Method of drowning preserved fish?

Carp, grass carp, carp and these can be made into preserved fish. The main considerations of preserved fish are storage resistance and easy to carry, the practice of preserved fish is to wash the fish and pickle it to dry it in the sun, most of the processing of preserved fish is the traditional pickling process, and its pickling methods mainly include dry pickling, wet pickling and mixed pickling, and the pickling time is from a few hours to two months.

In order to reduce the salt content of bacon fish to shorten the curing time and improve the taste, some people have developed some new curing methods. Acid pickling with table vinegar, oil pickling of bacon fish and deep-frying of bacon fish.

In the traditional drying method of preserved fish, sunlight drying and hot air drying is the most important and economical drying method, smoke drying method! Due to the different natural conditions and eating habits in different regions, the production process of preserved fish also varies, and its flavor is also different!

Raw materials: grass carp, salt, pepper, anise

Practice: 1. salt inside the general water, the first salt fried, add pepper and a little anise to mention the aroma, fried and then cooled standby. 2. buy back the fish can not be washed, washed easy to be bad. 3. I was to take a couple of pieces of clean rags to wipe clean the belly of the black and black I wiped it all off. 4. salt is cooled, you can wipe the salt, wipe the fish scales this side. 5. and then the first wipe! I'm going to take a couple of clean rags and wipe off all the blackness on the belly. In one by one after wiping the salt, in order to row in a large pot, like to eat meat tighter, you can put the fish on the pressure of something pickled, usually pickled for 3 days after the top of the bottom, the bottom of the top of the pickled for 2 days you can hang up to dry. If you like to eat smoked, let it dry for 2 days and start smoking.

Pickled drunken fish raw materials: carp or mackerel, weighing seven to eight pounds, decapitated, a split two open, in addition to the viscera cleaned, with salt two two, both sides rubbed to, pickled for 24 hours, from the brine to a little bit of hard sun, not too soft to the touch that is, with a water altar, the size of half a fish can be placed flat straight can be, altar the bottom of the altar with a small bowl of altar mouth can be put in on the line, the bowl poured half a bowl of wine, preferably mellow type, with a two green bamboo Stick flexible, in the altar flat put popping immobility, the fish flat on the bamboo stick, a layer of two pieces, can be laid three layers, altar mouth water or sealed, after January, open the altar aroma, cooking a piece of steam, can be torn knife chopping, wine and leisure can be.

Cured preserved fish (Fukushu fish) raw materials: Fukushu fish 10 pounds, salt 400g, five spice powder 20g, chili powder 5g, 150g white wine, soy sauce 50g, sugar 30g practice steps: 1. Fukushu fish from the back of the split, washed, torn off the black membrane. Split from the back to facilitate drying 2. put the balcony sun open surface moisture. 3. pot into the salt, five spice powder, paprika, medium-low heat frying brown, out of the flavor. 4. white wine, soy sauce, sugar into a sauce. 5. Fukushou fish coated with seasoning juice. 6. while hot will be pretzel salt coated in the fish body, coated with massage, the whole body are coated all over the 7. all the fish are processed, put into the container. The rest of the seasoning sauce and pepper salt poured on the top layer. 8. ten hours later, turn over again, turn the top of the fish to the bottom, another ten hours of marinating, you can hang up to dry.