How to pickle domestic stinky fish? Share the pickling methods of stinky fish in China.

1, raw materials: mandarin fish 1 strip weighing 2 kg 1 pair, 25g of refined salt and 20 pieces of green pepper.

2. Mix the fish pieces with fine salt, put them in a sea bowl, sprinkle with green peppers, cover the bowl, and then put them indoors.

3. Turn the stinky mandarin fish once a day during the curing process.

4. Pressing with heavy objects during curing can make the fish stronger.

5. Stinky mandarin fish can be pickled at the temperature of 10℃ to 30℃, and the higher the temperature in this range, the faster the pickling.

6. The dosage of salt is also important to the curing speed. It is advisable to use 4 to 5 grams of salt per 250 grams of mandarin fish. In this range, the more salt is used, the slower the curing is.

7. Take 5g salt for 250g mandarin fish as an example. 10 to 20 degrees for 7 days, 20 to 25 degrees for 4 days, and 25 to 30 degrees for 2 days.

8. Green pepper granules can be replaced by Chili noodles, mixed with fine salt, and some Chili noodles can be mixed evenly.