Traditional method of making salted fish

1, salted fish is salted and dried. Fish used to rot easily because there was no low-temperature preservation technology. Therefore, fishermen all over the world use this method to preserve fish.

2. Let's share the practice of "pickling mackerel" today. Friends who like it can collect it first and try it yourself when you have time.

3. Let's begin to introduce the required ingredients:

Mackerel, salt, ginger slices, cooking wine, high-alcohol liquor.

4. First remove the belly and gills of mackerel, then cut off the fins, and then cut the fish into sections, so that it is easy to taste when marinating. Then marinate mackerel, add salt first, add ginger slices and high-alcohol liquor, and knead well.

5. Then put the pickled mackerel into the pot, wrap it with plastic wrap and put it in the refrigerator for 48 hours. It's time for curing. Take it out, put it in a bamboo basket, cover it with gauze, and let it dry in the sun for 3 days.

6. Wash it with water, put some cooking wine on the plate, put ginger slices on it, and steam it in a boiling steamer for 20 minutes. Pick out the ginger slices and sprinkle with chopped green onion. Serving is delicious.

7. Mackerel is tender, delicious and nutritious, rich in protein, vitamin A, minerals and other nutrients.