The New Year is approaching, and I believe many families have already begun to prepare New Year’s goods. After all, a major traditional festival like the Spring Festival is what we ordinary people look forward to throughout the year, and it is also a day for family reunion. New Year’s goods are not something that can be purchased in a short time, especially pickled products like cured fish, which have to be put on the agenda before and after the winter solstice. Looking at the recent temperatures, the temperature is still moderate, and the winter sunshine is unlimited. Making cured fish is a good way to celebrate the New Year. Mellow, sweet, chewy and not fishy!

Everyone knows that pork is expensive, but fish is not expensive. The cured fish tastes salty, fragrant, and full of flavor. The preparation is very simple. Pickled products like cured fish will have a special taste even in the coming year. , which has a much richer flavor than ordinary fish. At the end of every year, our family will pickle a batch of cured fish to satisfy their cravings. The elderly and children love to eat it.

My father is an expert at pickling cured fish. He has tasted the cured fish made by him and all said it was authentic. For this reason, I specifically asked him for advice on how to make the cured fish. My father said he wanted the cured fish to be delicious. It is very important to master these two steps. I will share the method with you below and apply what you have learned. I believe you can make delicious cured fish using this method. Hurry up and save it!

Ingredients required: 10 pounds of grass carp, 200 grams of salt, high-strength white wine, star anise, cinnamon, bay leaves, and peppercorns

The first step is to process the fish you bought. Scrape all the internal organs and fish scales, and don't ignore the black membrane in the fish belly. Scrape it clean so it won't be bitter, and don't touch the gills. Then cut along the body of the fish to open the back for drying, then use a knife to split the head of the fish, and finally dry the blood stains with absorbent paper. Remember to touch raw water, which is not easy to preserve and will easily deteriorate.

The second step is to prepare the above ingredients at the same time and put them into a bowl for later use. Heat the pot. First, add salt and stir-fry over low heat for a while. After the salt is heated, add various spices and stir-fry together. , don't just put salt, add spices to make it more mellow and sweet. After pouring the spices into the pot, don't stop the fire. Stir-fry until the salt turns yellow, then turn off the heat and let it cool.

The third step, next we only need to give the fish a "salt spice bath", apply it up and down without leaving any gaps. Only by applying it evenly can it be stored for a long time. At this time, high-strength white wine can be poured in Put it in the fish body, and then turn it upside down to let the white wine touch the fish body, which will stimulate the aroma of the fish meat.

The fourth step is to store the smeared fish in a clean container without oil or water stains. Stack the fish neatly one by one, seal it to isolate the air, and put the container in a cool place to rest for 2-3 days. Open, turn the fish over, and seal again for 2 days.

The fifth step is to prepare a long stick, some small sticks and some ropes. After 5 days, the fish meat can be taken out to dry. Use the ropes to string up the fish heads and hang them up, and the small sticks to hold up the fish belly. Open and dry in a sunny and ventilated place. After drying for 15-25 days, it can be eaten. The longer it is left to dry, the more delicious the flavor will be, the aroma will be stronger, and the texture will become chewier.

Warm Tips:

1. Do not touch the raw water after cleaning the internal organs of the fish. You can buy kitchen absorbent paper online to dry the blood and do not touch it. The purpose of raw water is to ensure that the fish meat does not deteriorate. There are tiny bacteria in the raw water, which will affect the storage of cured fish.

2. Be sure to use high-strength white wine and spices. Everyone knows that fish meat is fishy. High-strength white wine can remove the fishy smell and stimulate the fermentation of cured fish. Adding spices will add more flavor, which is better than using only Table salt tastes much better, have you learned?