Fish how to pickle delicious

Introduction: how to pickle fish delicious? The following is I carefully organized for you about the fish pickling method, I hope to help you, welcome to read

Pickling method

1. Pickling preparation

Pickling Spanish mackerel, it is best to choose the kind of Spanish mackerel a little bit skewered tide. This kind of Spanish mackerel stomach a little broken, eyes a little red, but this kind of Spanish mackerel pickled out the most delicious. Will buy back the Spanish mackerel wash, drain the water, with a kitchen knife from the fish belly to the spine direction of a knife, Spanish mackerel all of a sudden into the spine connected to the two pieces.

2. Pickling Note

Spanish mackerel slices into the basin, according to a catty of fish a two and a half to two two salt sprinkled on the proportion of a layer of fish sprinkled with a layer of salt, pickled enough for a whole day, it can be.

3. out of the brine

out of the brine to choose a sunny day, the fish out of the basin, from the tail on a rope tied to the yard on the clothesline, with the help of the autumn winds and the role of the sun **** the same, not out of the three or five days, the Spanish mackerel piece on the most half dry.

The sun half-dry Spanish mackerel pieces packed into a porcelain jar, tightly sealed mouth smothered on a week or so, the fish meat is a little red, salty Spanish mackerel peculiar aroma emanated. And then take out a few days in the sun, can be stored and preserved.

Salted Spanish mackerel can be steamed and eaten, can also be baked and eaten. Baked salty Spanish mackerel is very fragrant, if there is a just out of the pot of rice cakes to eat, that kind of delicious can not be described in words. Steamed salted mackerel can be dipped in garlic and eaten with freshly steamed buns, which will also make you put down chopsticks.

Spanish mackerel 'practice many kinds, but many people still love this kind of white bread or corn cakes on the fried pickled Spanish mackerel to eat, the golden Spanish mackerel with fragrant meat and potatoes! The mouth watering ah!

Other ways to do Spanish mackerel

Smoked Spanish mackerel

Main ingredients: Spanish mackerel

Accessories: star anise, scallion, ginger, soy sauce, cooking wine, sugar, monosodium glutamate, each appropriate amount.

Practice:

1, Spanish mackerel removed viscera, clean, chopped off the head and tail (stay for other purposes), take the fish in the middle of the top knife cut into thick slices, sprinkled with an appropriate amount of salt to taste spare;

2, the production of marinade: soy sauce, sugar, cooking wine, star anise, scallion segments, slices of ginger, monosodium glutamate into a pot of boiling together, and poured into a container to cool off spare;

3, the sitting pan Open fire, add a wide range of oil, the Spanish mackerel slices into the pan frying until both sides were golden yellow, and put into the pickling and smoking juice while hot, marinated for two hours;

4, the Spanish mackerel with pickling and smoking juice poured into the pot, the high-flame boil, and then change to a low-fire boil 3 minutes, turn off the fire, the Spanish mackerel fish can be cooled.

Fresh Spanish mackerel in sauce

Main ingredients: Spanish mackerel.

Accessories: onion, garlic, ginger, dried red chili peppers, bean paste, bean noodle sauce, salt, sugar, cooking wine.

Practice:

1. Fresh Spanish mackerel gutted gills, washed, dry, cut diagonally into segments;

2. Onion slices, ginger shredded, dried red chili peppers cut into segments;

3. Start the frying pan, bursting onion, ginger, garlic and dried red chili peppers;

4. Down into the bean paste and bean sauce stir-fried in small fire;

5. Down into the fish segment slightly fried!

6. Along the edge of the pan cooking wine;

7. Add no more than hot water;

8. Add a little sugar to refresh;