Method and material for making pickled fish

The manufacturing method is as follows:

Material preparation: fresh fish, salt, pepper and high-alcohol liquor.

1. Prepare some fresh fish. If you are cooking for the first time, try 1 first. Deal with the fish and cut it from the stomach, but don't cut it off. Remove all the internal organs and black membranes in the stomach, and clean the fish scales and gills.

2. Rinse the fish several times, then dry or completely dry the water, and then marinate it below. But not directly with salt. There is an important step to be completed before painting with salt. We prepare a proper amount of high-alcohol liquor, pour it on the fish and spread it evenly, which can not only remove the fishy smell, but also ensure that the pickled fish does not stink. This is an important first step.

3. After applying high-alcohol liquor, leave it for a while, and then prepare the marinade. Prepare an appropriate amount of salt. Generally, 10 Jin of fish should be put with 2 to 4 ounces of salt, more salt if you like, and 2 ounces of salt if you like it a little lighter. Pour the salt directly into the pot.

In addition to salt, you need to prepare a handful of peppers and pour them into the pot. Adding pepper can make the marinade taste more fragrant, and the pickled preserved fish smell more intense. Putting pepper is the second important step. Turn on the low heat and start frying the marinade until the salt turns yellow. Turn off the heat when frying the pepper.

5. After completely cooling, pour it on the fish and smear it. Every corner of the fish should be evenly coated with salt and pepper. Wrap the fish in plastic wrap and marinate in a cool place for about 5 days. Turn the fish every other day.

After 6 or 5 days, take out the fish, string them with ropes and hang them on the balcony. It is best to bask in the sun when the sun is better, and bask in it for a few days until the dried fish is hard and the oil is almost dry, so you can take it down, keep it and take it with you.