1, 100 Jin mandarin fish is slaughtered and cleaned, and it is divided into two parts without washing; Mix 2000g of salt, 0/50g of spice powder/kloc-(clove, licorice, star anise, fennel, pepper and fragrant leaves) and 0/50g of garlic/kloc-to form a mixture for later use.

2. put a layer of fish and sprinkle a layer of mixture in the big barrel. When all the fish are scattered, cover them with wooden barrels and seal them with stones. Marinate at 25℃-28℃ for 5-6 days to make the fish stink naturally.

3. Wipe the marinade off the fish and cut it into pieces. Every 400g is put into a fresh-keeping bag and frozen in the refrigerator.

4. salted fish should be white. If the fish is yellow-green, it means it is rotten and can't be eaten.

Technical key:

1. Pickling mandarin fish after soaking in water will produce too much water, which will dilute the umami taste of the fish, and the fish soaked in raw water is easy to deteriorate during fermentation, so rinsing is not allowed before pickling.

2. The garlic used in the pickling process must be fresh peeled garlic, which is spicy.

Method 2: Make stinky brine.

1: Pour 3500 grams of clean water, 300 grams of salt and 5000 grams of amaranth marinade (marinade used for pickling amaranth, bottled finished product, 4 yuan/kg) into a basin and stir evenly. This stinky brine can only be used once, and it should be thrown away after use.

2. Take 300 mandarin fish (about 600g/ fish), knock them out with a wooden stick, add 800g of salt to the fish, marinate them for 4 hours, then take them out and put them in a tray in a ventilated place, and place them at room temperature 16℃- 18℃ for 36 hours (turn them twice in the middle). At this time, the gills turned dark red and the fish became sticky. Put the Siniperca chuatsi into the smelly salt water at room temperature of 25℃ and keep it in the dark for 2 days. Fish give off a strong smell. Every fish is taken out, wrapped in plastic wrap and frozen in the refrigerator. 3. After going to work every day, take out 10 mandarin fish to thaw. After slaughter and cleaning, cut 3 knives on both sides of the fish's back and put them in a fresh-keeping box for later use.

Technical key:

1. In the pickling process, gills and internal organs can help fermentation, and live fish are easier to pickle than dead fish, so we all knock out the fish and pickle them directly without killing them.

2. When pickled mandarin fish with stinky brine, the temperature should be kept at about 25℃ and fermented in the dark. If the temperature is too low, the fermentation taste is not enough, and if the temperature is too high, it is easy to cause the brine and mandarin fish to stink and deteriorate.

3. The pickled sweet-scented osmanthus fish must be wrapped with plastic wrap before being put in the refrigerator. One is to avoid the odor of ingredients, and the other is to prevent the odor from spreading.