How to put the best proportion of salt in salted fish

The proportion of salt is 10 kg, and 3 two salts are put, usually150 g. The specific method is as follows:

Ingredients: grass carp 100 kg, 300 ml of liquor, 2 kg of ginger, 2 kg of Chili powder, and 0/500 g of salt.

1, grass carp should remove the black film from the scales, viscera, gills and belly, clean it, and then remove the teeth next to gills to reduce the fishy smell.

2. All the processed fish are drained for standby.

3. Cut a few knives on both sides of grass carp to facilitate pickling and savoring.

4. Wash ginger and cut it into dices, or cut it into shredded ginger according to your own preferences.

5. Put the cut ginger into the fish, add 300 ml of white wine, edible salt 1500 g, and appropriate amount of Chili powder.

6. Wear silicone gloves, mix all the materials together and spread them evenly on the fish.

7. Turn it once every three days or so, and then marinate it for another three days.

8. Spread the fish belly with chopsticks after curing, so that it is easier to dry when drying.

9. Hook it with a hook, hang it in a ventilated place on the balcony and air dry it for 7 ~ 15 days.

10, you can see that the fish becomes tight and greasy during the sun drying.

1 1. Chop the salted preserved fish into small pieces, bag five pieces and put them in the refrigerator for freezing preservation. When eating, take it out and thaw it in advance, soak it in warm water for one night, and remove the excess salt, so that the fish will not be too salty.