1
The fish (preferably mackerel, of course, depending on their own appetite, like what to buy what, the practice is the same) to buy back, after cleaning with cold water, from the back of the fish to cut, and then use a clean rag to dry the water, blood and also dry.
2
Then open fire, the pepper and salt together in the pot, stir-fry for about 3 minutes, and then fish it up, and so cooled, a little bit of it coated with the fish (the inside of the fish belly, do not apply in the fish skin on top of the best, and better uniform), finished, in the coated with salt on the fish, in the coated with some sorghum wine, which will allow it to maintain a certain fresh flavor.
3
Then, find an altar, put the fish in it and cover it with a piece of white paper and press it down with something heavy. This will squeeze some of the moisture out of the fish and keep it like that for about a week.
4
Finally, take the fish out, prop up the salted fish with a bamboo stick and pass it through the eye with a bullwire, and put it on the balcony to dry, preferably out of the sunlight but letting it dry naturally.
5
After that, you can taste, eat, first clean, and then add green onions and ginger steam can be, very delicious oh.
How to make the marinated fish delicious
Hello!
The marinated grass carp can be cut into pieces, the oil temperature to seventy percent of the heat into the frying into both sides of the golden brown, and then sheng up.
Then put some oil, put onion, ginger and garlic, burst incense, according to personal taste can put some red pepper or green pepper, and then put the fish pieces, put a bowl of water, cover the pot, the juice is almost dry when put some seasoning such as thirteen spices, cooking wine, soy sauce, and finally put the parsley and vinegar, sheng up on it, our hometown is this way to eat, it is very tasty.
The best way to do this is to steam it and eat it, steam it and then cut it into pieces after it cools down and put it in the most chewy
How to do this with cured fish
Ingredients
Ingredients
Main ingredients
Adequate cured fish
Adequate dried peppers
Methods/steps
The most important thing is to make sure that you have the right ingredients and that the fish is well-cooked. p>
1
Soak the pickled fish in cold water overnight to remove the excessive salty flavor. Wash the soaked fish pieces and set aside on a plate.
2
Cut more garlic and ginger, and prepare dried peppers.
3
Heat the oil in a pan and fry the fish until golden brown on both sides.
4
This is the fried fish pieces, do not fry too old.
5
Wash the pan and put the oil on the heat, add garlic and ginger to stir fry the flavor. (Do not use the original oil to fry fish, can not fish to be salty.)
6
Turn off the heat and add dried peppers to stir fry the flavor.
7
Add pepper, sugar and stir fry evenly
8
Add fish pieces and stir fry evenly. Coat each piece of fish with pepper.
9
Turn up the heat and add most of the beer, making it as tall as the fish pieces.
10
Cook for 5 minutes on both sides turning to give the fish more flavor and tenderness.
11
Season with a little soy sauce and vinegar before starting the pot, and collect the soup to plate.
12
The marinated fish is more flavorful than fresh fish. The meat is very tender, fragrant and a little spicy, and a little sweet and sour flavor, the main thing is not salty yo, delicious ah! What are you waiting for?
How to pickle fish is more delicious?
The general pickle is grass carp. The first thing that you need to do is to get rid of the fish scales. The fish from the back to break open, remove the viscera, remove the head, cut into two big half in the inside and outside evenly smeared with salt, (according to the ratio of 10 fish per catty 3 two salt). Into the vessel and let it rest for three days, turn it over and let it rest for another three days, then hang it out. Do not hang out too long, or eat when tired teeth.
If the fish is not washed, you can smear a layer of Sriracha soy sauce before hanging, both to prevent dust and the color is also good. Try it, I marinate it this way every year.
How to drown the fish, it is delicious,
The fish that can be used for pickling, almost covering all the fish, salted fish in the recipe, is not a loss of appetite appetizing dishes. The following will introduce three unique salted fish pickling method:
1, will be the fish disemboweled and remove more than water, fish and salt ratio: 1:004 ratio of salt rubbing pickles: if you prefer spicy flavor, you can add an appropriate amount of chili powder and pepper pickle for 24 hours, take out of the sun to the fish contained water to remove 50%, white wine on the pickling vessel {pickling vessel, double-ported earthenware tank best.} Antibacterial, and then the fish neatly placed in the vessel sealed storage, if the salted fish cured in the month of wax, shelf life of one year. Salted fish cured in this way, cured for two months, red color, shape cigar taste, as ham, can be fried, fried, can be steamed.
