1, cut the fish open, remove more water, add salt according to the ratio of fish to salt: 1:004, and rub and marinate the product: if you prefer spicy taste, add appropriate amount of Chili powder and pepper to marinate for 24 hours, take it out and cool it until the water in the fish is removed by 50%, and then marinate the vessel with white wine (double-mouthed pottery pot is the best). Disinfect the fish, then put the fish neatly in a container and keep it sealed. If salted fish is preserved in the twelfth lunar month, the shelf life is one year. The salted fish preserved in this way, after two months of pickling, is ruddy in color and has eggplant flavor. Like ham, it can be fried, fried and steamed.

2. Marinate the fish for 24 hours according to the above method, fry the fish with rapeseed oil until golden brown, let it cool, and marinate it with raw incense for one month before eating. The ratio of raw sesame oil to salted fish is 1:0.8. Salted fish marinated by contrast method should be steamed and taste better.

3. Buy a herring or sea eel of moderate size that you like;

Open the operation from the back, cut the fish bones on the back, and remove the internal organs and gills of the fish;

Do not rinse with water, but use a clean rag to clean the blood and black inner membrane in the fish body bit by bit, revealing fresh and tender fish;

Use your own processed salt or pepper and salt (stir-fry pepper and salt in an iron pan) to evenly coat the fish skin, but don't coat it on the fish skin;

After smearing the salt, sprinkle it on the salted fish with sorghum wine to keep it mellow;

Put it into a pottery basin, porcelain altar or basin, cover it with a piece of white paper, and then press out the fishy water from the fish with a stone for about a week;

Finally, take out the fish that has been marinated for a week, spread the salty side with bamboo pieces, put a strong string through the eyes of the fish head, and hang it outdoors to dry. Try to blow dry rather than dry, so that the fish is delicious;

Before eating, cut a piece of soaked water and steam it with onion, ginger and wine. Whether drinking or having dinner, family, relatives and friends are all drooling over the mellow chewiness, tight meat quality and eye-catching color. What are you waiting for? Let's act now. It doesn't matter if it's delicious.

Note: Winter is the best curing time, but summer is not suitable.

Practice and steps of fish slices with Chinese sauerkraut

Ingredients: salted fish, radish, oil, onion, star anise, pepper, cooking wine, soy sauce, dried pepper, ginger and garlic.

Practice steps:

Step 1: Smoked fish with Chinese sauerkraut in my hometown

Step 2, cut the pickled fish into pieces about 2 cm wide.

Step 3, soak in warm water for 30 minutes.

Step 4, take it out and drain it, and use kitchen paper towels to absorb water.

Step 5, add a proper amount of oil to the wok, heat it to 70%, put down the pickled fish skin, fry it until both sides are golden, then add cooking wine, soy sauce, ginger, star anise, pepper, garlic and stir fry for a while.

Step 6, then add the right amount of water to stew for a while, and you can cook!

Step 7, add some onions before cooking.

Tips:

Fish with pickled vegetables is salty and high in salt content, so it is not necessary to add salt when making.