1, raw material formula: sweet and sour: 100 kg of fresh fish; 15 kg of granular salt; white wine (35 ~ 45 degrees) 3 ~ 5 kg; 3 kg of dried chili pepper noodles (12 kg of fresh); 10 kg of sweet wine dregs; 20 kg of glutinous rice; 1 kg of pepper; 5 kg of ginger; 5 kg of red currant; 0.3 kg of cumin powder; 0.2 kg of patchouli powder; 3 kg of garlic (finely chopped); Earth nitrate 0.2 kg.
2, sour and spicy flavor: 100 kg of fresh fish; 15 kg of salt; 4 kg of dried chili pepper; 25 kg of glutinous rice; 1.5 kg of pepper; 6 kg of ginger; 5 kg of red currant; 0.5 kg of fennel; 0.2 kg of patchouli powder; 3 kg of garlic; 0.3 kg of tangerine peel; 0.2 kg of soil nitrate.
3, cleaning pickling barrel: new barrels should be soaked into the river water for two days, absolutely no leakage of water, within the grass ash water immersion for 2 hours, and then washed with water, and then rubbed with leeks or radish, to remove the smell of wood, drying standby.
4, choose fish: will use the fish caught, remove miscellaneous fish, selected more than 250 grams of green carp (red carp easy to acid), into the basket, put the basket into the river for a day, so that the fish can be rinsed with clean water, drain feces and gills inside the mud and sand and so on. Wait two days to take the fish broken back, broken into two halves connected to the abdomen, discard the gills and viscera, and then wash with water to clean the blood, gently shaking off the water, the fish spread out flat into the basin for 1 hour, drained.
5, dip salt: put the fish into another pot, with fine salt evenly rubbed all over the fish (fish salt ratio of 10:1.5), and then layer by layer in the pot, the top layer of cover salt, in the mouth of the pot covered with gauze, to prevent flies from spawning into the spoilage. Salt 16~52 hours later, the fish body hardening can be filled with barrels.
6, brewing sweet wine: in the process of salting fish, while brewing sweet wine. With high-quality glutinous rice, according to conventional methods of brewing (if not pickled sweet and sour flavor, may not add sweet wine).
7, the preparation of pickled dregs: glutinous rice as the main raw material, glutinous rice steamed, spread out, sprinkled with a little soil nitrate water (or grass ash leaching water), red currant, peppercorns, sweet dregs of wine, cumin, garlic, chili powder flour, crushed ginger, patchouli powder, white wine and an appropriate amount of salt (about 1/10 of the total amount of salt), all stirring and mixing evenly into pickled dregs.
8, loaded barrel: the pickled dregs first paved into the pickling barrel 2 cm, the salted raw fish fish fish, spread on the dregs of the barrel, and then put the pickled dregs of 1.5 cm in the fish, so that the fish dregs of the alternating pavement, put a layer of pavement should be pressed with the hands of pressure pressure, until the end of the pavement, the mouth of the barrel to stay out of the 20 centimeters, and then sprinkle the original impregnated with fish salts, and then pressed the pressure plate sheet, and then pressed on the pebble blocks (the first pressed on the weight of the 1/2, 2 days after the). All pressed on).