What are the practices of dried fish labeling? Dried fish are mainly made of freshwater fish (such as herring, grass carp, Hualien and carp) and marine fish (such as yellow croaker, pomfret, grouper, hairtail, cuttlefish, salmon and squid). The yield varies from variety to variety. In the past, due to inconvenient transportation, single storage mode and limited drying technology, natural drying has become the main way of dried fish production. However, natural drying is affected by the weather, and it is easy to be infected by bacteria when exposed to air. How these fishermen "eat by the sea" and transport delicious food to all parts of the country has become one of the important means for them to get rich. With the continuous improvement of dehumidification technology at home and abroad, fish drying has officially entered the market. Because fish are aquatic products with high water content and rich nutrition, in order to remove water while retaining its nutritional value, and the color is delicious, fish drying usually needs temperature control and dehumidification, such as eel, tuna, Corvina and other high temperatures, which will ooze oil and protein loss, and appear yellow and black. Therefore, good humidity control is an important factor for fish drying.

Because I prefer spicy food, I always go to the vegetable market to see if there are any fresh fish roe fish bubbles when I have a rest. Oh, by the way, if I make fish roe fish bubbles, I must buy fresh fish roe fish bubbles, because the fishy smell of fish is already heavy, and if it is stale, it will be even heavier. It will be difficult to get rid of the fishy smell, and eating stale things is unhealthy.

As we all know, fish seeds and fish bubbles are rich in nutrition, and I believe many people like to eat them. They are also cooked with many kinds, whether fried, fried or fried. The fish bubbles are very delicious, and the taste is smooth, and the fish seeds are scattered in the mouth. It is really delicious. If you eat outside, you are not at ease in ingredients and hygiene. How to make the best fish seeds and fish bubbles at home, which is simple, hygienic and affordable? In fact, I personally think that the fishy smell like this includes fish eggs, fish bubbles, fish intestines and fish livers, and it is best to burn them hot and sour or spicy. Pickled peppers and ginger, which are common in southwest China, can effectively remove the fishy smell. And the heavier spicy taste can suppress the fishy smell, killing two birds with one stone.

Fish seeds and fish bubbles are basically the rhythm of fish. What I recommend is to add some spicy food. If you like tofu, you can add some tofu to it, but I still like the way of dry pot fish offal. It is especially suitable to put spicy fish offal, drink some cold beer and eat a bowl of rice.