Raw materials

Cathedral carp, salt, white wine

Marining method

If you want to use plump and thick grass carp, the first step must be Before opening the fish, the fish must be cleaned, including the head and tail.

The second step is to kill the fish, cut open the grass carp directly along the side of the fish belly, and take out the fish. For the viscera, cut the fish in half and separate it from the middle

Clean all the grass carps that need to be pickled, cut out the viscera, dry the fish blood or dry it for a while to allow the fish blood to solidify< /p>

Then put all the cut fish into a basin and add white wine. White wine has the effect of removing fishy smell and increasing aroma. Adding white wine can also prevent the pickled fish from deteriorating

Add white wine After that, it is necessary to apply salt. Skilled people can sprinkle salt directly on the grass carp's flesh with their hands. Salt needs to be sprinkled on both the inside and the surface. If you are a novice, you can use a clean wet rag dipped in salt, and then apply it evenly on the fish.

Follow the above steps to apply salt to all the grass carps that need to be pickled, and then hang the fish from the mouth. On a sunny, ventilated and dust-free drying pole

After the fish is hung on the drying pole, it needs to be dried for 15 to 20 days. After the time is up, gently press the surface of the fish meat with your hands. If the meat has completely become Tight, indicating that the marinating time has been completed

After the large fish is marinated, it can be steamed in a steamer when it is ready to eat. It will be out of the pot in 30 minutes. The marinated cured fish The meat is firm, rich in flavor and very delicious. The preservation time of cured fish is also long enough, and it can be kept for several months in a dry and ventilated condition. When pickling spicy fish, you can either pick it whole or chop it into pieces. The whole pickled fish is easy to preserve and the chopped fish can be marinated in a short time, so it can be marinated successfully in time. When colleagues from Hunan make cured fish, they also put the fish into a seasoning tank filled with chili sauce for seasoning. The cured fish is very spicy and tastes very delicious