Pickled fish: it belongs to home cooking, and the main raw material is grass carp; The process is pickling, and the production is simple.
Raw materials: grass carp (more than 4 kg)
Ingredients: onion, shredded ginger
Seasoning: cooking wine, pepper and salt.
Exercise:
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.
Naughty fish:
Erythroculter ilishaeformis, whose scientific name is Erythroculter ilishaeformis, is large, slender, flat on the side and willow-shaped. Keep the back of your head straight and raise it. The mouth is in the upper position, the jaw is thick and sharply upturned, standing in front of the mouth, making the mouth crack vertical. Eyes are big and round. Small in scale. Erythroculter ilishaeformis is a large freshwater economic fish in the upper and middle layers. It is agile, good at jumping, grumpy and easily frightened. Among them, "Danjiangkou Crouching Red Crab" is the most famous. In February 2008, the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) approved the protection of geographical indication products for erythroculter ilishaeformis in Danjiangkou.