strong cured meat, the preservation time is longer than that of dried fish, and it can be put for half a year without being bad, and it can be eaten until early summer.

Before cooking, soak the dried fish thoroughly to allow the dried fish to absorb enough water. Then wash the dust, scrape the scales, then chop the pieces, follow the recipe, or fry or steam, and make the dish.

That's all for me, I hope it helps!

1: Break the fish from the back, rinse with water and squeeze out the water and let cool for 1 hour.

2) Mix all ingredients with the fish in a large bowl and marinate for 24 hours.

3: Hang the marinated fish and dry it for 7 to 10 days.

4: Utensils such as wood flour, cypress branches, bagasse, fruit trees and other materials smoked for 8 hours.