Accessories: 400g of salt, 20g of spiced powder, 5g of Chili powder, 50g of liquor150g, 50g of soy sauce and 30g of sugar.

Production steps

1. Shoufu fish cut open from the back, washed and torn off the black film. Cut it from the back, and then cut it with a knife, which is convenient for eating and drying.

2. Put the balcony to dry the surface moisture.

3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.

4. Mix white wine, soy sauce and sugar into juice.

5. Shoufu fish is coated with sauce.

6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.

7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.

8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.

Smoked preserved fish generally take fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: wax block, wax skin and salted fish.

General 1.5 Jin of fresh fish are decapitated, tailed and eviscerated, and cut into small pieces of 3.3 cm square to make preserved fish. 1.5 Jin of fresh fish are cut into small pieces from the back, and a flower knife is punched at the meat thickness to facilitate pickling.

Then processed into preserved fish, generally smaller fresh fish below 200 grams, cut off the internal organs and made into saury. ?

After the fish is cut, it is rinsed with clear water, and every 100 kg of fresh fish is salted with 8 ~ 1 1 kg of salt, and then it is taken out of the tank (basin) for 6 ~ 8 days. When the body surface is dried until there is no water, smoke it for 6 ~ 8 hours with low fire, and control the amount and temperature of smoking.

And turn it every 2 hours to make the fish fully and evenly smoked, thus improving the quality of fish products.

Before Li Chun (February 4th)

Take freshwater fish, generally grass carp, silver carp and herring.

Caesarean section, washing, salting with plenty of salt, drying in the sun, or in a cool and ventilated place when there is no sunshine.

Note: 1. Hubei preserved fish should be cooked before spring.

2. Because there is no smoking method, pickled fish should not be stored for too long compared with other varieties in pickled goods. Generally, it should be eaten before and after spring ploughing to avoid mildew?

Ingredients: half dried fish, red pepper, garlic sprout, soy sauce.

Exercise:

Cut the marinated fish into 3cm pieces, fry them in an oil pan until golden brown on both sides, then sprinkle some soy sauce, stir fry the garlic sprouts, add a little water, cover the pan for a while, and serve.

Referring to the first method, take the unfinished preserved fish pieces, mix them with the rice to be steamed, and steam them. Eating in this way, the taste of preserved fish is also different from the first method. Taste, waxy and soft, the taste is still the same. ?