How to marinate the fish in soy sauce, marinate the fish in soy sauce for a few days

Marinating method of sauce fish 1

1. Pour the soy sauce into a basin, add salt according to the ratio of personal taste, and then add star anise, cinnamon, cloves, Sichuan pepper and ginger slices.

2. Stir with chopsticks until the salt is completely melted into the soy sauce, and soak the spices in the soy sauce for at least five hours to allow the fragrance to blend into the soy sauce.

3. Then soak the fish in soy sauce and marinate it for one day and then dry it.

Method. 2. Ingredients: 10 kg of fish, 150g of salt, 1 tael of liquor, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, appropriate amount of pepper.

1. Disembowelment the fish to remove the internal organs, head and tail, and wash.

2. Use a clean towel or kitchen paper to dry the water on the fish. Make a few cuts on the fish to make it easier to absorb the flavor.

3. Then smear liquor around the fish to sterilize and increase flavor.

4. Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder (there are also five-spice powders) for every 10 catties of fish.

5. After marinating for 5-7 days, take out the fish, hang it in a cool and ventilated place and blow it until it is semi-dry.

Marinate for 30 hours.

Ingredients: 10 kg of tilapia, 400g of salt, 20g of five-spice powder, 5g of chili powder, 150g of liquor, 50g of soy sauce, 30g of sugar.

Step 1: Tilapia is cut open from the back, washed and the black membrane is removed.

Step 2: Put it on the balcony to dry the surface moisture.

Step 3: Put salt, five-spice powder and chili powder in the pot, stir-fry over medium-low heat to change color, and stir-fry until fragrant.

Step 4: Mix liquor, soy sauce and sugar into juice.

Step 5: Coat the tilapia with the sauce.

Step 6: Apply salt and pepper to the fish while it is hot, massage it all over the body.

Step 7: All the fish are processed and placed in a container. The remaining sauce and salt and pepper are poured over the top layer.

Step 8: After more than ten hours, turn it over, turn the fish on the top to the bottom, marinate for more than ten hours, and then hang it up to dry.

Step 9: Wear the marinated tilapia with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

Marinate the fish with soy sauce for a few days, this kind of pickled fish is not very good for the body, but if you have to make this kind of dish, I can tell you to buy fresh fish, you have to wash him several times with water, and soak it for 15 minutes, so that the fishy smell is soaked in cooking wine, you are pouring some less salt, and then knead him, so that the soup at the bottom is poured out, and then put about half a catty of soy sauce. This allows you to marinate for 12 hours, make fresh and dry it.

Marinate for a week and you're done.

Hello, if you want to have a lighter taste of pickled fish, you can use ten catties of fish for six taels of salt, and if you want to be salty, you can use ten catties of fish for one catty of salt. Put the salt in the pot and fry it hot, then add the peppercorns and cloves and stir-fry until fragrant. The proportion of salt is 2-4 taels per 10 catties, that is, 100-200 grams.

Pour the high liquor into the fish and wipe it well (the fish is disemboweled, take out the internal organs, do not rinse with water), and then wipe the hot salt on the surface of the fish and meat (wipe evenly) on the tank, a layer of fish and a layer of meat are stacked (the amount is less than 6 days to turn the tank, the amount is more than 3 days to turn the tank), marinate for 7-10 days and then take out and dry. When drying, please pay attention to choose the weather with a relatively low temperature and good sun, and just a good sun for a day. This is because fish and meat are exposed to sunlight for a long time, and the fat will break down under the action of ultraviolet rays.

Suggestion: Don't hang it outside every day to dry, too dry, first, the fish or meat will have no taste, and second, there will be "ha, texture" after storage. The correct way is to dry the fish and meat in a cool and ventilated place after basking in the sun, if possible, chop the meat and fish into small pieces with a knife, seal it with a fresh-keeping bag and put it in the refrigerator, store it and eat it at any time.

Ingredients: 1 celery cong Zheng pat, 1 onion (medium size), 1 green onion, appropriate amount of coriander, 20 grams of ginger, 20 grams of garlic, cumin powder, chili powder, chopped peanuts, 10 grams of pork rib sauce, cooking wine, spicy beef sauce, hoisin sauce, Zhuhou sauce, oyster sauce, chicken juice, tempeh, salt, bean curd, sesame oil, 2 grams of Sichuan pepper, a little cumin, fragrant sand, nutmeg, cardamom, cinnamon, tangerine peel, bay leaves, spices, grass fruit, Kaempfera salad oil.

