condiments

Some meat, some fish.

condiments

Appropriate amount of salt and pepper

Practice of curing smoked fish and bacon

1.

According to the principle of three or two salts for a catty of fish or meat, stir-fry the salt in a proper amount of pepper, which is easier to penetrate and absorb.

2.

/kloc-Grass carp and bighead carp weighing more than 0/0 kg can be big or thick and delicious. Wash the outside before cutting, but not after cutting. Wipe the blood all over the fish, so that the fish with Chinese sauerkraut will be red and beautiful.

3.

Spread the fried salt evenly in the gap of the fish head, especially to avoid easy deterioration in the future. Wipe all the prepared salt, mainly because there is scale inside and outside that is not easy to penetrate, so wipe less.

4.

After cleaning, put the fish in a clean container pottery jar. There is no best one at home, so it can only be marinated for a week, and then turned over for another week. When the weather is fine, take it out and dry it for three days, and you can almost eat it.

5.

The same is true of pork. Don't wash the salt clean, and wipe it evenly at the same time. Generally, it can be pickled for two weeks to 20 days and eaten at one time. It can be sealed in the freezer for a year.

Cooking tips

In addition, you can also use the same method to marinate cured chicken legs and cured duck leg sausages, which is very troublesome to make by yourself. You can buy meat and process it outside, and then marinate bream, but the meat is too thin and dry, and there is not much meat left. If you don't like it, you can also skip the pepper. I like the smell of pepper. It's good for pepper to get wet.