How to dry salted fish?

Salted fish need to be marinated for three or four days to dry.

Wash the fresh fish, cut it in half, wash away the blood, drain the water, sprinkle the salt, pepper and sorghum evenly, marinate for three or four days, and hang it outside to dry, usually for one month in winter and two or three days in summer. Don't be too wet when drying fish, it will cause the fish to rot.

Fresh fish in winter is cheaper, so we often buy fresh fish to make salted fish, wash them, cut them in half, wash away the blood, drain the water, spread the prepared salt, pepper and kaoliang spirit evenly by hand and marinate them for three or four days.

Take it out after three or four days, and hang the rope to dry naturally, so that the salted fish is ready. Be sure to choose good weather to dry and reduce drying time. Sunny weather is the best, and it usually takes a month to dry in winter.

Preparation method and material of salted fish

Ingredients: fish, salt, pepper, white wine, fragrant leaves, star anise and cinnamon.

Exercise:

1, prepare the fish first, cut into pieces and gut it. If there is blood, you can wipe it with a kitchen paper towel.

2. Then pour the salt into the wok, add the fragrant leaves, star anise, cinnamon and pepper, stir-fry with low fire until the fragrance comes out, take out the salt and spices, and let them cool before use.

3. Then smear the fish with high-alcohol liquor. Every part should be carefully smeared and rubbed back and forth repeatedly. Liquor has the function of sterilization and disinfection.

Then put salt on the fish, be as careful as white wine, and then pour the seasoning into the fish tank.

5. Cover the basin with a bag, then press on a heavy object, marinate for five days, and turn the fish regularly to prevent it from getting smelly.

6. After curing for 3-5 days, drill a small hole in the fish, put on a rope, and hang the fish to dry.