Composition details
Ingredients: marine fish10kg
Accessories: 400g of salt, 20g of spiced powder, 5g of Chili powder, 50g of liquor150g, 50g of soy sauce and 30g of sugar.
Production steps
1. Cut the fish from the back and wash it. Cut it from the back, and then cut it with a knife, which is convenient for eating and drying.
2. Put the balcony to dry the surface moisture.
3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.
4. Mix white wine, soy sauce and sugar into juice.
5. Spread sauce on the fish.
6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.
7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.
8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.
How to make dried preserved fish delicious?
Preparation materials:
10- 12 piece of preserved fish, half green pepper and half red pepper.
Prepare seasoning:
A piece of ginger, a piece of garlic, oil, soy sauce, vinegar, sugar and pepper.
Production process:
1. Soak the marinated fish in clear water (cold water or warm water) for about 2 hours in advance, remove the salt, then remove and drain the water, shred the green pepper, shred the ginger and slice the garlic for later use;
2. Heat the oil in a wok. First, fry a few shredded ginger, drain the pickled fish skin and put it into a wok, turn the wok to heat the fish pieces evenly until the fish skin is brown, and turn it over with chopsticks to fry the other side;
3. Add shredded ginger, garlic slices and green peppers, cook a spoonful of soy sauce and vinegar along the edge of the pot, add half a spoonful of sugar and a little water, and turn all the materials evenly;
4. When the soup is almost dry and the fish is soft, add some pepper to the pot.
Operation tips:
Soaking preserved fish in advance can soften the fish and remove excess salty taste, but the soaking time should not be too long to avoid losing the flavor of preserved fish.