Don't just smear salt, the traditional method is shared with you, from fish selection to air drying, the fish meat is salty and fragrant

 

Today I will share with you how to marinate preserved fish at home, pickled preserved fish is skillful, can not be directly smeared with salt, if you want to marinate preserved fish delicious, you have to know these 3 production tips, the good preserved fish is not only stored for a long time, but also the fish is fragrant and firm and flavorful, and the fishy smell is less;

First of all, the first point is the choice of fish;

To make preserved fish, you can choose carp, herring, grass carp and other fish with thick flesh, and the fish should choose a larger one, the bigger the fish, the better it is, if it is a small fish after drying, the meat will become very thin and hard, not delicious, so try to choose a larger fish for pickled fish;

The second point is the handling of fish;

After the fish is selected, it is to deal with the fish, now generally go to the vegetable market or supermarket to buy fish can let the boss slaughter well, as long as you tell the boss is pickled fish, the boss will help you cut it from the back of the fish, and then remove the gills and internal organs, go to the fish scales can be selected according to their preferences, I generally do not go to the fish scales, the fish scales and so on to be made into preserved fish to eat when scraping, so that the pickled fish will be more delicious, so why cut from the back of the fish? Because the meat on the back of the fish is thicker, it can be more flavorful after being cut;

Slaughtering is only the first step in dealing with fish, the second step is whether the fish needs to be cleaned after slaughtering, this is a problem that many friends are entangled, I will choose to clean, when cleaning, you need to deal with some of the black film on the stomach, the fishy smell of the black film is very heavy, because there is more blood, do not clean with water, only wipe it with a rag or kitchen paper It will be more troublesome, but after cleaning, you must dry the water, you can hang the fish to dry for a few hours, Or after cleaning, use a clean rag or kitchen paper to dry the water, in short, after rinsing must be dried water, this is very important, otherwise the fish will stink in the process of pickling, which is the second point of pickling the preserved fish;

The third point is pickling;

Pickled preserved fish can not only use salt, in addition to salt but also use liquor and some spices, liquor needs to use more than 50 degrees of high-concentration liquor, liquor here plays a role in sterilization and preservative, but also make the fish more fragrant; The spices are the most common, pepper, star anise, cinnamon, these spices can have the effect of increasing the flavor and removing the fish, but the spices can not be put too much, so as not to cover up the taste of the fish itself;

As long as you pay attention to these 3 points, you can ensure that you can marinate a very delicious preserved fish, which not only retains the aroma of the fish, but also collides better with the salty taste;

The taste of the preserved fish is relatively mellow, you can eat it directly steamed, you can also stew soup, or braised it, each is different, and friends who like it can try it!

[Raw materials] 10 kg of fish, 150g of salt, 20g of Sichuan pepper, 2 star anise, a small piece of cinnamon;

【How to make preserved fish】

1. Slaughter the fish you bought home, remove the scales, remove the gills and internal organs, we only remove the internal organs and gills of the pickled fish here, and even the fish scales are not gone, this can be decided according to your own preferences, and then cut from the back, this step can be solved by the vegetable farm owner;

2. Clean the fish after buying it home, rinse the gills and the blood and black membrane inside, wipe the surface moisture dry with kitchen paper after washing, remember to wipe the water dry, if there is moisture, the fish is easy to deteriorate, if the fish is not cleaned, you can directly use clean gauze or kitchen paper dipped in some liquor to scrub the blood stains;

3. After drying the water on the surface of the fish body, smear the liquor on both sides of the fish body, wipe both sides, and put it aside for later use;

4. Let's prepare the marinade, the marinade is composed of salt and pepper, star anise, and cinnamon, you need to stir-fry them first, after stir-frying, you can reduce the moisture of edible salt, and you can taste faster when pickling, and you can also stir-fry the fragrance of spices, and better remove the smell and increase the flavor when pickling;

In order to make the fragrance of the spices better released and absorbed by the fish, star anise and cinnamon can be crushed first and then fried, add salt and spices to the pot, stir-fry over low heat, I am 10 catties of fish here, use 150g of salt, stir-fry the fragrance, the salt is slightly yellow, turn off the fire and let it cool;

5. After the salt and spices are cooled, evenly spread on the fish, inside and out, and then put the pickled fish in a large container to marinate, press it tightly, it is best to have a heavy object to press it when pickling, if not, you can cover it with a layer of plastic wrap like me, and then put a casserole filled with water or other objects, so press it;

6. The fish generally needs to be marinated for 3-4 days, and it should be turned up and down on the second day to avoid uneven saltiness, and continue to be salted with heavy objects after turning over;

7. After pickling, you can dry it, find a rope to string up the cured fish, the preserved fish is relatively large or afraid of uneven drying, you can find a bamboo piece or a disposable chopsticks to stretch the belly of the fish, flattened, so that it can be dried faster, the marinated preserved fish, it is best to choose air-dried, and the air-dried fish will taste better;

8. When the fish is hard to the touch, and the moisture is significantly reduced, you can put it away;

9. The dried fish can be stored at room temperature in winter, and when the temperature rises, it needs to be stored in the refrigerator.

【Steamed bacon with pork belly】

1. The dried fish needs to be cleaned first, and then soaked in water for half an hour after cleaning.

2. Prepare the pork belly when soaking the fish, clean the pork belly after buying it home, cut it into thin slices, the thickness should not be too thick, it is easier to steam when steaming;

3. Cut the pork belly to adjust the bottom taste, because the marinated fish is relatively salty, so you don't need to put too much seasoning, add a little light soy sauce, oyster sauce, sugar, stir well, and put it aside to marinate after stirring;

4. Then prepare the ingredients, cut the ginger slices into shreds, cut the green onions into shreds, and slice the garlic;

5. The soaked fish meat has become obviously soft, and the fish has not been removed when it is marinated, so the fish scales are removed after soaking, and it is particularly convenient to remove the fish scales at this time.

5. Put the prepared pork belly evenly on the plate, the pork belly is placed at the bottom, which can absorb the fragrance and saltiness of the fish, put the prepared salted fish on the top, and put the green onion, ginger and garlic on the top.

6. Boil water in a pot, boil the water and steam it in the pot, generally 10-15 minutes, according to the amount of your own ingredients.

7. After steaming, take out of the pot, sprinkle with chopped green onions and millet spicy, delicious salty pork belly steamed salted fish is ready, a proper rice killer;

Summary of the practice of preserved fish:

1. 10 catties of fish are generally 150g of salt, and the heavy taste can be added to 200g;

2. When drying fish, it is necessary to prevent birds from stealing food;