Fish with pickled vegetables usually start to dry after a few days.

Fish with pickled vegetables usually start to dry after three or four days.

Pickled fish depends on the size of the fish and the amount of salt used. With more salt, the curing time will be shorter and the carp meat will not be thick. Generally speaking, six kilograms of fish can be fished out and dried in five days with 4 liang of salt. If you use 6 Liang salt, you can take it out and dry it in four days. Fish with pickled vegetables is cooked in winter, because the temperature in winter is low and the pickling process will not rot, so it is completely possible to cook fish with pickled vegetables in the refrigerator in summer. Wrap the fish pieces mixed with seasonings with plastic wrap and put them in the freezer for three to four days.

Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best. It usually takes a month to dry in winter, and the water evaporates quickly in summer. It usually takes two or three days when the weather is good. In principle, don't dry it too dry, just hold the fish pieces by hand and keep them hanging, and put them in the freezer for preservation.

Precautions for dried salted fish:

1, when drying salted fish, hang it in a cool and ventilated place and drain it naturally by wind. If exposed to the sun, it is easy to dry the fat inside the fish and easily lead to deterioration of the fish.

In the snowy season, there will be frost and dew at night. Fish placed outdoors will be hit by dew and frost, which will not only affect their continuous drying, but also easily deteriorate. So when drying salted fish, pay attention to get it back in time at night.

3. if salted fish is dried too much, it will turn into dry wood when cooked, which will be expensive to eat and lose a lot of umami taste. It's best to dry salted fish for seven or eight minutes, that is, the dried fish is still elastic, so it can be taken back and sealed in a fresh-keeping bag and frozen in the refrigerator.