1. Sweet and sour flavor: 100 kg of fresh fish 15 kg of granular salt 3-5 kg of white wine (35-45 degrees) 3-5 kg of dried chili noodles 3 kg (fresh 12 kg) 10 kg of sweet wine lees 10 kg of glutinous rice 20 kg of pepper 1 kg of ginger 5 kg of red currant 5 kg of ground cumin 0.3 kg of patchouli powder 0.2 kg of garlic 3 kg (chopped finely) 0.2 kg of soil nitrate

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2. Hot and sour flavor: 100 kg of fresh fish, 15 kg of salt, 4 kg of dried chili pepper glutinous rice 25 kg of pepper 1.5 kg of ginger 6 kg of red currant 5 kg of cumin 0.5 kg of patchouli powder 0.2 kg of garlic 3 kg of orange peel 0.3 kg of soil nitrate 0.2 kg

Curing tools 1. curing barrels: the choice of hardwood slats barrels, the outside of the bamboo hoop hoop into a large round barrels. The size of the barrel is determined by how much is to be pickled. The size of the barrel according to the number of fish to be pickled, pickled 5 kg, 10 kg, 15 kg, 25 kg ...... vary. Barrel height of 0.8 ~ 0.9 meters, mouth, bottom diameter ratio of 10:7.

2. Pressure stone: selection of smooth surface, center thick, thin edge of the pebbles for the pressure stone, the weight of the pressure stone is equal to the weight of pickled fish 2 / 3, but if pickled 5 kg of fish or less, then the pressure stone used with the weight of the fish and fish both comparable.

3. Pressure pad plate piece: that is, the pressure stone under the first layer of pad pressure, commonly used grass, palm tree leaves, water taro leaves, palm rake leaves, bamboo shoots shells, etc. woven into a round or two semi-circular shims with the size of the barrel mouth under 20 centimeters (some also use wooden boards).

Production time: generally in the lunar calendar in August and September, after the white dew, the weather is cool, the temperature is suitable, this time the selected field carp (river catch can also be, but the quality of the other fish pickled poor), strong fat full, pickled into salted fish, bright color, good quality.

Production method 1

1. Cleaning pickling barrels: new barrels should be soaked in river water for two days, absolutely no leakage of water, within the grass ash water immersion for 2 hours, and then washed with water, and then wiped with leeks or radish, to remove the smell of wood, dry and standby.

2. Selection of fish: the fish will be used to catch out, remove miscellaneous fish, selected more than 250 grams of green carp (red carp easy to acid), into the basket, put the basket into the river for a day, so that the fish can be rinsed with water, drain the feces and gills inside the sediment and so on. Wait two days to take the fish broken back, broken into two halves connected to the abdomen, discard the gills and viscera, and then wash the blood with water, gently dry the water, the fish spread out flat into the basin for 1 hour, drained.

3. Dip salt: put the fish into another pot, with fine salt evenly rubbed all over the fish body (fish salt ratio of 10:1.5), and then a layer of flat in the pot, the top layer of cover salt, the mouth of the pot covered with gauze, fly spawning deterioration of the inside. Salt 16 ~ 52 hours later, the fish body can be hardened barrel.

4. brewing sweet wine: in the process of salting the fish body, while brewing sweet wine. With high-quality glutinous rice, according to conventional methods of brewing (if not pickled sweet and sour flavor, can not add sweet wine).

5. The preparation of pickled dregs: glutinous rice as the main raw material, glutinous rice steamed, spread out, sprinkled with a little soil nitrate water (or grass ash leaching water), red currant, peppercorns, sweet dregs of wine, cumin, garlic, chili powder flour, crushed ginger, patchouli powder, white wine and an appropriate amount of salt (about 1/10 of the total amount of salt), all stirring and mixing evenly into pickled dregs.

6. bucket: the pickled dregs first paved into the pickling bucket 2 cm, the salted raw fish fish fish, spread on the dregs of the bucket, and then put the pickled dregs of 1.5 cm in the fish, so that the fish dregs of the alternating pavement, put a layer of pavement should be pressed with the hands of pressure pressure, until the end of the pavement, the mouth of the bucket to leave 20 centimeters, and then sprinkle the original impregnated with fish brine, and then pressed the pressure plate sheet, and then pressed on the pebble blocks (the first pressed on the weight of the 1/2, 2 days after the). All pressed on).

Production method 2

Stuff the bad in the abdominal cavity of the fish, and then the two pieces of fish into the original shape, layers into the barrel, other methods remain unchanged. The pickled fish barrel should be placed in a dry place to prevent the bottom of the barrel from rotting. A few days after the bucket oozing water, do not start, this brine can play a role in isolating the air and protect the flavor of pickled fish.

Serving method After 3 months of curing, you can generally take food, each time you take food, from the top layer to start taking out layer by layer, after taking is still pressed as is.

Serving method