Seasoning: 100 grams of rice wine, 300 grams of sugar, 500 grams of yellow wine, 130 grams of salt, mackerel a
Steps:
1, the mackerel will be placed on the case head, do not go to the fish scales, with a knife from the end of the spine along the back of the head, split open the skull, dissected into the fish abdomen connected to the sides, digging out the guts and gills, chopped off the teeth, scraped clean the inner belly of the black film, use a dry cloth to wipe clean the abdominal cavity. Wipe the abdominal cavity.
2, the salt and nitrate 4 grams of mixing, rubbing the whole body of the fish, the backbone should be rubbed a few times.
3, in the back of the meat thick with a bamboo skewer tie a few holes, in order to salt nitrate into the plug, to prevent mold.
4, and then put into the tank, fish scales face down, the top with a large stone pressure, after 7 days to take out.
5, wash with water, in the sunshine for about 10 days, and then hang in a cool ventilated place, dry for about a month.
6, cut the dried fish into small pieces 10 centimeters long and 35 centimeters wide, and put them into a small tile altar.
7, the wine, sugar, yellow wine, bad shochu to make juice, pour into the tile altar submerged fish pieces.
8, with two pieces of moso bamboo cross-pressing the dried fish, and then use clay to seal the mouth of the altar, placed in a cool place to marinate for 4 months.
9, before eating, put the dried fish into a bowl, add the original marinade, sugar, yellow wine until the fish is submerged, cover.
10, on the cage with high-fire steaming for about 1 hour, until the fish is bright red can be.
11, on the table before the knife on the plate, pouring the original sauce can be steamed.
Note1, winter mackerel is the most tender, cold climate is suitable for bad system.
2, mackerel in the salt curing before, can not use raw water to wash, back meat thick with a bamboo stick to tie a few holes, in order to salt, nitrate into the plug, easy to taste, but also to prevent deterioration
3, bad fish, the old brine filtered off the impurities, high temperature disinfection, placed in a clean jar, and sealed with clay, and stay until the next year to be used again, the quality of the flavor will be better
4, this dish needs to be prepared for the Huangshi 5000 grams, Shaoxing bad shaoxing wine, and then pour the sauce. grams, 1500 grams of Shaoxing bad soju, 2250 grams of sugar, 250 grams of refined salt, 800 grams of wine, 250 grams of refined salt for the bad pickled mackerel with. History and culture of mackerel meat fat, rich in protein, after the winter crispy spring lees, summer supply, convenient storage, for the wine dishes, is recognized by the Zhejiang Province in 1956, one of the 36 kinds of Hangzhou famous dishes.