① An ordinary iron pot stove with a diameter of about 60 cm. (2) Salt, red pepper, dried vegetables, vegetable oil or tea oil. (3) a 50 cm diameter wire rack with a handle on each side. 4 firewood and chaff. ⑤ Charcoal. It is required that it has been completely burned, and it will not smoke when burning, nor can it use charcoal with strong smell such as pine and camphor. ⑥ Ceramic pots, altars and cans.
(2) curing, baking, boiling and baking procedures
Dried fish with rice field flavor can only be made through five processes: pickling, baking, boiling, baking and sealing, which takes 3-4 days. The specific operation method is as follows:
1. Body cavity salting ① Salting, baking and cooking of flavored dried fish in rice fields are generally carp and crucian carp. Fish in rice fields can be caught in 0/0 days to half a month after dew is baked in the field. Freshly caught fish should be kept in running water for a day to remove silt. (2) Fresh fish do not remove scales and gills, cut off intestines and wash the belly cavity. (3) Put proper amount of salt on the inside and outside of the fish cavity and gill flap, and then put it into a pot and a jar for dry pickling overnight.
2. Add pepper to your stomach and bake. ① Prepare a proper amount of red pepper, wash and dry it. (2) Cut the dried red pepper into pieces, add a proper amount of salt, stir it evenly, and stuff it into the fish belly. (8) Use a wood fire to heat the stove, and put the pickled fish stuffed with peppers in the stove pot one by one. First, use a big fire, then use a small fire, and constantly adjust the position of the fish in the iron pot, watching while baking, not too dry.
3. Cook dried vegetables with fish ① Pick up the dried fish, brush the pan dry, and then spread a thick layer of dried vegetables along the bottom of the pan. Dried vegetables are mainly dried vegetables, and farmers can knead them with their own cabbage and vegetables, especially dried beancurd and dried bamboo shoots. The dried vegetables kneaded with bitter pig vegetables picked in Shan Ye are particularly good. In addition, if there are no dried vegetables, you can cut taro, pumpkin and sweet potato into pieces and put them in the pot. (2) Spread the dried fish heads and tails evenly on the dried vegetables, which can overlap, spread one layer, and pour a layer of vegetable oil or tea oil until the pot is covered. (3) Add a proper amount of water, simmer for 2-3 hours, pay attention to the temperature, and increase the amount of water appropriately, so that the fish can't eat thorns.
4. Roast evenly with charcoal fire ① Shake off the dried vegetables and peppers on the cooked dried fish, put them on the wire rack one by one, and then put them in a pot and roast them with charcoal fire. (2) At the beginning of baking, it is required to have a strong charcoal fire, and constantly adjust the position of the wire rack in the iron pot or furnace to make the dried fish in different positions evenly heated. At the same time, turn the dried fish every few minutes so that both sides are heated evenly to avoid scorching. (3) Roast it for the second time every five or six hours or the next day, and put a layer of plant ash or chaff on the red-hot charcoal to reduce the firepower. When baking, turn the dried fish frequently and adjust the position of the wire rack to make the dried fish heated evenly. The second roasting takes about 3-5 hours until the water in the dried fish is basically dry. Generally, every 3 ~ 4 Jin of fresh fish is roasted 1 Jin of dried fish.
5. Sealed drying cylinder ① According to the quantity of dried fish, it is equipped with ceramic cylinders, jars and jars, which are washed and dried (oven). (2) Put a small amount of desiccant into ceramic pots, jars and cans, stack dried fish one by one, and seal the pots, jars and cans with plastic film. (3) Ceramic pots, jars and cylinders should be placed in a ventilated and dry place.
Second, the flavor of dried fish cooking
1. Under normal circumstances, the sealed dried fish can be taken out immediately when it needs to be eaten, and can be used as a dish to entertain guests. In general, there is no need to cook alone. Attention, when eating, ceramic pots, jars and cans must be taken away immediately and sealed.
2. Cook some bacon and garlic, cut into sections, add appropriate amount of bean curd soup and dried fish, and stew until the bacon is cooked. At this time, the fish, meat and vegetables are delicious, boneless and spineless, with peculiar taste and special fresh fragrance, which has always been loved by the people in the mountain city and is the treasure of dried fish.