Fish with Chinese sauerkraut practice daquan

Ingredients: salt

Operating steps:

1, put the fish with internal organs in the basin, and never wash it.

2. Sprinkle some salt and start rubbing.

3. After wiping one side, turn it over and continue to wipe the other side.

4. Sprinkle the salt evenly on all the fish and let it stand for two hours to let the salt soak the fish.

5. After two hours, wash the salt off the fish surface with clear water.

6. Dry it in a ventilated place under the sun. It can be dried for half a day in good weather.

7. It is enough to dry the surface until it becomes hard.

8. Put the dried salted fish in a clean bag, tie the bag tightly, put it in the refrigerator and carry it with you. Fish with Chinese sauerkraut is ready.

Extended data:

Fish with pickled vegetables is a locally recognized delicacy in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, which contains amino acids and vitamins that cannot be synthesized artificially, and has the function of invigorating the stomach and helping digestion. Eating pickled fish can stimulate appetite and cheer up the spirit. The production time is usually in August and September of the lunar calendar. After the Millennium, the weather is cool and the temperature is suitable. At this time, the foreign carp is selected, which is firm and full, bright in color and good in quality after pickling.

In the past, most curing utensils were made of special Chinese fir barrels. The diameter is about 30cm and the height is about 60cm. Each household has 3 to 5 barrels, which is enough for one year's consumption. Fish preserved in wooden barrels can be preserved for a long time, up to 20 years, and it is not easy to deteriorate, rich in flavor, sweet and delicious. Nowadays, many people marinate in baked clay pots, which are characterized by fast fermentation and acidity, and can be eaten in advance, but the taste is not as good as that of wooden barrels.

The fish with Chinese sauerkraut is the most famous in Dongtang Town, Luo Xiang City, congjiang county. After a year of pickling, pickled fish is ruddy in color, dry and wet properly, moderate in acidity, and its unique aroma is mouth-watering. The taste is sour, spicy, fragrant and sweet, which makes people feel refreshed and increases their appetite.