Making air-dried fish need fish head, salt, pepper, star anise, cinnamon, and a plastic bag

1, grass carp to remove the head, broken from the back, washed and dried water.

2, salt, pepper, star anise, cinnamon together in a pot, stir-frying over low heat to produce flavor, salt yellowish, remove from heat and let cool slightly.

3, fried salt, pepper, anise and cinnamon on the plastic bag, the plastic bag folded, with a rolling pin rolled into the end.

4, spread the marinade evenly on the fish, marinate for 1 day, turning up and down a few times midway.

5. Hang the marinated fish on the balcony to air-dry until the surface is completely dry and slightly oily, and pinch it up to get a little rebound from the inside, then air-dry it well, and then put it in the refrigerator to keep it frozen.

Expanded:

Air-drying fish conditions

In well-ventilated conditions to avoid direct sunlight fast air-drying let the fish quickly dehydrated, the fish protein in order to be well preserved, and the protein is more enriched and concentrated, with virtually no loss, and at the same time, the fish fat will not esterification, without losing the freshness of the fish and the taste of the fish. Air-drying for 3-4 days is sufficient, and then freeze for preservation.

The earliest origin of air-dried fish is that fishermen who go out to sea to catch fish sometimes catch very few fish, and the cost of returning to Hong Kong is too high, so in order to prevent the fish from deteriorating, they will cut the fish directly, rinse it back and forth in the sea water for several times, and then hang it directly on the bow of the boat to dry it quickly, and then you can eat it when you come ashore.

Baidu Encyclopedia-Air-dried Fish