Pickled fish is a home-cooked dish, and the main raw material is grass carp. The process is pickling, and the production is simple

The raw material of pickled fish: grass carp (over 4 kg)

The ingredients of pickled fish: onion and shredded ginger

The seasoning of pickled fish: cooking wine, pepper and salt

The method of pickled fish:

1. Dig and clean the fish from head to tail on the dorsal fin, and remove the black film inside the fish belly.

2. After one hour, evenly spread the fried pepper and salt (1-15g per catty of fish) on the inside and outside of the fish with a small row of brushes or hands;

3. Marinate the coated fish in a container for 3-5 days (3 days at high temperature);

4. Make the marinated fish run firmly with ropes or iron hooks, hang it in a ventilated sunny place and blow it for 3 days, and then wind it in a ventilated shady place to make it semi-dry. After half a month, you can wash the floating dust and pepper on the fish with warm water, cut it into pieces or strips, sprinkle with onion and shredded ginger, and steam it for 3 minutes before eating. Tips:

1. Preserved fish that are not eaten can be stored in the freezer of the refrigerator to prevent dried fish.

2. Marinated fish must be soaked in water to remove salt before cooking; Scales and slices the desalted fish for later use.

3. Fish with many small thorns should not be made.

4. This dish can also be used for baking or frying cooked food.

Eat healthy:

Pickled fish has the effects of stimulating appetite, promoting fluid production and digestion, and invigorating spleen and appetizing. It is said that pickled fish for more than ten years is a specific medicine for treating enteritis and diarrhea.

Food taboo:

Pickled vegetables are popular because of their convenience, diverse eating methods and easy storage. However, eating pickles often is not good for human health, so it is recommended to eat them in moderation.