Flavor: spicy Craft: Sauce Sauce Mentai fish dry preparation materials: main ingredients: cod 750 grams
Seasoning: 5 grams of soybean oil, 20 grams of soy sauce, 5 grams of sugar, 10 grams of chili sauce to teach you how to sauce Mentai fish dry, how to do the sauce Mentai fish dry to be delicious 1.Mentai fish dry sun drying with wooden sticks, the fish smashed crispy fish head and spines with warm water soaked for 10 minutes. Dry to be delicious 1. Mentai fish sun-dried, with a wooden stick to hit the dry mentai fish, the fish smashed crisp, remove the head and spines, soak in warm water for 10 minutes, fish out of the water control, cut into 2 cm long slices.
2. Burning pot on the soybean oil, eight minutes cooked, pour soy sauce, sugar, boil, put in the processed mintai fish slices, and chili sauce continue to simmer, simmering to gently turn the flavor evenly.
3. Simmer to the soup nearly no time, dry mintai fish was purple through black, and glossy at this time will be dry mintai fish pouring put out to dry can be eaten.
Sauce dried mintai fish production tips: mintai fish is also known as cod. Teach you how to do bad dried mackerel, how to do bad dried mackerel is delicious 1. the mackerel flat on the desk, do not go to the fish scales, with a knife from the tail along the back of the spine to the head, split the skull, cut into the fish belly connected to the sides, digging out the guts and gills, chopped off the teeth, scrape clean the black membrane of the abdomen, wipe the abdominal cavity with a dry cloth;
2. will be salt and nitrate 4 grams of mixing, rubbing all over the body of the fish, the back of the spine should be rubbed more than several times;
3. in the back thick flesh and thick, the back of the fish, the back of the spine should be rubbed more than once. p>3. in the back of the meat thick with bamboo skewers tie a few holes, so that the salt nitrate into the plug, to prevent mold;
4. and then put into the tank, the fish scales down, above the pressure with a large stone, after 7 days to take out;
5. wash with water, in the sunshine for about 10 days, and then hung in the shade and ventilation, drying for about a month;
6. will be the fish dry cut into 10 cm long, 35 cm wide small pieces, the fish will be the most important thing for the future.
6. cut the dried fish into small pieces of 10 cm long and 35 cm wide, and put them into a small tiled altar;
7. make a juice of wine, sugar, yellow wine, and bad shochu, and pour it into the tiled altar to submerge the fish pieces;
8. cross-press two pieces of moso bamboo to press down on the dried fish, and seal the mouth of the altar with clay, and put it in a cool place to be badly cured for 4 months;
9. put the dried fish into a bowl, add the original marinade, sugar, and yellow wine to submerge the fish and cover with a lid;
9. put the dried fish into a bowl, and add sugar and yellow wine until the fish is submerged, and then put the lid on. Cover;
10. steam on the cage with high fire for about 1 hour, until the fish is bright red can be;
11. before the table knife on the plate, pouring with the original steam juice can be. bad mackerel dried production tips: 1. winter mackerel is the most tender, cold climate suitable for bad;
2. mackerel in the salt curing before, can not be washed with raw water, the back of the meat thick with a bamboo skewer tie a few holes in order to salt, nitrate into the plug, easy to taste, but also to prevent deterioration;
3. bad fish, the old brine filtered out of impurities, high temperature disinfection, put in a clean jar, and sealed with clay, stay until the next year, the quality, flavor will be used again, the quality, flavor will be the same. Re-use, quality, flavor will be better;
4. This dish needs to prepare 5,000 grams of yellow wine, 1500 grams of Shaoxing bad shaoxing wine, 2,250 grams of sugar, 250 grams of refined salt, 800 grams of wine brewing, 250 grams of refined salt for the bad pickled mackerel.
Tips - Food Compatibility:
Mackerel: Mackerel is not to be eaten with plums; mackerel is not to be fried with beef or mutton oil; not to be eaten with jingzhi, atractylodes macrocephala, atractylodes macrocephala.