I remember when I was a child, every winter solstice after the family will prepare a variety of preserved food for New Year's Eve, almost every house will be hanging under the eaves of the preserved fish, preserved meat or preserved sausage, drying time after a long time after the preserved fish, preserved meat will be bubbling with a little bit of oil; in particular, the preserved fish with a little bit of oil frying, the unique aroma of the people's appetites, and today I will share with you the preserved fish my mother has been used for 20 years method.

This method of pickling fish has been in use since I can remember, and has not changed for decades, the practice and flavor of preserved fish has been y imprinted in my mind, in fact, the best way to pickle preserved fish is not to rub the salt directly to pickle, there are still a lot of things that need to be paid attention to, such as the treatment of fish, the treatment of salt, etc., but also in the rubbing of the salt before adding a little bit more? It? , so as to make the fish is not bad, the flavor is more unique.

Salt Waxed Fish Practice

Instrument preparation: grass carp (other fish can also be) about 10 pounds, about 200 grams of salt, dry pepper, anise, cumin, sesame leaves, cinnamon, chili powder, a high degree of white wine.

1. pickled fish fish try to choose a head of large meat thick fish, so that the cured fish flavor is enough fragrant taste better; we need to scale the fish (you can also not go) from the back of the knife to break open, remove the internal organs and the black membrane in the abdomen, and then cleaned with water, and then use a clean towel to wipe the surface of the fish body water, this step is very important, it is necessary to wipe the water dry; and then with a high degree of white spirit Wipe the body of the fish, used to disinfect and sterilize can also increase the aroma and flavor.

2. and then prepare salt, generally ten pounds of fish to add 200 grams of salt can be made, made of salted fish salty and light; we will pour salt into the pot to add an appropriate amount of pepper, anise, cumin, sesame leaves, cinnamon stir-fried spices, salt slightly yellow can be sheng to cool to use; pepper to add a little bit more than the other spices in moderation can be.

3. will be fried and cooled salt evenly coated in fish, every place should be coated with salt, like can also add a little chili powder, and then the fish placed into a clean basin without water and oil, the rest of the spices are also put in, covered with plastic wrap marinade for two to three days; if a lot of fish is best to use a stone to press the marinade, every 12 hours or so will be turned under the bottom of the fish on top of the marinade again.

4. two or three days later, the pickled fish out of hanging in a cool ventilated place, according to the weather air-drying 15 days or so can be saved, it is best not to use the sun directly in the first few days, as long as there is ventilation on it, do not dry the fish too much, otherwise the taste is not good. So pickled fish is done, take out a piece of wash and then chopped into pieces to soak, fried in oil or this steamed flavor is quite wonderful.

Summary

Pickled fish head must be large, so pickled out of the meat is good; fish body water must be wiped clean, and then coated with a little high degree of white wine sterilization fresh. Ten pounds of fish add 4 two salt ratio is just right, moderate salt is not easy to bad, salt add spices fried, easier to make the fragrance of the spices evaporate out. Sunshine fish, pay attention to prevent birds steal food oh.