Brewing and production:
1, usually used to brew dried fish, you should choose grass carp with big head and strong meat. Clean grass carp, apply salt to the whole body, and apply it evenly on the body and inside. People who like spicy taste can also add pepper and pepper into the salt and apply it together.
2. After the whole fish is smeared and savored, it can be marinated. It takes a week to marinate, so that the salt can be fully integrated with the fish.
3, it can be air-dried and brewed, and there is no specific time limit for brewing and drying. As long as it is observed, it is found that the fish is in a semi-dry state, which means that it can be eaten.
Cooking method:
Method 1: Braised preserved fish
Roast preserved fish with "Laoganma" lobster sauce, cooking wine, shredded ginger, soy sauce and a small amount of pepper and pepper. The most important cooking key is to "collect the juice". After adding the seasoning, before the preserved fish is taken out of the pot, it is necessary to change the fire to slow fire, cover the pot and cook slowly, and slowly add all the seasonings into the preserved fish. When the pot is opened, you can immediately smell the aroma of braised preserved fish pieces.
Flavor: Slightly spicy, with a strong aroma of hemp, suitable for food and wine.
Method 2: Steamed preserved fish
This is a more convenient method. Put the preserved fish pieces directly on the rice noodles and steam them in the electric cooker. When the steamed fish is about to take off, pour the sauce mixed with sesame oil, shredded ginger, aged vinegar and soy sauce in a certain proportion on the steamed fish, and cover the electric cooker to stew for ten minutes.
Flavor: Original flavor, the umami flavor of preserved fish combined with seasonings is an appetizing home-cooked dish.