Living near the river, every winter pickled fish is one of the inevitable work, drying when the flavor of the floating all over the yard, the following will also attract civet cats look out, while the sun can see the salmon that the slight emergence of grease, and then chopped into chunks, cleaned, fried in hot oil, the smell is overflowing, people can not stop, and more than eat two bowls of rice, but also.
Being in the big river, pickled fish naturally have a handful of tricks. I believe that many people are dealing with the fish, directly on the salt curing, so that the production is easy to moldy and stinky, and fishy heavy, even if the success of the lack of mellow wax flavor, today to share my pickled fish method, the point is not directly on the salt curing, the key 3 steps must be there.
The first step: dry the water
Many people are entangled in the curing of preserved fish, bacon, whether to wash, in fact, do not wash can be, you can ensure that the fish is free from the intrusion of the raw water, to avoid the occurrence of deterioration of the time of the marinade, but make sure to use the clean kitchen paper will be on the surface of the blood and other stains to wipe clean.
If the wash is also feasible, after all, the blood and mucus of the fish is the main source of fishy flavor, wash can reduce the fishy smell, as long as the cool boiled water rinse can be, and the most critical is also to dry the water, or hang up to dry before the next step.
Step 2: wipe white wine
White wine is the magic weapon in salami, can be deodorized to increase the aroma can also be sterilized, the best to 55 degrees above the high degree of wine as well, if the quality is better, the aroma is more rich white wine on the better, can be coated with the surface of the fish, I've seen the white wine poured in a large pot, and then put the fish into the roll! I've also seen it poured into a large pot and rolled the fish underneath, meaning that the amount of white wine is not fixed, and the fish should be evenly coated.
Step 3: Fried material salt
Cured bacon, bacon do not directly wipe salt, add some spices can be deodorized to increase the aroma, especially fishy heavy fish is to add a little bit of fish, about ten pounds of fish need 200 grams of salt, more than cured bacon out of the 50 grams of so-called salted fish meat is the meaning of the so-called salted fish, and a small handful of dry Peppercorns, all poured into a pot without water and oil, stir-fry incense over low heat, stir-fry until the salt is slightly yellowed on the sheng out of the cooling to be used, this is the simplest material salt.
Ingredients: about 10 pounds of fish, salt 200 grams, 20 grams of dry pepper, a high degree of white wine
The first step: fish varieties do not require, as long as the big enough, meat thick enough to be strong can be too small and skinny fish marinated in the sun after the drying of the fish is left a bit of fish bones. Scales, gills, fish teeth, remove the black membrane in the abdomen, you can open the knife from the back, you can also cut into sections, and then find a clean kitchen paper towels to wipe clean the body of the fish blood and dirt.
Step 2: 400 grams of salt, add water and oil-free pot, slowly stir-fry over low heat, then add 40 grams of dried peppercorns, stir-fry until the salt is slightly yellow, peppercorns out of the flavor of the time to turn off the fire out of the cool. If you like spicy food, you can add an appropriate amount of chili powder to the salt after cooling and mix well. Here to fry a little more salt is to facilitate the operation, the final addition to the fish is still 200 grams.
Step 3: Prepare a moderate amount of white wine, evenly coated in fish, and then take 200 grams of fried salt, 360-degree dead angle on the fish, and then massage and rub some.
The fourth step: the fish into the basin without water and oil marinated about three or four days, remember to diligently turn every day to ensure that the fish salinity is consistent, and then take out the first hanging in the sun for 3 days, and then transferred to a cool, ventilated place to air-dry for 10 days or so, be sure not to air-dry for too long, or else the texture is too hard to put into the refrigerator to save the freezer, to eat when you want to clean with lukewarm water, or steamed, or fried, or fried, are all
Waxed fish is delicious but there are tricks to making it, there are 3 steps can not be missing, the first step is to dry the fish body of water and dirt, the second step is to use a high degree of white wine to smear some of the third step is not to use salt directly, add a little bit of spices fried, in the addition of flavor at the same time you can remove the fishy taste.