How to make Wuhan preserved fish delicious? Hubei Wuhan preserved fish is famous for its delicious taste. Pickled salted fish is especially convenient to carry around. Proper cooking methods can stimulate the delicacy of Wuhan preserved fish to the greatest extent. Let's take a look at how to make Wuhan preserved fish delicious.

How to prepare Wuhan preserved fish before eating 1 Wuhan preserved fish?

Wuhan preserved fish should be treated correctly before cooking. Common treatment methods are as follows-

1. First soak Wuhan preserved fish in clear water 12 hours or so until the fish is soft, chop it into appropriate pieces according to the cooking needs, wash it, and then drain the clear water to cook various dishes.

2. Boil Wuhan preserved fish in boiling water for about 6 minutes, turn off the fire, put it in the pot for about 4 hours, rinse and drain.

The first is braised Wuhan preserved fish.

Ingredients: preserved fish, soy sauce, cooking wine, onion, ginger slices and garlic cloves.

Practice steps:

1. Heat oil in a pan, add the processed preserved fish fillet, and fry over medium heat until both sides of the fish fillet are golden.

2, add soy sauce, cooking wine, onion, ginger, garlic cloves, then add the right amount of water, cover the pot and boil.

3, turn to low heat for about 30 minutes, and collect the thick soup out of the pot.

Second, steamed Wuhan preserved fish with lobster sauce

1. The processed Wuhan preserved fish is cut into thick strips one finger long for use (the bigger the cut, the longer the steaming time).

2. Heat oil in a wok, add onion and ginger until fragrant, then add lobster sauce and pepper to stir-fry, add preserved fish and a little cooking wine, stir well and turn off the heat.

3. Pour the appropriate garlic into the pot, mix well, pour into the steamer, and steam in the steamer for about 20 minutes.

Third, preserved fish in Hubei's hometown.

Ingredients: preserved fish, dried peppers, minced garlic, shredded ginger, green garlic seedlings and soy sauce.

Practice steps:

1. Heat the oil in the pan slowly, turn to medium heat, add the drained salted fish pieces and fry until golden on both sides.

2. Stir-fry shredded ginger, minced garlic and red pepper, stir-fry until fragrant, pour in some soy sauce, and add green garlic seedlings and stir well.

3. Green garlic seedlings can be cooked when they are broken.

4. Braised fish breast with lobster sauce and pepper

1. Chop the salted fish into small pieces, stir-fry with tea oil, and drain the oil.

2. Stir-fry the lobster sauce and Chili powder with the remaining oil in the pot, pour in the marinated fish and mix well, then pour in a little water and simmer for a while.

How to prepare Wuhan preserved fish to eat 2 Wuhan pickled preserved fish recipes?

1. Buy fresh lithium fish and clean them all.

2. Sprinkle enough salt on the fish, both inside and outside, not too little salt, otherwise the fish will stink, too much salt will kill you. The three fish I bought used almost 6 tablespoons of salt (that is, the kind of spoon used for eating at home).

3. Keep the salted fish in a big pot and put it on the balcony (there is no heating here, but it is not frozen) for 2-3 days.

After 4 or 3 days, the water in the fish has been forced out a lot, and the surface of the fish has become slightly wrinkled. At this time, string the lines at each fish mouth.

5. Hang it in a ventilated place on the balcony. If you hang it outdoors in your hometown during the day, you must take it back indoors at night. First, the temperature outside is low at night, and it may freeze. Second, night owls are definitely better than you think (they can walk a tightrope at night); The third is to avoid dew or rain at night.

6. With the passage of time, after 10 days, the water content of the fish became less and less, and the fish dried up, which happened to be the Spring Festival. You can take it down to eat.

If you can't eat it at that time, stew the fish head first, and the fish will continue to hang for 2 months.

How to eat Wuhan preserved fish well? 3. Pickling method of Wuhan preserved fish.

Step one, kill the fish.

Generally, salted fish is cut from the back (easy to dry and marinate), and the fresh fish is divided into two pieces along the back (the abdomen of the two pieces of fish should not be broken, but should be connected together), and then gills are removed, internal organs are dug out, and the black film on the abdomen is rubbed off, and then washed and drained for later use. This killing method is more suitable for fresh fish around 1 kg.

For fresh fish weighing less than 200 grams, the pickled fish should be cut open from the abdomen. For large fish weighing more than 1 kg, when killing fish, the head, tail and fins should be cut off first, and the fish body should be cut into two pieces (the two pieces of fish are completely separated and not connected with each other), and then washed and cut into pieces 3 cm wide and 3 to 5 cm long.

In order to speed up the curing of preserved fish and make it more tasty, we can also make various flower knives on the fish. How to make the flower knives depends on your preference.

Step 2, rinse.

The fish treated by the above methods can't be cured directly. Rinse the fish with running water first, and wash away the blood stains and other dirty things left on the fish. At the same time, the residual blood stains in the fish can be washed away.

The steps of rinsing are very important, and the key is to master the rinsing time. After a long time, more umami substances will be lost, which will affect the quality of pickled fish and easily deteriorate during pickling. Most fish will be fished out after rinsing 15 minutes. The rinsing time of coarse-scaled fish such as carp, herring or grass carp can be appropriately extended, but the longest time should not exceed 30 minutes.

Step three, curing.

Rinse the fish, then take it out and drain it. Drain the fish for later use. Then put 4 kg of salt for every 50 kg of fresh fish to prepare special coarse salt for pickling.

Preserved meat or preserved fish, try to marinate with special coarse salt, the flavor is better. This kind of crude salt can be used directly or after frying in the pot, with better flavor. When frying coarse salt, you can also add spices such as pepper, dried red pepper or cinnamon to make the taste of preserved fish richer.

The method of frying salt is simple. Put the salt in a large iron pot, without oil, and fry it directly until the fragrance comes out and the color is yellowish. Turn off the fire and let it cool, and you can use it. Cooking people add seasoning if they want, and don't want to add it.

Put the drained fresh fish into a large basin, pour in the prepared coarse salt, rub it evenly by hand repeatedly (put more coarse salt on the fleshy parts such as the fish back), then put it into a pickling tank layer by layer, and sprinkle a layer of coarse salt every yard.

After all the fresh fish are put into the pickling tank, sprinkle a layer of coarse salt on it and cover it, then seal the mouth of the tank and press heavy stones on it to facilitate the fresh fish to take out of the pot.

Step 4, air drying.

Fresh fish can be taken out and dried after pickling for 7 days. Enterprises produce large quantities of Wuhan pickled fish, and there is a step of sugar and salt water treatment before drying. The purpose is to make the preserved fish bright and bright. There is no need for our family to make preserved fish by ourselves. Let's just do it.

Take the salted fish out and put it on the drying curtain, or string it up with a rope and hang it on the drying rack. Put it in a sunny and well-ventilated place to start drying, and pay attention to turning it frequently during the drying process, which is not only convenient for drying, but also makes the pickled fish sun more evenly.

After a period of drying (as far as the local weather in Wuhan is concerned, it takes about half a month to dry), when the water content in the fish drops to 50-60%, Wuhan preserved fish is successfully made.

Wuhan preserved fish can be stored in the refrigerator, but if you cook a lot of preserved fish, it is estimated that you can't finish it in 10 and a half days, so you should keep it in the freezer, and it won't go bad for a long time.