1 How to make pickled fish

Cut the fresh fish from the back, cut the fish bones on the back, and remove the fish’s internal organs and gills; do not wash it with water, but Use a clean rag to clean away the blood and black membrane inside the fish little by little, revealing the fresh and tender fish meat. Use fine salt or your own processed Sichuan pepper salt (fry the Sichuan peppercorns and fine salt in a pot until cooked), and apply it evenly on the fish meat, but do not apply it on the fish skin.

After the fish is completely covered with salt, sprinkle a little wine on the salted fish meat to maintain the proper aroma and mellow flavor; place it in a pottery basin and press it on a porcelain altar for a week. Finally, take out the fish that has been marinated for a week, use bamboo slices to open the salted side, use a relatively strong thin rope to pass through the eyes, and hang it outdoors to dry. Try to dry it in the wind and not in the sun. , that kind of fish meat is delicious; for big fish, you need to cut the fish body in half, remove all the internal organs, salt it for a day or two, and then air-dry it.

2 How to make pickled fish 1. Dried fish and vegetarian chicken

Cut the dried pickled fish into pieces and soak in water for 20 minutes. Heat up a pot and pour half of the oil into it. Add in the vegetarian chicken pieces and fry until golden brown on both sides. Add the carrots and stir-fry together. Add soy sauce and sugar. Don't add too much soy sauce because the fish is salty. Clean the soaked dried fish and put it directly into the pot; add water to cover the surface, bring to a boil over high heat, then reduce to low heat and simmer. Wait until the water is basically boiled out, which will take about 30 minutes, then take it out of the pot and put it on a plate. 2. Stir-fried dried fish with minced meat

Soak the dried fish slightly in water, squeeze it dry and slice it. Heat oil in a pan and sauté minced pork, shredded ginger, minced garlic, black beans, and chili until fragrant. Add the dried fish and fry until dry, spray with wine, add chicken stock and simmer briefly. Add sugar, soy sauce, and white pepper, stir-fry until dry, add sesame oil, and remove from the pan. 3. Pickled fish and steamed bacon

It is best to soak the pickled fish in water for more than 30 minutes, cut the bacon into small pieces and spread it on top of the dried fish. Put it in a pot and steam it for five minutes. 4. Steam and pickle dried fish

Soak the dried fish to remove the salty taste. Coat the fish body with a mixture of pepper, onion, ginger, garlic and cooking wine. Steam for 10 minutes and serve. 5. Pickled fish and spicy stir-fried dried tofu

Soak the pickled fish in water, pour a little vegetable oil into the pan, fry both sides of the dried tofu until fragrant, remove from the pan and set aside, pour in a little vegetable oil and heat the pan Then, sauté the garlic and scallions until fragrant, add pickled fish, add mirin and soy sauce and stir-fry until the aroma is released, stir-fry until the sauce is somewhat dry, then add red/green chili and stir-fry until fragrant, add dried tofu that has been fried until fragrant Stir-fry and sprinkle some black pepper and sesame oil before serving. 3. What should not be eaten with pickled fish

1. Pickled fish itself has a strong salty taste, so it needs to be soaked before cooking to remove the salty taste, and soaking can reduce nitrite and other harmful substances in the pickled fish. . If you have ready-made lard at home, adding some when steaming the cured fish will make it especially fragrant.

2. The way farmers eat cured fish is generally to wait until the water in the rice in the pot is almost dry when cooking. When it is bubbling, put the whole piece of cured fish on top of the rice and steam it together. The cured fish will not lose its flavor due to boiling, and the oil can seep into the rice. Some people also cut the cured fish into pieces and fry them before eating. The cured fish cooked in this way tastes fragrant and crispy, and has a light fishy smell.

3. Bacon, foods high in fat and cholesterol, is one of the causes of high blood pressure. Therefore, people with high blood pressure should eat less cured fish. 4 Nutritional value of pickled fish

During the processing of pickled fish, due to the action of microorganisms and enzymes in the raw fish, nitrate reduction, protein hydrolysis, and amino acid shuttle and deamination occur. Biochemical changes such as hydrolysis and oxidation of lipids give fish a unique flavor and nutrition. Cured fish has tender meat, delicious taste and high nutritional value. The protein content is 26.7%, the fat content is 30.8%, it is especially rich in vitamin A, and the content of phosphorus, calcium, iron and other elements is also high.