Pickled food in our lives is very common, many people are like to eat pickled fish, pickled fish is a very common way to make fish, so eat up will make the fish more flavorful, and can be preserved for a long time, then, pickled fish in the end how to make it? In the production of what need to be put into the seasoning? A come follow to see it.

How to make pickled fish

How to make pickled fish

Practice one

First of all, cleaning pickle bucket: we first of all is the new bucket soaked in river water for a few days, and then it is soaked in grass ash for two hours, and then it is then washed with water, and then it is to use leeks or radish wipe, which can be a very good removal of the smell, and then drying! The next step is to use the chives or radish to wipe it down.

Salt immersion: put the fish into another basin, with fine salt evenly coated in the body of the fish, and then it is flat inside the basin, and finally sprinkled with a layer of cover salt and chili peppers, in the mouth of the basin is to be covered with gauze, so that you can prevent the fly spawning into the inside and deterioration. After 16 to 52 hours of curing, the fish is hardened and ready to be put into barrels. Then we make the sweet wine.

Packing barrel: the pickle spread into the pickle barrel 2 centimeters, and then it is the pickled raw fish fish up, spread on the inner lees, and then put the pickle 1.5 centimeters in the fish, so that the fish lees alternately lay, we put a layer of laying with the hand pressure pressure until the end of the laying, and then it is the pressure on the pressure plate sheet, and then on the pebble block.

Practice two

We will be fresh fish from the dorsal spine of the place to open the knife, cut the dorsal spine after the fish bone, we will remove the fish guts and gills; do not use water to clean, we are able to use a clean rag to wipe a clean fish body inside the accumulated blood and black lining, and then is the tender fish flesh to reveal. With fine salt or processed pepper salt, coated in fish, must be coated evenly, the skin of the fish do not smear.

After the whole body of the fish is coated with salt, use the wine to slightly smear some on top of the fish to keep the aroma and flavor. Put on the porcelain altar pressure for a week. The last is the cured fish out, hanging outdoors to dry, as far as possible is the wind do not dry out, so that the fish will be delicious.

We in the process of pickled fish, because the role of vitamins and raw fish enzymes, is that nitrate reduction will occur, is that the protein hydrolysis, is that it will make the amino acid dephosphorylation and deamination, lipid hydrolysis, is that it will be with the oxygen chemical reaction, which is that it will make the fish have a very unique flavor and nutrition. Cured fish meat is very tender, and the flavor is very fresh, nutritional value is also very high, it is also rich in vitamins, phosphorus, calcium, iron and other elements.

Pickled fish put what seasoning

1, sweet and sour flavor: 100 kg of fresh fish; granular salt 15 kg; white wine (35 ~ 45 degrees) 3 ~ 5 kg; dry chili pepper noodles 3 kg (fresh 12 kg); sweet wine lees 10 kg; glutinous rice 20 kg; pepper 1 kg; ginger 5 kg; red currant 5 kg; cumin powder 0.3 kg; patchouli powder 0.2 kg. Garlic 3 kg (finely chopped); earth nitrate 0.2 kg.

2, sour and spicy flavor: 100 kg of fresh fish; salt 15 kg; dried chili noodles 4 kg; 25 kg of glutinous rice; pepper 1.5 kg; ginger 6 kg; red currant 5 kg; cumin 0.5 kg; patchouli powder 0.2 kg; garlic 3 kg; orange peel 0.3 kg; soil nitrate 0.2 kg.

Deodorization with ginger: ginger is a very good deodorization effect, not only is it can be very good to remove the fish fishy flavor, but also can be very good to remove the fishy flavor of the meat, but also ginger can be very good to go to the evil poison, you can put some ginger inside the fish, can be inside the toxins removed, so that eating is also will be safer. Like peppercorns, pepper and other spices are can be very good de-fishy.

Pickled fish how to do delicious

1, we are to be from the head of the fish to the tail, planing, and then is cleaned. Clean off the black membrane inside the fish belly, and wait until the water is dry. Then it is to apply white wine or cooking wine.

2, and so an hour later, you can use a small row brush or hand in the fish all over the body evenly coated with fried pepper salt.

3. Place the coated fish in a container to marinate for 3-5 days.

4. Hang the marinated fish outside in a well-ventilated place. Wait until half a month later you can use warm water to wash the floating dust and pepper on the body, cut into strips or cakes, and then sprinkle with green onions, ginger, steam for about 30 minutes is ready.

The meat of pickled fish is very tender, the flavor is very delicious, it is also rich in vitamin A, and it contains phosphorus, calcium, iron and other elements of the content is also very high. The production is also very careful to pay attention to the skills, but we have to pay attention to the consumption of pickled fish is not able to eat often, after all, belongs to the pickled food, and pickled fish salt content is very high, which is very unfavorable to the health.