A, fish how to pickle delicious, pickled fish production method

1.cleaning pickling barrel

New barrels to be soaked into the river for two days, absolutely no leakage of water, within the grass ash water immersion for 2 hours, and then washed with water, and then with leeks or radish wipe, to remove the smell of the wood, drying 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 clean water to drain feces and gills within 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 with water to clean the blood, gently shaking off the water, the fish spread out flat into the basin for 1 hour, drained.

3. Dip salt

Put the fish into another basin, with fine salt evenly rubbed all over the fish (fish salt ratio 10:1.5), then layer by layer in the basin, the top layer of cover salt, the mouth of the basin covered with gauze, to prevent flies from spawning into the spoilage. After salting for 16~52 hours, the fish body can be hardened to fill the barrel.

4. brewing sweet wine

In the process of salting the fish body, while brewing sweet wine. With high-quality glutinous rice, brewed in accordance with conventional methods (if not pickled sweet and sour flavor, can not add sweet wine).

5. The preparation of pickled dregs

To 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 pepper 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 the pickled dregs.

6. loaded barrel

will be pickled dregs first paved into the pickling barrel 2 cm, the salted raw fish fish fish, spread in the barrel on the dregs, and then put the pickled dregs of 1.5 cm in the fish on the dregs of the fish so that the fish dregs of the alternating paved, put to lay a layer of the hand to flatten the pressure, until the end of laying the mouth of the barrel to stay out of the 20 centimeters, and then sprinkle the original impregnated with fish salts, and then press the pressure plate sheet, and then press on the pebble blocks (the first pressure on the 1/2 weight, 2 days after all pressed on). weight, 2 days later all pressed on).

Two, pickled fish production techniques

1. 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. Pickled fish barrel should be placed in a dry place to prevent the bottom of the barrel stained rotten. A few days after the bucket oozing water, do not start, this brine can play a role in isolating the air and protection of pickled fish flavor.

2. 3 months after the marinade, you can generally take food, each time you take food, from the top of the layer by layer to take out, after taking is still pressed as is.

3. Pickled fish can be eaten directly without any processing, the original flavor. Can also be roasted with fire, the skin crispy bone soft, pure flavor, aftertaste.

4. Try to use wooden barrels curing, so that the cured fish stored for a long time. Can also be pottery altar curing, which is characterized by fermentation acid fast, can be eaten in advance, but the taste is not as fresh as the wooden barrel curing.