Pickled fish put more white wine can be more drying a little bit to get rid of the smell of wine.

Pickled fish practice:

1, the fish from the head to the tail in the dorsal fins shaved wash, the fish belly inside the black membrane cleaned off (remember Oh, here forget to clean up, and only cleaned up later), to be cooled and dried moisture (can also be wiped dry with a cloth) coated with white wine or cooking wine;

2, one hour later, with a small row of brush or hand in the inside and outside of the body of the fish evenly coated with Fried pepper salt (10-15 grams per catty of fish);

3, the coated fish placed in a container marinated for 3-5 days (high temperature marinated for 3 days);

4, will be marinated fish with a rope or hooks tampered with firmly, hanging in a ventilated sunny place blowing for 3 days and then changed to ventilated in the shade of the air made of semi-dry, half a month after the fish can be washed with warm water and pepper on the floating dust, cut into pieces or cut into Strips and sprinkled with green onion, ginger, steam 30 minutes after serving.

Cured Fish:

Cured fish is a locally recognized delicacy in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, containing amino acids that cannot be synthesized artificially as well as a variety of vitamins, which have the function of strengthening the stomach and aiding digestion. Cured more than 10 years of pickled fish can also cure enteritis, diarrhea, especially after the disease or postpartum loss of appetite, eat pickled fish can enhance appetite, invigorate the spirit.