Pickled fish raw materials: grass carp (more than 4 kg)
Ingredients for pickled fish: onion and shredded ginger.
Seasoning for pickled fish: cooking wine, pepper and salt.
The practice of pickled fish:
1, clean the fish dorsal fin from beginning to end, clean the black film in the fish belly (remember, I forgot to clean it here, but I cleaned it later), and coat it with white wine or cooking wine after it is dried (or dried with a cloth);
2. After one hour, evenly spread the fried salt and pepper (per catty of fish 10- 15g) on the inside and outside of the fish with a small brush pen or hand;
3. Marinate the coated fish in a container for 3-5 days (high temperature for 3 days);
4. Use rope or iron hook to make the salted fish run steadily, hang it in a ventilated and sunny place and blow it for 3 days, then roll it up in a ventilated and cool place to make it semi-dry. After half a month, you can wash the floating dust and pepper on the fish with warm water, cut it into pieces or strips, sprinkle with onion and shredded ginger, and steam it in SAIC for 30 minutes before eating. Tips:
1, non-edible preserved fish can be stored in the freezer of the refrigerator to prevent dried fish.
2. Marinated fish must be soaked in water to remove salt before cooking; Scale and slice the desalted fish for later use.
3. Don't cook fish with many small thorns.
This dish can also be used to bake or fry cooked food.
Healthy eating:
Fish with pickled vegetables has the effects of stimulating appetite, promoting fluid production and promoting digestion, and invigorating spleen and appetizing. It is said that pickled fish for more than ten years is a specific medicine for enteritis and diarrhea.
Food taboos:
Kimchi is convenient to eat and easy to preserve, so it is loved by people. However, eating pickles often is not good for human health, so it is recommended to eat them in moderation.