Method: 1. Remove the scales and wash the fish, cut it from the back, and remove the internal organs. Dry the fish with a kitchen paper towel, sprinkle with cooking wine and salt, wipe well, and marinate for 20 minutes.

2. Prepare the sauce and mix all kinds of sauces except tempeh and beef sauce in a bowl.

3. Wash and cut the green onions, onions and celery into sections, wash and slice the ginger and garlic, and wash and cut the coriander into large sections.

4. Tie the peanuts, let them cool, and press them into pieces with a knife.

5. Heat the pan with cold oil, add all the seasonings, and reduce the heat. Fry until the seasoning is golden brown, turn off the heat and strain out the seasoning.

6. Preheat the oven to 230 degrees, put the marinated fish on the third layer of the oven, and bake for 5 minutes.

7. Take out the fish, evenly brush the sesame oil on the fish, and then sprinkle with cumin powder and chili powder. Adjust the dosage to your taste.

8. Continue to put it in the oven and bake for 10-15 minutes until the surface is golden brown.

9. Heat the spice oil in the wok, add ginger, garlic and shallots and stir-fry until fragrant.

10. Put the prepared sauce and stir-fry until fragrant, then add the beef spicy sauce and tempeh to fry until fragrant, and spray in a little cooking wine.

11. Add boiling water, then chicken juice and oyster sauce. Add celery and sesame oil, turn off the heat and set aside.

12. Place the grilled fish on a baking sheet lined with onions.

13. Pour the boiled juice over the fish, sprinkle with coriander and peanuts.

Ingredient breakdown.

Ingredients: 10 kg of Fushou fish.

Excipients: 400g salt, 20g five-spice powder, 5g chili powder, 150g liquor, 50g soy sauce, 30g sugar

Steps: 1.Fushou fish is cut open from the back, washed and torn off the black membrane. Cut it from the back and then use a knife to cut it on the meat for easy flavoring and drying.

2.Put the balcony to dry the surface moisture.

3.Put salt, five-spice powder and chili powder in the pot, and fry over medium-low heat to change color and bring out the fragrance.

4.Mix liquor, soy sauce and sugar into juice.

5.Fushou fish is coated with seasoning sauce.

6.Apply salt and pepper to the fish while it is hot, and massage it all over the body as you go.

7.All the fish are processed and placed in containers. The remaining sauce and salt and pepper are poured over the top layer.

8.After more than ten hours, turn it over, turn the fish on top to the bottom, marinate for more than ten hours, and then hang it to dry.

Nutritive value. The meat of preserved fish is delicate, delicious, and the nutritional value is very high, the protein content is, the fat content is, the vitamin A content is particularly rich, and the content of phosphorus, calcium, iron and other elements is also very high.

1. 10 kg of fish, 150g of salt, 1 tael of liquor, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, appropriate amount of pepper.

2. Disembowel the fish to remove the internal organs, remove the head and tail, wash it, and then wipe the water on the fish with a clean towel or kitchen paper. To make it easier to absorb the flavor, make a few cuts on the fish. Then smear liquor around the fish in order to sterilize and increase the flavor.

3. Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder to marinate every 10 catties of fish.

4. After marinating for 5-7 days, take out the fish, hang it in a cool and ventilated place and blow it until it is semi-dry, ready to smoke.

5. In an iron pot, put 2 tablespoons of peanut shells, brown sugar or sugar, dried grapefruit peel, orange peel, etc.

6. Put the iron frame on top of the smoker.

7. Put the food to be smoked on an iron rack, cover it, turn on the medium heat, smoke comes out, and then turn on the minimum fire, wrap the wet towel around the edge of the pot, and the smoke will not come out. Smoke for 20 minutes, turn off the heat, leave for 10 minutes, open the lid and turn over the food, and add some smoked ingredients. Cover and smoke for another 20 minutes.

8. Uncover the lid, the aroma is tangy, and the smoked preserved fish, bacon, and dried cured meat are golden in color.