What is the method of making bad fish marinade?

bad fish to freshwater fish as raw materials, generally used carp, grass, mackerel and other large scaled fish, by the scale, back split, remove viscera, wash, and then belly up into the tank pickling rout, with the amount of salt for the weight of the fish 18%, 3 days later, put a heavy weight pressurized pickled for another 4 days, take out, air-drying to eighty percent dry, go to the head, go to the tail, go to the fins, cut into small pieces of 3 ~ 4 cm2, add the same hand fish block Weight 1% of white wine (60 degrees or so) and 4% of the sweet wine (glutinous rice brewing wine) and mix well, tightly packed into a porcelain altar, sealed and stored for 3 months that is the finished product. You can also add the appropriate amount of red wine, in order to beautify the color of the product.

Bad Fish is one of the famous Han traditional food in Dongping County, this dish is bright and tender in color, yellowish in white, shiny in scale, crispy in bone and rotten in flesh, sweet in salt, and pleasant in appearance.

Chinese name

Dried fish

Belongs to

A branch of the holy bone-crunching fish

Began in

the thirty-fourth year of the Kangxi reign of the Qing Dynasty (1695 A.D.

Nutritional value

Containing a variety of minerals such as calcium, phosphorus, and other trace elements

Introduction

The Dried Fish's The origin is in Dongping Zhoucheng (now the hometown of Water Margin, Dongping County, Shandong Province, Zhoucheng Street Office Residence), belonging to a branch of the holy bone-crunching fish. It is a branch of the sacred bone-crunching fish. It is the "one fishy" of Dongping's famous local traditional specialty "two eggs and one fishy" (two eggs: pine egg and red duck egg). According to the relevant records and legends, the creation of the bad fish began in the thirty-fourth year of the Kangxi Emperor of the Qing Dynasty (1695 AD), and it has been more than three hundred years since then. The state city is known for making bad fish in the history of Nie, Xie, Zhao, Wang's family, Nie's bad fish is the most prestigious.

Bad Fish

The well-cooked bad fish has the characteristics of complete fish body, soft meat, rotten bones like mud, fat but not greasy. The finished fish is yellow, mellow and refreshing, good color and taste bad fish is delicious and inexpensive, is the general public favorite delicacies. But the defect is that the freshness of the fish is gone, there is bad odor, after eating back to the mouth is also slightly bitter fishy taste, so, bad fish in the poor class market, it is difficult to ascend to the "hall of elegance". In the past, especially those engaged in the state of the city to pull a car or do small business poor people, they happen to have a better income, they buy two wine, a package of fish (in the past, fish with lotus leaves or linen leaves package), a hand with a bowl of wine, a hand with fish, squatting in front of the hotel, drinking, eating fish, talk about the world, happy to come on a section of the "clapper chamber "and said, "There is wine and fish and white flour, give a governor also do not change". When they are in debt and lose money, they also want to credit two wine, a bag of fish, squatting there to drown their sorrows.

Nutritional value

Bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, often eaten to enhance the absorption of calcium, to promote the body strong, the product has a healthy and convenient features, is a family banquet, tourism, fast food, gifts to friends and relatives of the best products. The "bad aroma of hometown" is the overseas compatriots and travelers in foreign places on the hometown of the famous food exclamation.

The basic practice

Fresh fish out of the viscera, remove the scales and put in a cool place to blow dry. Cut a few slashes on the back of the fish and apply salt evenly to all parts of the fish before hanging it in the shade. When the water has evaporated, cut the fish into chess piece-sized pieces and place them in a container. Sprinkle two layers of fish with seasoning and top the last layer with seasoning, and store in a cool, well-ventilated place for 30 days before serving. After removing the fish pieces, put half a spoon of sugar, half a spoon of vinegar, two spoons of vegetable oil, a little ginger, green onion and garlic, and steam them in a pot for 15 minutes before serving. Sweet and salty moderately, tender and chewy[1] .

Other ways to make bad fish

Stuffed bad fish

Select 5000 grams of lake fresh crucian carp (carp, catfish, blackfish, etc. can be). Onion, ginger 50 grams each as ingredients; seasonings: 300 grams of sweet sauce, 200 grams of black sauce, 25 grams of salt, 500 grams of soy sauce, 600 grams of vinegar, 50 grams of peppercorns, 50 grams of fennel, 10 grams of cinnamon, 5 grams of spices, 10 grams of orange peel, 50 grams of leeks, 100 grams of cooking wine, 4000 grams of woolen broth. Slaughter the fish, remove gills, viscera, wash (retain fish scales). The bottom of the pot on the grate, the head and tail of the fish intersect, layers of yard. Fish pot to leave a hole in the middle, put fine salt, cooking wine, ginger, onion, soy sauce, vinegar, pepper, fennel, dashi, cinnamon, orange peel, hair soup. The bottom of the pot on a high flame heating, boil after the slow burning, with a broom dipped in black flour sauce, bad water, black sauce, every hour in the fish around the body to spread 1 time (*** spread 4 times). 6 hours after the cease-fire, dry and cool that is. The fish is usually processed at night, simmered slowly over night, and cooked in the early hours of the next morning. Fuel wood is preferred. Eat bad fish best cold food, out of the pot that is eaten, taste very fresh and fragrant.

