Accessories: 50 grams of crispy noodles, 40 grams of shallots, 12 homemade steamed buns.

Seasoning: spiced salt 1000g, cooking wine 30g, soybean oil 5000g.

Manufacturing technology: 1. Perch is operated from the back, scales and viscera are removed, one piece is divided into two pieces, and washed. 2. Spread the fish evenly on both sides. 3. Spread the spiced salt evenly on the fish body (inside and outside), pour in cooking wine (add a proper amount of water when pouring the cooking wine, which is easy to stir evenly), marinate for 8 hours, put it on a clean grate, and air-dry it in a cool and ventilated place 12 hours. 4. Heat the soybean oil to 80% heat, put the fish in, soak it in low heat until golden brown, and take it out thoroughly. 5. Cut the fish into strips, then put them in a fish-shaped dish, and serve with shallots, spicy and crispy buns.

Features of finished products: golden color, fresh but not salty.

Production key:

1, the biggest feature of this dish is that it has the taste of salted fish, fresh but not salty. In order to achieve this effect, we tried many times. At first, it was not successful. At that time, we could only sell two or three copies a day, but after adjustment, the effect was very good, especially for people over middle age, because this dish had a aftertaste. The key to this dish lies in the choice of ingredients. After groping, now we only use three Jin of fish. Fish of this size is best for salted fish. Too small and too fishy, the proportion of seasoning is not easy to master, and it is not easy to pickle and taste. In addition, the curing and air-drying time will be different. Also, the proportion of spiced salt has been adjusted a little.

2. Production of spiced salt: The production method is the same as the spiced salt used for air-dried chicken in mountain village, except that several ingredients are added. Similarly, taking 1 1,000 grams of refined salt as an example, on the basis of the original spices, three Amomum tsaoko, two small pieces of cinnamon and seven or eight pieces of dried peppers were added.

3. When frying, the oil temperature must be 80% hot before it can enter the pot. No matter how high it is, it will be cooked outside, and no matter how low it is, it will eat oil. Vegetable oil is too oily and has no umami flavor.

4. Ingredients of steamed corn: the ratio of corn flour, soybean flour and millet flour is 8: 1.5: 0.5, then add proper amount of baking powder and yeast, and stir the flour with cold water. Among them, you can add some wild vegetables to enhance the fragrance, or you can add some paste oil (fry the shallots in the oil, slightly paste, and remove the residue), and add a teaspoon of oil to one catty of noodles.