1, the fish chopped into 4 * 4CM square. Pickled with peppercorns and ginger, add a little yellow wine, put in the refrigerator (because it is not finished at a time to facilitate the preservation of freshness)
2, will be hot to the pot into the right amount of oil to 90 degrees or so, will be a piece of fish into the pot one by one with the oil to deep fry, to be the color of the color to light yellow can be.
Dry curing method
Ham curing process dry curing method is the use of dry salt (crystallized salt) or mixed salt, the first in the surface of the food rubbed through, that is, there are juices seepage (general cured fish is not necessarily the first rubbed through), and then stacked in the pickling rack or layer in the pickling containers, the layers should be evenly sprinkled with salt, the layer of Compacted in turn, under external pressure or no conditions, relying on the exudation of juice to form a salt solution for pickling method.
Beginning of salting only salt, no brine is called dry salting method.
Advantages: easy to operate; dry products, easy to store; without special care; less loss of nutrients (meat curing protein loss (0.3-0.5%).
Disadvantages: uneven curing, loss of weight, taste too salty, poor color, if you add sodium nitrate, the color can be improved.
Wet pickling method
Wet pickling method, that is, brine pickling method, is in the container will be submerged in pre-prepared salt solution, and through diffusion and water transfer, so that the pickling agent penetrates into the food, and get a more uniform distribution, until its concentration finally and the salt concentration of the same pickling method.
Disadvantages: the color and flavor of its products is not as good as the dry curing products; curing time and dry curing method is the same as the longer; the amount of labor required is greater than the dry curing method; cured meat when the meat is soft, brine is appropriate, but the loss of protein is greater (0.8-0.9); not easy to preserve due to the presence of more water.
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