Homemade preserved fish

condiments

2 grass carp (19kg)

condiment

Boiled water (proper amount), salt (270g), pepper powder (40g), pepper powder (20g) and high-alcohol liquor (50g).

kitchenware

Wok, others

1 Prepare the seasoning for pickled fish. Bake 40g peppers and roll them into powder with a rolling pin or grind them into powder with a cooking machine;

(2) Grass carp is operated from the back, the internal organs are taken out, and the black membrane on the abdomen is washed and dried for later use;

3. Dry the fish. If there is water, wipe the water with a clean towel, and wipe the grass carp inside and out with high-alcohol liquor, so that the preserved fish is fresh and antiseptic.

4 put salt and pepper into the pot and stir-fry with low fire to give a fragrance;

5. Stir-fry the salt and pepper until slightly yellow, and add the pepper powder;

6 stir-fry until the pepper and salt are more fragrant and let cool;

7 cold pepper and salt, evenly spread on fish belly, fish head and other parts;

8 also evenly dip pepper and salt outside, cover the fish with a bigger bag to avoid the fish skin drying out during the pickling process, and marinate it in a cool place for 6 to 7 days;

9 marinated fish, a lot of water has been marinated in the basin;

10 Prepare boiled water and towels, and wipe the salt water on the fish with a towel little by little, so that there will be no oil and water dripping when it is dry;

1 1 dried salted fish, put on with hemp rope, hang in a cool and ventilated place, and generally dry for about 10 day.

Tip:

Tip:

1. Because nitrite is produced in the process of curing food, it is necessary to grasp a principle: nitrite is the highest value within 3-8 days, and it begins to decay after 8 days, and 15 days basically disappears, so it is safe to eat preserved fish and bacon within 2 days and 20 days. The same is true for eating pickles and the like.

2. once the surface of the fish is tight, it can be taken indoors to eat. Don't dry it for too long, about 10 days. The skin is dry for too long and loses too much water. This fish smells of wood and is not delicious.

3. The pickled fish must be marinated for a long time, the appearance must be air-dried, and the color of the finished fish is light brown;

4. Preserved preserved fish must be dried with towel and boiling water, and this step cannot be omitted;

Air-dried preserved fish, according to the size you want, cut into pieces with a knife, put them in fresh-keeping bags and put them in the freezer, and you can eat them at this time next year. If it is in the north, dry the skin, put it in a bag, put it in a container and freeze it outdoors. When the weather gets warmer, transfer it to the refrigerator for freezing.