Every year in winter, especially in the month of Lunar New Year, curing preserved fish and preserved meat is an indispensable activity. Making preserved fish, in the north means it's almost New Year. Most of the families, after the winter solstice, will do some salami to prepare for the New Year. So today, I'll show you how to make preserved fish.

Method 1: chopped pepper fried preserved fish

Ingredients: preserved fish, garlic, ginger, garlic leaves, black beans, chopped pepper? Light soy sauce

1. Air-dried preserved fish smells especially good and has a strong "wax flavor". Now we have a saying, if there is no wax flavor, it is equivalent to no New Year's flavor. At this time the cured fish is salty, we need to soak for an hour, then control the water, cut into square pieces of fish.

2. In addition to the preserved fish, we need to prepare other auxiliary ingredients, such as sliced garlic, shredded ginger, garlic leaves, chopped peppers, edamame beans and so on. Many people find this recipe familiar. In fact, it is the hotel's practice, which is very popular.

3. Heat the oil in the pot. When the oil is 60% hot, pour in the waxfish and fry. One side of the frying until browned, flip the other side. Put more oil than you did for cooking, and fry it all the way through.

4. After frying, set the walleye aside with a spatula, add the garlic and shredded ginger, stir-fry until fragrant, then toss with the walleye. This process takes about a minute.

5. Pour in half a bowl of boiling water, then pour in the chopped peppers and cardamom, stir well with a spatula, cover the pot and simmer over low heat for 5 minutes to make the marinated fish softer and more flavorful.

6. When the time is up, pour in the garlic leaves. Garlic leaves are cooked and stirred well, once hot. We just take its fragrance, should not be put in advance. Before opening the pot, pour a small amount of soy sauce. Other seasonings do not need to be added.

Method 2: Cured preserved fish

Ingredients: 10 kilograms of grass carp, 150 grams of salt, 8 grams of pepper;

1. A grass carp. Scrape its scales in advance, cut it open from the thickest part of the grass carp's back, and remove any inedible parts such as guts and gills. Remember to remove the black membrane in the stomach of the grass carp;

2. A clean grass carp. If you want to wash it, you must dry it before marinating. If you don't wash it, just wipe off the surface dirt. Prepare appropriate amount of salt and pepper granules separately and put them together in a skillet.

3. Stir-fry over low heat for a while, until the salt is lightly browned and the pepper granules are fragrant. Turn off the heat, let it cool down completely, and spread it evenly on the fish, paying attention to every corner;

4. Put the seasoned fish into a large container without water or oil, and marinate the fish for 3-5 days by pressing something heavy on it. Remember to turn it over every day, then remove the marinated fish after it is flavored;

5. No need to wash it, just hang it up directly in a sunny place to dry. After about a week, when the fish is tight, you can take it back, chop it into pieces, bag it and keep it in the refrigerator and take it with you.