Marinated fish

Ingredients: 10 pounds of fish, 150 grams of salt, 1 tael of white wine, soy sauce, pepper, pepper, etc.

Production process:

1. Open the fish, remove its internal organs, head and tail, wash it, and then use a clean towel or kitchen paper to dry the water on the fish. To make it easier to savor, score the fish a few times. Then smear white wine all over the fish for sterilization and flavoring

2. For every 10 kilograms of fish, add 3 taels of salt and an appropriate amount of Sichuan peppercorns, soy sauce, pepper or chili powder (five-spice powder is also added) all over the fish. Spread evenly and marinate. (If you want to marinate bacon, cut the pork into strips with the skin, and then marinate it using the above method; if you want to make dried cured meat, sprinkle a little salt on the dried meat, marinate it for a while, dry it in the sun, and then smoke it)

3. After marinating for 5-7 days, take out the fish (pork), hang it in a cool and ventilated place and blow it until it is semi-dry. Take it off and prepare it for smoking

4. Put peanut shells, brown sugar or white sugar in the iron pot 2 tablespoons, dried grapefruit peels, orange peels, etc. (If you are afraid that the pot will be difficult to clean afterward, put a piece of tin foil in the pot in advance, and then put the smoking material)

5. Place the iron rack on the smoking material Above

6. Place the food to be smoked on the iron rack, cover it, turn on medium heat, if smoke comes out, then turn on minimum heat, put a wet towel around the edge of the pot, and the smoke will disappear. Emerge. Smoke for 20 minutes and turn off the heat. After 10 minutes, open the lid, turn the food over, and add some smoking ingredients. Cover and smoke for another 20 minutes

6. Uncover, the aroma is fragrant, and the smoked cured fish, bacon, and dried cured incense are golden in color.

Then let it dry.