To make air-dried fish, you need fish heads, salt, pepper, star anise, cinnamon and fresh-keeping bags

1. Remove the head of grass carp, break it from the back, wash and dry it.

2. Put salt, pepper, star anise and cinnamon in the pot together, stir-fry over low heat until fragrant. The salt will turn slightly yellow. Turn off the heat and let cool slightly.

3. Place the fried salt, pepper, star anise and cinnamon on the plastic bag, fold the plastic bag, and roll it into powder with a rolling pin.

4. Apply the marinade evenly to the fish and marinate for 1 day, turning it up and down several times.

5. Hang the marinated fish on the balcony and air-dry until the surface is completely dry and slightly oily. When you pinch it and the inside has a little rebound, it is ready to air-dry. At this time, it can be stored in the refrigerator. .

Extended information:

Conditions for air-drying fish

Dry quickly in well-ventilated conditions away from direct sunlight to dehydrate the fish quickly, so that the fish meat protein can be good It is preserved effectively, and the protein is more enriched and concentrated, with almost no loss. At the same time, the fat of the fish will not be esterified, without losing the freshness of the fish and the taste of the fish meat. Let it air dry for 3-4 days and then freeze it for storage.

The earliest origin of air-dried fish is that fishermen who go out to sea sometimes catch very few fish and the cost of returning to port is too high. In order to prevent the fish from deteriorating, they cut the fish directly and rinse it back and forth in the sea water for several times. Then hang it directly on the bow of the boat to dry quickly, and it can be eaten after it docks.

Baidu Encyclopedia-Dried Fish