Pickled salted fish 10 pounds of fish put a pound of salt more.

If you are pickling some small white fish or bream and so on, the amount of salt will be less, because these fish body is small, thin meat, better flavor, ten pounds of fish about one hundred and fifty grams to two hundred grams of salt is enough.

Like pickled fish are used more than ten pounds of large grass carp or chub, fish meat is very thick and difficult to taste, ten pounds of fish need about three hundred grams to four hundred grams of salt. However, personal taste is different, according to personal taste discretionary increase or decrease.

Pickled fish notes

Will just buy back the fish and meat, it is best to use a roll of paper to absorb the water, absorb the cleaner the better. The meat and fish are best mixed together, you can also add some fennel, chili and so on according to personal taste, but must be fried. Then in the fish and meat on a thin layer of salt, well spread evenly, sprinkled with pepper and other spices.

After marinating, it's best to press on something heavy and let it drain naturally for seven days (turning once on the third day to make the salt fully even).

After pickling for seven days, hang it up with a hook and place it under the sun to dry for this purpose. Storage method: it is best to use the lotus leaf altar, the fish and meat cut into pieces, fully sprinkled with white wine, in the lotus leaf altar sealed, stored well, you can even eat the next year's summer. The preserved meat and fish are sealed for a period of time, and when the jar is unsealed, it gives off a unique and mellow flavor.