1, how to get rid of the fishy flavor of dried fish

Small dried fish itself is too heavy fishy flavor. If you don't do anything about it, the fishy flavor will still be great after you make the dish. However, if the dried fish in the bubble, add some vinegar in the water on the line. Dried fish soaked in vinegar has no odor at all, after making the dish tastes no fishy flavor. Below you and I together with this method to make a delicious spicy small dried fish it - raw materials: 300 grams of dried small fish, 10 grams of dried chili peppers, 200 grams of cooked peanut rice, 5 grams of peppercorns, green onions, ginger, garlic, vinegar, cooking wine, light soy sauce, sugar, each in moderation. Practice: onion, ginger, garlic minced, dried chili ready, peanut rice slightly rinsed with water to drain. Dried small fish with vinegar soaked in water for about 1 hour after rinsing with water, drained. Heat a moderate amount of oil in a wok and deep fry over medium heat for 2 to 3 minutes, then drain off the oil. The pot to leave a little oil in the bottom of a small fire sautéed onions, ginger, garlic, dried chili peppers, peppercorns, pour into the fried peanuts, small dried fish stir fry, add the appropriate amount of cooking wine, soy sauce, sugar stir-fry for a while can be.

Dry fish how to get rid of fishy

2, dry fish how to do

2.1, washing

Dissected in the blood before the blood coagulation, with a brush one by one in the water to wash away the blood stains, mucus, put into a basket, dripping dry, can be marinated. You can also put the washed fish body into the pre-prepared brine, immersion 3 ~ 5 hours, remove the drip-dry brine, and then marinated.

2.2, salt pickling

Determine the amount of salt to be used according to the size of the fish, generally 18 to 24 kilograms of salt per 100 kilograms of fish. Winter and spring is less, summer and fall season is more. When pickling, the salt evenly rubbed in the fish body, gills, swallowing knife, eyeballs and fishing holes. Then placed in the pickling pool, meat side up, fish scales down, fish head slightly lower, fish tail diagonally upward, layers stacked. When the fish are stacked up to the mouth of the pool, they can continue to be stacked up until they are 10-15 centimeters beyond the mouth of the pool.

How to get rid of the fishy smell of dried fish

2.3, sun-drying

Fish out of the brine, the use of brine will be the body of the fish washed once, remove the dirt, drip dry brine, discharged in the sun on the fish curtain. Fish scales upward, sun 1 ~ 2 hours after turning into a meat face up, sun to noon, the fish will be collected into the room or lift the ends of the bamboo curtain to cover the fish, let it cool to 3 ~ 4 p.m., the use of weak sunlight again. After 2 to 3 days of sunshine to the fish belly gills can not squeeze the water, it is dry.

3, dry fish correct way to eat what

Can be fried, can be steamed, can also be eaten with fresh fish stew; with fresh vegetables braised to eat; most of the dried fish to eat mainly steamed, but also used to bake rice. Use it to bake rice, usually add bacon, pork ribs and other materials, so more "and flavor". In the many dried preserved fish, to the salty waters of the fish preserved for the best, the best dried fish salinity moderate, sweet and fresh, too salty for the second best, after eating the tongue like losing "sentience" like. In addition, because the preserved fish is salted, it should not be preserved for too long, so you should choose fresh preserved fish. Instead of steaming the dried fish, you can use black beans and chili peppers to stir-fry it, which is a unique way to eat it. Ingredients: dried fish, green peppers, red peppers, onions, ginger, black beans, garlic (crushed), peanut oil, wine, salt, sugar, chicken powder. Method: Wash the dried fish, soak in water for a while and set aside. Green pepper,