Moldy fish is easy to learn, but you should pay attention to it. It is best to choose fresh and tender fish with less thorns. Grass carp, male fish and so on. Often used in daily life, they are used to cutting molds or integral molds.
(1) Method for making air-dried fish
material
Fresh live fish Yongfeng Shuijiu (a local rice wine in Yongfeng, which tastes slightly sweet and sour, different from cooking wine) (if not, you can use other wines instead)
High-quality monascus with Chili powder (it doesn't matter if there is no)
salt
Cooked tea oil
way
1, pay attention to the production season, winter in the south.
2. Cut open the abdomen of fresh live fish, remove the scales, empty the internal organs, wash them and hang them to dry.
3, cut into two inches wide and four inches long, add salt and wine to marinate for more than three days (the time should not be too long, it is best not to stink, and some people like to stay smelly).
4. Add refined salt and monascus to pepper powder and stir (pepper powder is used more, monascus is mainly used for coloring and seasoning).
5. Put the cut fish pieces into the prepared Chili powder and wrap it with Chili powder (the whole fish should be wrapped), and bask in the sun for half a day to one day.
6. Put the sun-dried fish wrapped in pepper in a jar, soak it in cold cooked tea oil (raw tea oil has a green taste, so you need to heat the cooked tea oil to cool it and immerse all the fish), seal it, ferment it for a week, then open it and eat it (even if there is white mold on it).
Cooking and eating
When eating, take the moldy fish out of the jar and put it in it and fry it with tea. When frying, it is very important to master the heat. Fry slowly with low heat.
There are several key points: fish should be fresh and dried in winter (it is easy to deteriorate in other seasons) (dried fish is completely different from non-dried fish, which is not easy to preserve, but also easy to disperse and tastes light and sour). After drying, it will form a unique taste.
（2）
material
Fresh live fish Yongfeng Shuijiu (Shuijiu can increase the number of fermented strains, and it is ok without it).
Pepper, salt and cooked tea oil
way
1, clean fresh live fish and do not dry.
2. Cut into blocks or whole blocks, add salt and mix well, and then ferment in a humid environment for one day, and a white paste appears on the surface.
3, wrapped in pepper powder, sealed in a jar.
4. The next day, seal and soak the cooled cooked tea oil (raw tea oil has a green taste and should be cooled after heating the mature oil), and it can be used after four or five days. If you don't want to keep it for a long time, and you are going to eat it in a few days, you don't have to soak it in oil.
5, wine fried moldy fish is the most common way to eat, fresh moldy moldy fish tastes crisp and tender. After heating the hot pot with hot oil, turn to low heat and fry the moldy fish pieces. If the fried fish is complete, it is necessary to move the pot less. When the bottom edge of the pot is almost burnt and gently shaken, the fish pieces can move naturally, and you can turn over and fry the other side with chopsticks. After frying into golden brown on both sides, add a little Yongfeng Shuijiu (a slightly sweet and sour rice wine). Water and wine should not be too strong. If it is light, it will smell like wine. Cover and cook for one minute. The method of stir-frying is the same as that of stir-frying ordinary fresh fish. After frying, add water and stir-fry until fragrant, and you can also add side dishes such as tofu and garlic leaves.
(3) Ginger slices, dried tangerine peel, etc. Can be added to the bottom of the mold fish tank; Monascus is a traditional cooking seasoning in Yongfeng, which is naturally fermented from rice and has a special flavor. We will use the traditional dish of Yongfeng, red rice meat. Monascus fish is actually a kind of fish that existed in ancient times, and fresh and moldy fish can also use monascus powder.