When it comes to wine-dusted fish, I personally like it very much. Its wine fragrance, very appetizing meal, can also be used as a drink as a small dish, is one of the rare Jiangxi specialty. Because the wine is marinated fish, and into the wine, so eat up very delicious, if you carefully taste, you can also feel that the deep river and lake inquired about the sound of the water, that the vicissitudes of the world, the good, but also from the meat of the wine fish can be wet out.

The wine-dregs fish is a traditional Han Chinese food around Poyang Lake in Jiangxi Province, and the practice of wine-dregs fish is also very easy, which is simply to choose about half a catty of crucian carp, marinate it, dry it to half-dry, and then put it into the altar of brewed rice wine and seal it up. More than ten days, you can take out, or steamed or boiled, and wine lees with the boil. The key is in the wine, to make the wine older, there are strong. Infiltrate the fish, the fish is jujube red, its color that there is a kind of intoxication of beauty, and then there is the fragrance of wine floating, how desirable ah.

The specific practice is as follows:

Selection: fish can choose crucian carp, carp, grass carp, pomfret, can also be useful yellowtail.

Steps in the practice of fish in wine:

1. Clean the salted dried grass carp, gently brush the surface with a brush to remove the salt particles, and then soak in water for 1 ? hours. Soak one to get rid of the salty flavor, two can be salted grass fish dried some of the dirt out of the bubble. Midway to change the water, taste salty, can not soak for too long, otherwise the fish flavor will become diluted, the meat texture becomes soft scattered, is not conducive to marination.　　

2. Yin dry grass carp, cut into pieces, put into the steamer steamed (steamed fish skin up), remove and cool.　　

3. hot pot pour oil (more than usual cooking about two times), the oil burned to 7 when hot (see a small amount of green smoke from the pan around the middle of the pan floating) immediately turn off the fire, the chopped ginger and garlic poured into the oil burst, when you see the oil bubble in the pot in the reduction, put down the chopped dried pepper silk popping out the flavor of spice, and finally poured into the wine, re-lighting the fire to open the pot of material.　　

4. Grass carp into the rice wine, put some hot and spicy fresh or other favorite seasonings, turn to low heat and cook for 2 minutes to make the fish into the flavor, while the water in the pot evaporated. (At this point, you can taste the saltiness, add sugar or salt to adjust to your favorite level of taste). If the rice wine does not cover the fish, add more cooking oil and sesame oil to the pot, but do not add water! Finally, turn off the heat and cool the fish thoroughly.

5. Find a large ceramic jar, pour in the fish, the mouth of the jar covered with one to two layers of plastic wrap, and then close the lid, marinated for about 7 days. When you eat, use clean chopsticks to clip up and eat directly.

Finally, I think we are the same as me, eating wine-damaged fish, fish in the mouth, delicate and smooth, the aftertaste for a long time, and the essence of the flavor of the fish, so that there are some people hanging drunk, feeling in the vicissitudes of the years, and a little bit of nostalgia, because you will feel that the fish, which left the lakes and rivers alone, which sleeps in the wine, which is suffused with a heady flavor.

Bad fish is a kind of Shanghai cuisine.

I've never made it, but I've eaten it, and I think it's pretty good.

The fish bought clean, from the middle of the spine of a broken two pieces, and then cut strips, put salt, cooking wine, pepper, sugar, soy sauce marinade, seasoning. Into a good flavor, put in a frying pan dry frying, frying to cook through a little dry, and hurry to fish out into the bad juice (bad juice large supermarkets are sold, you can also do it yourself) soak overnight you can eat.

I'll try it someday.

Bad fish a lot of friends like to eat, but do not do, today to teach friends at home to make a rice favorite bad fish.

The method is particularly simple, first ingredients:

eel, scallop appropriate amount, wine 2 pounds, salt 10g, a catty of yellow wine.

Well, the ingredients are ready, start doing it!

You learned it

To do the wine lees fish, is the first to deep fry the fish, filter dry there into the wine lees inside, only personal simple practice.