Authentic Hunan salted fish pickling method

There are many kinds of pickled salted fish. The raw materials used and the production have their differences. I am Jiangsu people, the following to the family everyone introduces Jiangsu salted fish production. Jiangsu raw materials are generally grass carp. Choose six or seven pounds of fish. Grass carp from the back cut open to remove the internal organs. Clean, and then placed in the shade to dry. Cool skin slightly dry a little bit, no moisture can be. Add salt, peppercorns, cloves, and star anise to the pan and saute. For how much salt, this question depends on personal taste. Generally speaking, ten pounds of fish four taels of salt can be. If you like to eat a little salty friends, you can put a little more salt. Marinate for about ten days. Remove the excess salt, hanging in a cool, ventilated place, salted fish is usually made around the 11th month of the lunar calendar, about a month can be eaten.

The amount of salt an 10th of 1 on the line. A catty of fish or meat put one or two salt. Be sure not to wash with water before salting. It won't work if it's washed in water. It will go bad. While marinating you can slice the meat. The fish should be cut open. Then sprinkle the salt on top. Use your hands to rub the salt together. You can add some pepper and seasoning flour is best. When it's done, just put it in the shade. No sunlight.

Preparation of ingredients: 20 pounds of grass carp (2), 300-350 grams of salt, 10 grams of pepper.

Authentic practice:

1. First, remove the scales of the grass carp, and then cut the back of the fish, followed by the belly of the fish and the black membrane of the internal organs and dealt with, and finally wipe the fish with a dry towel, you can spare.

2. Prepare a large basin, wipe the basin clean, and then the bottom of the basin sprinkled with an appropriate amount of salt and pepper, and then each side of the fish every corner of all the salt, wipe the salt of the fish into the basin, sprinkled with an appropriate amount of pepper, the second whole body is also smeared with an appropriate amount of salt, and then put into the basin, sprinkled with an appropriate amount of pepper, covered with a layer of plastic bags, pressed on 3-4 large stones, pickled for 4 days.

3.4 days later, the fish will be turned over, the bottom of the fish meat to the top, the top of the fish meat to the bottom, and then covered with a plastic bag, pressed on the stone, marinated for 3 days.

4.3 days later, the pickled fish into the water, the fish surface of the peppercorns and blood thoroughly washed, and then get the sun exposure for 3.4 days can be.

5. Sunny fish, cut into small pieces, put into the pot to fry into a golden brown, and then on the steamer, steamed for 3-5 minutes, the fish ate and fragrant and tender, but also very flavorful.