Menu category: private cuisine

Recipe making: steaming (steaming with onion and shredded ginger, pouring with hot oil), frying (frying with pepper and salt),

Roast (you can try western style: add butter, pepper and salt, Japanese style: add essence, soy sauce, wine and sugar. )

salted fish

1。 Fresh salmon and fish are cut into 1 inch pieces and put into containers.

2。 Add a handful of pepper, cooking wine, onion, ginger and a lot of salt.

3。 Seal the container with plastic wrap and put it in the refrigerator for three days.

4。 Fry in oil until both sides are yellow.

note:

Salmon must be fresh, and the color of pickled fish is red.

The amount of salt is very important. If it is too little, be careful that the fish is not fresh. I can't stand too much salt.

Don't put it in the refrigerator for too long, the fish won't taste good unless it is fresh.

If you like spicy food, you can add Chili.

Pickling salted fish in refrigerator skillfully

Scrape the scales of the caught/purchased chilled or fresh fish, cut it open from the abdomen, and take out the gills and internal organs. If there is a black film on the belly of the fish, be sure to scrape off the black film with a knife, then rinse the fish clean and absorb the water with a clean cloth;

Take a lot of salt, evenly spread it on the belly and body of the fish, and sprinkle salt on the inside and outside of the fish head. In short, the whole fish is evenly coated with a thick layer of salt;

First, wrap the fish in two layers with a thick and strong kitchen paper towel from beginning to end, and tie it tightly with a thin cotton rope if necessary. Then, wrap the fish wrapped in paper towels tightly with another layer of plastic wrap, and wrap it tightly! Finally, wrap the two layers tightly with tin foil.

Put the wrapped fish in a flat plate, and then press heavy objects (I will press a lot with cans! ), put it in the refrigerator for a while. Heavy pressure can force the water out of the fish itself, and putting it in the refrigerator can dehydrate it and keep it well! Marinate salted fish in the refrigerator for at least 4 days, and marinate for a few more days if the pressure is not heavy enough. The pressure must be great! Heavy things can make fish strong and delicious!

Put a plate of wet tea (not soaked in tea) or cut lemon in the refrigerator to absorb the smell and remove the odor.