Method:
1, pay attention to the production season.
2. Break the belly of fresh live fish, scale it, empty the internal organs, wash it and hang it dry.
3, cut into two inches wide and four inches long, add salt and wine to marinate for more than three days (the time should not be too long, so as not to stink).
4. Add refined salt and monascus to pepper powder and stir (pepper powder is used more, monascus is mainly used for coloring and seasoning).
5. Put the cut fish pieces into the prepared pepper powder and wrap them with pepper (the whole fish should be wrapped), and dry them for half a day to one day.
6. Put the dried fish wrapped in pepper in a jar, soak it in camellia oil (all the fish are immersed), seal it, ferment it for a week, and then open it to eat (it doesn't matter if there is white mold on it).
Cooking and eating
When eating, take the moldy fish out of the jar and fry it with tea. When frying, it is very important to grasp the heat. Fry slowly with low heat.
There are several key points. Fish should be fresh and dried in winter (it is easy to deteriorate in other seasons) (dried fish is completely different from non-dried fish, which is not easy to preserve and easy to disperse, and tastes dull and sour). After drying, it will form a unique taste.