Making preserved fish, in the north means it's almost New Year. Most of the families, after the winter solstice, will do some preserved meat to prepare for the New Year. Today I will share with you the traditional way of making preserved fish in my place. From the selection of fish to curing and to air-drying, very detailed.

1, wax fish do well, the first step of the selection of fish is very critical. Usually, it is a big head of thick meat mackerel, grass carp, or chub, and so on. My side of the most sold is the big mackerel. It is best to choose more than 10 pounds of preserved fish, so that out, not to air-dried into the skin of the dried fish. (I went to buy fish on the day, did not find such a large, so I chose the largest, which is about five pounds)

2, let the master fish seller, from the back of the fish, open the fish. Because the back of the fish is thicker, it is easier to open here to air dry. If you want to have a head and tail of good omen, fish head should also remember to open Oh. (If you like the head, you can just use the body of the fish.)

3, buy back the fish, the viscera as well as the outside, are thoroughly cleaned. Especially the black membrane inside the belly of the fish, the fishy flavor is heavy. There are also fish teeth should be removed, because fish teeth and fishy and bitter.

4, the clean fish, placed in a ventilated place, dry the surface water. Hanging will dry faster.

5, the following, we come to the preparation of pickled fish materials. General a catty of fish 15-20 grams of cooking salt (do not use low sodium and add a little salt). If the winter solstice to the Spring Festival period, the highest daily temperature does not exceed 10 degrees, 15 grams can be done, so that the salty and light taste. If the temperature is unstable, more weather above 10 degrees, but not more than 14 degrees, 20 grams of salt or 25 grams (high temperature salt more, to prevent bad, eat, air-dried fish more bubbles, midway to change the water can be). Guangdong Sanya, these perennial places without winter, or do not do it. If it is the northern heating room, pickled fish and more dry, must remember to put in a cold and ventilated place Oh.

6, want to eat the original flavor, direct salt on the line. Generally I will also add some, star anise, pepper, cinnamon, sesame leaves, and dried chili peppers, chili powder. These accessories, is to see personal preference. Feel free to grab some on the line.

7, next, weigh the salt poured into the frying pan, the first high-fire frying for a minute, and then turn into a small fire, add star anise pepper and so on. Stir-fry the flavor, and sheng out to cool and set aside. Chili noodles are easy to fry paste, when the pan out.

8, fish surface moisture dry, first with 50 degrees or more of high white wine, carefully all coated fish body. It is easy to forget the fish tail and fish head should be smeared oh. This can sterilize the fish and inhibit the reproduction of microorganisms. It can also provide flavor for the fish. The resulting flavor will be more intense and delicious.

9, cooled marinade is also like smearing white wine, carefully all coated evenly oh. If it is a big fish, you want to marinate in flavor, you can cut a few knives in the back of the fish there, easy to marinate in flavor. Fish can be big or small, so prepare the salt and spread it evenly. Don't brain all coated to the front of the fish, the back is not enough.

10, then, put the fish in a large pot without water and oil, covered with plastic wrap, sealed marinade 3-5 days. During every 24 hours, remember to turn over, turn the bottom to the top, and the top to the bottom. This will make the marinade more evenly flavored.

11, marinated, you can take out the air-drying. 15 days or so, air-drying is almost. If the daytime sun only provides light and not heat, direct sun air drying on the line. If the sun is very hot, put it in a cool, ventilated place. If you like to eat smoked, sun-dried for seven or eight days, collected and smoked with peanut peel grapefruit peel cypress leaves. After smoked, it can be sun-dried for a few more days. Remember to dry the place to avoid rain and dew Oh.

After the fish is dried, you can cut it into small pieces and put it into the freezer to keep it for a year. The refrigerator is large enough, you can also save the whole. Do a good job of preserved fish, can be steamed, fried, stewed and fried to eat. Before eating, remember to soak it in water for 2 hours. If the salt flavor is big, the soaking time can be extended. This way to do the waxfish chewy Oh, wax flavor is also particularly strong.

Warm tips

1, to do the waxfish choose after the winter solstice, which is the beginning of the three nine days, but also the coldest time of the year.

2, the whole do not touch cooking oil.