1. Sweet and sour taste: fresh fish 100 kg of granular salt 15 kg of white wine (35~45 degrees) 3~5 kg of dried Chili noodles (fresh 12 kg) sweet distiller's grains 10 kg of glutinous rice 20 kg of pepper powder/kl.

2. Hot and sour taste: fresh fish 100 kg salt 15 kg dried Chili noodles 4 kg glutinous rice 25 kg Chili 1.5 kg ginger 6 kg red yeast rice 5 kg fennel 0.5 kg patchouli powder 0.2 kg garlic 3 kg dried tangerine peel 0.3 kg soil nitrate 0.2 kg.

Pickling tool 1. Pickling barrel: use hardwood slats as barrels, and use bamboo hoops as round barrels with large top and small bottom. The size of the barrel depends on the number of pickled fish, ranging from 5 kg, 10 kg, 15 kg and 25 kg. The height of the barrel is 0.8~0.9 m, and the diameter ratio of the mouth and bottom is 10: 7.

2. Stone pressing: pebbles with smooth surface, thick center and thin edges are selected as stone pressing, and the weight of stone pressing is equal to 2/3 of the weight of pickled fish, but if the fish is pickled within 5 kg, the weight of stone pressing is equivalent to the weight of fish.

3. Pad: The first pad under the ballast, usually made of grass, palm leaves, taro leaves, palm harrow leaves, bamboo shoot shells, etc. 20 cm below the barrel mouth or two semicircular pads (some are also made of wood).

Production time: usually in August and September of the lunar calendar, after the Millennium, the weather is cool and the temperature is suitable. At this time, the candidate foreign carp (caught in the river is ok, but the quality of other fish is poor after pickling) is firm and full, and the pickled carp is bright in color and good in quality.

Production method 1

1. Cleaning pickling bucket: The new bucket should be soaked in river water for two days. After it is absolutely watertight, soak it in plant ash for two hours, then wash it with clear water, then wipe it with leek or radish to remove the smell of wood and dry it for later use.

2. Fish selection: fish out, remove miscellaneous fish, select more than 250g of green carp (red carp is easy to sour), put it in reeds, put it in the river for a day, wash the fish with clear water, and discharge feces and mud in the cheeks. Two days later, the fish was cut off, gills and internal organs were discarded, then the blood was washed with clear water, and the water was drained gently. The fish was spread out and laid flat in a basin 1 hour, and the water was drained.

3. Soaking salt: put the fish in another pot, evenly cover the fish with fine salt (the ratio of fish to salt is 10: 1.5), then lay it flat in the pot layer by layer, sprinkle a layer of covering salt on it, and cover the pot with gauze to prevent flies from spawning and deterioration. After curing 16~52 hours, the fish can be hardened and put into the bucket.

4. Brewing sweet wine: In the process of pickling fish, sweet wine is brewed at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if it is not sour and sweet, there is no need to add sweet wine).

5. Preparation of pickled grain: take glutinous rice as the main raw material, steam it, spread it flat, sprinkle with a little salt water (or plant ash extraction water), Redmi, pepper, distiller's grains, fennel, garlic, Chili powder, broken ginger, Pogostemon powder, white wine and a proper amount of salt (about110 of the total salt).

6. Buckling: firstly, put the pickled rice grains into a pickling bucket for 2 cm, pick up the pickled raw fish, spread it on the pickled rice grains in the bucket, and then put the pickled rice grains 1.5 cm on the fish, so that the fish grains can be laid alternately. When laying a layer, flatten it by hand until the mouth of the barrel is 20 cm, then sprinkle the salt water of the original pickled fish, then press the platen and press it again.

Method 2

Stuff the dregs into the abdominal cavity of the fish, then combine the two pieces of fish into the original state and put them into the bucket layer by layer. Other methods remain unchanged. The bucket of pickled fish should be placed in a dry place to prevent the bottom of the bucket from being dirty and rotten. After a few days, water seeps from the bucket, so don't start it. This brine can isolate the air and protect the flavor of pickled fish.

How to eat: After being marinated for 3 months, it is generally edible. Take it out from the top layer by layer every time you eat it, as it is.