2, according to the above method of curing 24 hours to take, with vegetable oil will be fried to golden yellow fish out of the cooling, put into the raw incense in the marinade can be eaten in January. The ratio of raw sesame oil to salted fish is 1:0.8. Salted fish cured in a better way than the method of steaming is preferred, the taste is better.
3, buy a you like, the size of the mackerel or moray eel;
from the backbone of the knife, cut the backbone of the fish bones, the fish guts and gills get rid of;
do not use water to wash, but should be a clean rag, a little bit of sassafras clean fish body blood and the black lining, revealing the tender fish meat;
with fine salt or their own another processed pepper salt (pepper and fine salt fried in an iron pot), smeared on the fish, to be uniform, not on the skin of the fish;
smeared salt, with sorghum wine slightly spread on the fish smeared with salt, to maintain the aroma of the flavor should be;
placed in a ceramic pot, ceramic altar, or pots, the top cover of a piece of white paper, and then to be pressed on the stone, to extrude the fish fish fishy water, and to keep the pressure of a week or so;
the fish should be placed on a clean cloth, a little bit of blood and black membrane, revealing the fresh and tender meat.
Finally, the fish has been salted for a week to take out, with a bamboo slice of the side of the salt, with a strong thin rope, from the head of the fish through the eyes, hanging in the outdoors to cool and dry, as far as possible to wind-drying do not dry in the sun, so that the meat of the fish is tasty;
Before eating, cut a section of the soaked in water to wash, add onions, ginger, wine steamed and eat, whether it is a drink under the dishes, or Whether it's for a drink or a dinner party, the mellow chewing, the dense meat, the eye-catching color, makes your family, relatives and friends salivate. What are you waiting for, take action now, delicious food that has not moved.
How to drowned fish is delicious?
Soak it in water
Cut it into small pieces
Put cooking wine, ginger, scallion and steam it to eat the most flavorful and delicious
How to cook drowned fish in Dongxiang Township
Place of origin: Yuping, Guizhou, China.
Technique: It is made of fresh fish salted with salt and mixed with glutinous rice in the salting juice to make pickled essence, which is filled into the belly of the fish or coated with it, and then put into a sealed container for 100 days to be ready.
How to eat the salted dried fish ah
1, steamed. Salted fish cut into pieces (thickness of the thickness of the little finger thickness, want to eat how much to eat how much to cut), cleaned and loaded; ginger shredded, sprinkled on the salted fish, and then drizzle a little peanut oil on top (other cooking oil can also be to peanut oil taste the best), the water boils on the pot after steaming for 8-10 minutes on the line.
2, fry. Salted fish cut into pieces, cleaned; ginger cut into julienne; first under the oil, and then under the ginger, and then put the salted fish on the frying, frying until both sides of the golden brown can be.
The rest of the salted fish, you can cut them all, in a glass container, pour into the cooking oil (preferably peanut oil) soak, which is the famous "oil dip salted fish", is a better way to save salted fish. To eat at any time you can take out steamed or fried.
Dried fish first soaked in water for a day, purpose one: soak off excess salty flavor, purpose two: after soaking the dried fish soaked soft, easy to cut, but also easy to clean, because, dried fish by the wind and the sun after the appearance of more dust. The next step in burning fish: in a hot pan into the onion, ginger, anise, pepper fryer, fry the aroma, into the fish stir fry, about 3 minutes, add sugar, cooking wine, a small amount of red soy sauce, and then into the fish one-third of the amount of peanut rice and water with a high fire boil, (peanut rice beforehand, soaked in water for about 1 hour or so) and then, with a small fire and then slowly cook, not only the taste of fish, and the flavor of peanuts is very tasty, but also the peanuts, and the taste of fish. If you like to eat spicy, you can also put chili peppers in the frying pan.
How to marinate fish?
We have pan-fried swordfish in our hotel! Now I'll tell you the recipe. Onion, ginger, carved flower, pepper, spicy fresh dew, monosodium glutamate, chicken powder, salt, soy sauce, thirteen spices, tree pepper segment