How to make Xiangxi cured fish delicious. How to make Xiangxi cured fish delicious? During the Chinese New Year and festivals, many people will try to make such delicious cured fish. The nutritional value of cured fish is very high and the taste is delicious.

It’s also very good. Let me share with you how to make delicious Xiangxi cured fish.

How to make delicious Xiangxi cured fish 1 Ingredients 1 piece of cured fish 1 green pepper 1 garlic clove 4 cloves steamed fish soy sauce 3g 1 spoon of light soy sauce 2g sugar 1 spoon of oil 1 piece of ginger 2 spoons of cooking wine Method/steps First we need to prepare everything.

For ingredients, first soak the cured fish in water. The cured fish is relatively salty, so soak it thoroughly to remove the salt.

Then cut the soaked fish into pieces, blanch it in water, put it in a pot with cold water, add ginger slices and cooking wine to the pot, boil the water and bring it out of the pot.

Then remove the moisture on the surface of the cured fish and fry it in a pan until fragrant. Chop the garlic and green pepper while frying the fish.

After the fish pieces are taken out of the pot, stir-fry the garlic and green pepper until fragrant. Pour the fried garlic and green pepper onto the fish pieces, top with light soy sauce and steamed fish soy sauce, and steam for about fifteen minutes. It's done.

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How to make delicious Xiangxi cured fish 2. Prepare 40g of Sichuan peppercorns, roast them, and roll them into powder with a rolling pin.

Wash the grass carp, drain it and set aside.

Rub the grass carp inside and out with high-strength soju.

Add salt and Sichuan peppercorns to a pot and stir-fry over low heat until slightly yellow, add Sichuan peppercorn powder, stir-fry until fragrant, then set aside to dry.

Apply the dried Sichuan peppercorn salt evenly on the fish head, fish belly and other parts, and also apply the Sichuan peppercorn salt evenly on the outside. Cover the fish with a large bag to prevent the fish skin from drying out during the marinating process. Marinate it in a cool place for 6 to 7 days.

Prepare towels and boiling water, dry the salt water on the fish little by little to avoid oil and water dripping when drying, tie the cured fish with hemp rope, and dry it in a cool and ventilated place for about 10 days.

Warm reminder: Since nitrite is generated during the pickling process, it is safe to eat cured fish and bacon within 2 days of pickling and after 20 days.

How to make delicious Xiangxi cured fish 3 Ingredients: Half a cured fish, onion, ginger, garlic, appropriate amount of balsamic vinegar, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of dried chili peppers, two or three methods/steps: Chop the cured fish into small pieces of 4 to 5 cm the day before, and rinse with water

After soaking, change the water several times to remove the salt. Wash and drain with warm water for cooking the next day.

Add oil to the pot and sauté the ginger until fragrant, then add the fish pieces and fry until golden brown on both sides.

Add cooking wine, light soy sauce, a little sugar, then add onion, ginger, garlic, dried chili pepper, a little water, cover the pot and simmer until the water is dry.

Production skills: Don’t be impatient during the whole process, and keep it under low heat. Because it is cured fish, don’t add salt. Sugar is used to enhance the freshness. It’s best to add less so as not to bring out the sweetness.