In the days when there was no refrigerator, if you got a lot of fish and couldn't finish it all at once, then pickling the fish and eating it slowly was the most common practice and the wisest thing to do. Nowadays, although every household has a refrigerator, people still like to pickle preserved fish to eat.

Materials

Grass carp, salt, white wine

Curing method

Wanting to use the plump and meaty grass carp, the first process must be to clean the fish before planing the fish, including the head of the fish and the tail of the fish all clean.

The second step is to kill the fish now, cut the grass carp right open along the side of the belly, pull out the internal organs, and cut the fish in half, separating it from the center.

Clean all the grass carp that need to be salted, cut out the internal organs, empty the fish blood or slightly drying, so that the fish blood can solidify.

Then all the dissected fish into the basin, add white wine, white wine has the effect of deodorization and increase the aroma, add white wine can also prevent the salted fish deterioration.

After adding the white wine then you need to carry out the work of wiping the salt, skilled people can use their hands to directly spread the salt on the flesh of the grass carp, the internal measurement and the surface need to be sprinkled with salt. If you are a novice, you can dip a clean, wet rag into the salt and spread it evenly over the fish's body.

Follow the above steps to salt all the grass carp, then hang the fish from the mouth on a sunny, ventilated and dust-free drying pole.

After the fish is hung on the drying pole, it needs to be dried for 15 to 20 days. When the time is up, press the surface of the fish lightly with your hand, and if the meat has become completely firm, it indicates that the curing time has been completed.

After the fish is cured, when consumed that is, can be put into the steamer to smother the steam, 30 minutes can be out of the pot, cured walleye meat firm, rich flavor, very tasty. The preservation of preserved fish is also long enough, in a dry and ventilated situation, can be maintained for several months. Curing spicy fish, both whole curing can also be chopped open curing, whole cured waxfish easy to save chopped to waxfish curing time is short, can be timely curing success. Hunan colleague production of preserved fish, will also be put into the fish holding chili pepper juice in the spice tank for flavor, pickled out of the preserved fish is very spicy, the taste is also very tasty.