Many people pickle salted fish, will encounter two problems, waxed fish is washed after pickling or pickled after washing, a fish put how much salt, as long as we will solve these two problems, the fish will be pickled super fragrant, and will not be stinky, pickled fish, eat for a year without any problem.

Waxed fish

When we pickle fish, many people do not know whether the fish should be washed and then pickled,if not washed, the fish so much blood and water, is not pickled out of the fish fishy flavor is very heavy? Today we will give you to solve this problem: pickled fish, fish need to be cleaned first? A lot of people get it wrong, resulting in preserved fish does not smell good but also stinks. The correct way is: when pickling salmon, salmon can not be washed, the following master Hu will explain the correct way to pickle salmon and salmon why can not be washed pickle principle.

Ingredients to prepare: 20 pounds of grass carp (2), 300-350 grams of salt, 10 grams of pepper.

Authentic practice:

1. First, remove the scales of the grass carp, and then cut the back of the fish, followed by the belly of the fish and the black membrane of the internal organs and deal with the fish, and finally wipe the fish with a dry towel, you can spare.

2. Prepare a large basin, wipe the basin clean, and then the bottom of the basin sprinkled with an appropriate amount of salt and pepper, and then each side of the fish every corner of all the salt, wipe the salt of the fish into the basin, sprinkled with an appropriate amount of pepper, the second whole body is also smeared with an appropriate amount of salt, and then put into the basin, sprinkled with an appropriate amount of pepper, covered with a layer of plastic bags, pressed on 3-4 large stones, pickled for 4 days.

3.4 days later, the fish will be turned over, the bottom of the fish meat to the top, the top of the fish meat to the bottom, and then covered with a plastic bag, pressed on the stone, marinated for 3 days.

4.3 days later, the pickled fish into the water, the fish surface of the peppercorns and blood thoroughly washed, and then get the sun exposure for 3.4 days can be.

5. Sunny fish, cut into small pieces, into the pot to fry into a golden brown, and then on the steamer, steamed for 3-5 minutes, the fish ate fragrant and tender, but also very flavorful.

Fish can not be washed and then pickled principle: Pickled fish and cured meat is the same reason, fish wash, will be the fish in the microbial and blood wash away, fish flavor, is to rely on the fish blood to lift up, if you wash the fish, but also to make the fish infected with other germs, if the weather is not good, not to The fish will start to brine, resulting in fish pickled for too long, the fish will stink, if people do not wash, the fish can be pickled for up to 8-10 days, are not any problem, so pickled fish, fish can not be washed first.