What kind of fish is good for curing preserved fish?

How to make preserved fish delicious? To tell the truth, the first time I ate preserved fish was last year. I first met this kind of food when I was almost 30 years old. My sister-in-law is from Xiangyang, Hubei. I went home for the New Year and brought back local preserved fish. Barbarians in the north seldom eat fish, let alone preserved fish, and there are many ridiculous pleasures to follow preserved fish.

cured fish

Raw materials grass carp, salt and white wine

The pickling method wants to use grass carp with rich meat. The first step must be to clean the fish head and tail before planing. The second step is to kill the fish now, cut the grass carp directly along the belly of the fish, take out the internal organs, cut the fish in half and separate it from the middle. Clean all the grass carp that need to be pickled, cut off the internal organs, and air-dry or slightly dry the fish blood in the sun to allow the fish blood to solidify. Then put all the cut fish into the pot and add the white wine. Liquor has the function of removing fishy smell and enhancing fragrance, and adding liquor can also prevent preserved fish from deteriorating. After adding liquor, you should also put salt on it. Skilled people can directly sprinkle salt on the meat of grass carp by hand, and both the internal test and the surface need to sprinkle salt. If you are a novice, you can dip a clean wet rag in salt and spread it evenly on the fish. According to the above steps, all the grass carp that need to be pickled are smeared with salt, and then the fish are hung from the mouth of the fish on a dry rod that is ventilated and dust-free in the sun. After the fish is hung on the drying rod, it needs to be dried/kloc-0.5 to 20 days. When the time is up, gently press the surface of the fish with your hand. If the meat becomes completely hard, it means that the curing time is over. cured fish

After the big fish is salted, it can be steamed in a steamer when it is eaten, and it can be taken out in 30 minutes. The pickled preserved fish is dense in meat, rich in taste and very delicious. Pickled fish can be stored for several months under dry and ventilated conditions. When pickled spicy and hot fish, it can be pickled whole or chopped, and the whole salted fish is easy to preserve. Chopped salted fish takes short time and is cured successfully in time. The preserved fish cooked by Hunan colleagues will also be seasoned in a seasoning jar with Chili sauce. Preserved salted fish is very spicy and delicious.

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