Stinky Mandarin Fish Authentic Marination Method

Stinky Mandarin Fish Authentic Pickling Methods:

Materials: 6 Mandarin fish, 100g salt, 3 scallions, 1 big piece of ginger

Assistants: Clingfilm

Methods of Pickling Stinky Mandarin Fish

1, in the seafood market to buy fresh Mandarin fish, ask fishmongers to slaughter and clean up the Mandarin fish, and then return home with Rinse off the blood with clean water and dry the fish with kitchen paper; cut the scallions into pieces and the ginger into thick slices.

2. Rub the fish with salt all over, and stuff the belly with green onions and ginger.

3, with plastic wrap will be wrapped in fish into a stainless steel pot, fish on the weight, into the kitchen warmer place, the temperature at 20-23 degrees, such a temperature of about 7 days, every day to move away from the weight turned once. 5 days or so you can smell the fish smell like stink non-smelly flavor, with a finger pressing the fish body is still very elastic, this time the stinky Mandarin fish has been cured well.

Curing Mandarin Fish Tips

1, curing Mandarin fish is best not to kill the fish.

Curing stinky guppy in the traditional way actually does not require killing the fish, but rather knocking the live fish unconscious and curing it directly. The reason is that pickling stinky guppies is actually a fermentation process, and both gills and internal organs have the effect of helping fermentation. In addition, pickling directly with live fish is easier to flavor than dead fish.

2, pickled stinky guppies should never be rinsed with water.

Many people are accustomed to rinsing the fish after killing, but pickled stinky guppies must not do so. Because the washed guppies will be too much water when pickling, which will not only take away the fresh flavor of the guppies, but also dipped in raw water after the guppies, in the fermentation process is more prone to deterioration.

3, curing stinky gui fish must be sealed curing.

Pickling stinky guppies is an anaerobic fermentation process, the lower the oxygen content, the easier the pickling success, so in the process of pickling must be sealed up, if possible, but also try to exhaust the excess air.

4, grasp the best temperature of the pickled cinnamon fish.

The best temperature for pickling stinky guppies is between 25 ℃ and 28 ℃, the temperature is too low, the odor is not enough mellow, the temperature is too high, it is easy to lead to corruption and deterioration.

5, pickled stinky guppies should pay attention to avoid light.

Almost all of the pickled dishes need to avoid light, because the light can easily lead to abnormal fermentation and deterioration, so pickled stinky guppies can not be an exception.