Generally speaking, herring, perch, mandarin fish and grass carp are better for making pickled fish. We take the most common grass carp as an example. First, the fish is slaughtered and washed, and after removing the thorns, the fish is sliced into large and thin slices. The most important thing is to marinate the fish, and the quality of the marinated fish directly affects the tenderness of the fish. In addition, we will add seasonings such as salt, chicken essence, cooking wine and shredded ginger when marinating normally. In fact, everyone knows how to size. It should be noted that in the sizing process, one is to use egg white, and the other is to use sweet potato powder. I think this is the key point, and the taste and color of fish fillets are here.
Then choose fresh fish, the blood on the fish is not washed clean. If the water is not controlled to dry, the foam on the water surface is not scooped out during the process of cooking the fish bones, or if the egg white is not mixed evenly during curing, foam will be produced. Then put the mung bean powder for sizing. Don't put too much at one time. Add it little by little and stir it gently. At first, it will feel very dry, but water will seep out from the fish fillets. When it becomes thin, add some mung bean powder and add it once. First, the fish should be fresh, the scales should be removed, and the fish skin must be scraped clean. Scraping and washing the fish skin dry can not only remove the fishy smell, but also help the fish not slide on the cutting board in the later period, which is easy to change the knife. And the thickness of fish fillets should not be too thick or too thin.