Hello, hello everyone, I am Xiao Wu, in our Hunan Xinhua countryside, there is a kind of field in the family, will raise some fish in the field, called rice field fish, in the autumn when the rice is ripe, because to harvest rice, it will dry the water in the field, and then catch this fish, if there is another place to raise, put the fish caught in other places to raise, if there is no place to raise, give this fish to dry it, processed into smoked dried fish. Smoked dried fish is a very popular food for Hunan people.
Because Xiao Wu's father planted several acres of land in the countryside, he likes to raise some fish in this rice field every year, and today we caught the fish in this rice field back, because there is no place to raise it, and this summer is too dry, so then pick some large rice field fish and make it into smoked dried fish.
The fish raised in this rice field are still very beautiful, although this fish is not very large, generally that is about half a catty, eating rice flowers in the rice field to grow up, we generally raise this carp there.
My father's technology is better, if you do this open edge dried fish, today I will let my father cut this fish, first open the belly of this rice flower fish, take out all the intestines and internal organs inside, and throw away the gall. This fish gall is a black lump in the stomach, the bigger the fish, the smaller the fish gall, the smaller the fish gallbladder, and people who don't understand it are not easy to find. Even my 70-year-old father is a veteran, sometimes it is difficult to find the fish gall, if the fish gall is not found and lost, the fish will not be delicious to eat, it will be bitter.
Because this fish, dried up mainly for my two children to eat, my two daughters especially like to eat our Hunan Xinhua this smoked dried fish, so they made a little dried rice flower fish in the field for them to eat, they do not eat fish heads, so first cut this fish head to it, cook fresh to eat, dried fish head is not delicious.
This kind of rice flower fish is not easy to open, cracked very much, always run, dad can't catch it, always run to the ground, no wonder those who kill the fish have to knock this fish head to it first, knock it to death, and then kill it a little better, honestly.
Get rid of the internal organs in the stomach, cut off the fish head in a bowl and put it in, put all the fish to its belly, cut off the fish head, remove the internal organs, here is a total of more than 10 fish, not much, and then sprinkle a little salt to marinate, about 2 hours or so on.
After the fish is marinated for about two hours, prepare an iron pot, then use this rapeseed oil to pour into the pot, burn firewood, after the pot is hot, put the fish into the pot one by one, do not overlap. Fry slowly over low heat, then keep moving the pan and changing its position, or the fish will be charred.
Note that when frying fish, we don't have to flip the fish, just move the pot, flip the fish to pieces, not good to smoke.
After frying the fish, put the pan on the ground and let it cool.
Then we come to prepare a sieve, like my family is with a fan back cover to grill fish, you can also use this bamboo sieve, but the bamboo sieve should pay attention to the fire below can not be too large, do not have an open flame, otherwise it will be burned.
Put a little straw under the sieve, because the gap is relatively large, you can prevent the fish from falling, and then slowly clip the fish out with chopsticks and place it in this sieve one by one.
After laying it out, cover it with paper or something else.
The final step is to smoke and bake.
We are roasted on this wood stove, you can also use a coal fire to bake, because my family burns firewood, every day, firewood is better above, use a little bit of charcoal below, make the fire up, add a little more of this wood chips, or rice bran, with rice bran is the best, after the fire is good, put this sieve on this wood stove, cover it with something on it, do not give it fire, smoke it on the wood stove for about two days and dry.
The dried dried fish is sealed in a nylon bag, and then hung up or placed on top of rice, which is stored on top of rice and can be eaten for several years without problems.
This kind of smoked dried fish, used to fry chili peppers are very delicious, when we were studying, we often used this sour pepper to fry this dried fish, and then took it to the school to eat, accompanied us through the era of reading.
This smoked dried fish production process is shared here, Hunan people like to eat this dried fish the most, friends do not know whether you like to do this smoked dried fish there, want to do friends according to this method can do it. If you have better methods and techniques, you are also welcome to leave comments below the article, let's share together, thank you for your support.