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The authentic practice of bad fish How to do bad fish
1, bad fish to freshwater fish as raw materials, generally using carp, grass, mackerel and other large scaled fish, after the scale, back split, gutted, washed.

2, and then the abdomen up into the tank pickling rout, with the amount of salt for 18% of the weight of the fish, 3 days later, put a heavy weight pressurized and then pickled for 4 days, take out, air-drying to eight dry, remove the head, remove the tail, remove the fins.

3, cut into 3 ~ 4 cm2 of small pieces, add equal hands fish weight 1% of white wine (60 degrees) and 4% of the sweet wine (glutinous rice brewing wine) and mix evenly, tightly packed into the porcelain altar, sealed storage for 3 months that is the finished product. You can also add an appropriate amount of red, in order to beautify the color of the product.