As we all know, Hunan people love to eat smoked fish, in fact, Hunan also has a kind of processed fish in the local quite popular, do not smoke, in the sun natural air drying, cut in the red yeast powder of the liquor bath, and then into the altar sealed for 10 days, it has become a mellow bright red fish block, commonly known as the fish, because it is dyed red by red yeast pink, also known as red yeast fish, the best red yeast fish and bacon, put for a year will not be bad.
The practice of tying fish has been recorded in the Ming Dynasty, and the "Huguang Fish Method" in the "Zunsheng Eight Notes" written by Gao Lian first introduced the red yeast mixed with red yeast when the Hunan people pickled fish meat. These Hunan people mainly refer to the people in the western part of Hunan Xiangxi, the practice of fishing originated in Xiangxi and Zhangjiajie, and soon spread to the surrounding Huaihua, Shaoyang, Yongzhou and other places, and now it has long been prevalent in all parts of Hunan.
In fact, the practice of fish is similar to that of ancient fish, and it is also a kind of pickled fish, because the color is bright red after marinating, which is very festive, so it is always present on the table of the Xiangxi people during the New Year's Festival. Mother is a master of making fish, she makes fish often than other people's incense, preservation time is longer, perhaps from childhood to hear the reason, I know from when I was a girl to make fish, and the taste of making it is not bad, often get praise from others.
In general, there is no need to smoke, so it is simpler to make than smoked fish, but for those who are particularly obsessed with the aroma of smoky smoke, they will still smoke a little, smoke slightly, and then wrap it in red yeast powder and white wine to ferment.
The trick to making tie fish mainly has 4 points: one is that the material should be good, choose at least 5 pounds of fresh grass carp or big blue fish; second, the wine must be more than 50 ° C high liquor, because there are too many fake wines on the market, it is best to buy brand wine; the third is to choose continuous sunny weather to dry, all in one go; fourth, the quality of red rice flour is guaranteed, it is recommended to go to the big shopping mall to buy.
Buy back the fresh grass carp (or large blue fish), wash and break the belly of the fish, clean the internal organs, pay attention not to break the fish gall, use a knife to scrape the black film attached to the fish's abdominal cavity, remove the gills, and then scratch the width of about 3 cm, depth of 2 to 2.5 cm on the back of the knife flower, if you like to eat fresh fish head, cut off the head and cook it separately.
Cut the fish into a clean enamel pot, add the right amount of salt, use salt to wipe the fish inside and out, the knife flower can not be missed, so as to ensure that the salt of the fish is evenly distributed, and then marinate for 3 to 5 days, so that the fish from white to light brown red, the specific time depends on the weather temperature changes, the temperature is high And the marinating time is short, on the contrary, the low temperature pickling time is long.
If the fish is too big, you can chop the fish into 3 sections and then salt, the whole fish is more convenient to dry in the future, not occupying the area, but the whole fish must remember to use two thin bamboo sticks to prop up the belly of the fish. Some people will cut into small pieces of pickling, with breathable bamboo dustpan with sieve eyes to dry, eliminating the need to change the knife to chop small pieces after drying, but the disadvantage of small pieces is just dried that time, the fish meat has a large water content, especially easy to stick to the drying plate.
Salted fish choose sunny weather, with cotton rope or iron hook hanging under the sun to dry for a few days, to most of the dry, this degree of dry and wet is also adjusted according to personal taste needs, some people like to eat wet some, there are also people like to eat dry and cool, there is a little value of the description, too wet storage time is limited, I prefer 6, 70% dry.
The impression is that the problem encountered by the mother every time she makes a fish is the weather problem, because only in the winter near the end of the year fishermen will dry the pond, the fish is the cheapest, and this time period is often bad weather, the mother will chop the fish into small pieces early, pad the white paper around the stove with the embers to bake, afterwards there is always white paper scraps stuck to the fish meat, each time is to mobilize the whole family to cut the confetti on the fish meat.
Chop the dried fish into small pieces, then pour the white wine into the bowl, add red yeast powder and five-spice powder and stir well, use chopsticks to pinch the fish pieces, put them into the red yeast powder liquor and brush it several times, you will find that the fish pieces immediately turn bright red, and then gently shake the fish pieces up and down, the incidental liquor droplets are recycled into the bowl, and then put into another clean bowl for half an hour, drain the remaining liquor.
Prepare a clean container without water and oil, clip the fish pieces into the container piece by piece, layer by layer, break the octagon into a flap, throw 2 to 3 octagons in each layer, and finally fold it into 2 to 4 layers with a plastic bag to cover the container mouth and fix it with cotton rope, cover the lid well, put it in a sheltered and ventilated place, after a while you need to open the altar to check, whether there is water seepage at the bottom of the altar, if there is any pouring, keep the bottom of the altar dry, wait for 1 month, give everything to time, let it ferment naturally, so that it will not be bad for a year.
A month later, the altar opened, a strong aroma swept in, sandwiched a few pieces poured into the right amount of tea oil, and then added a spoonful of chopped pepper or a little chili noodles, and then sprinkled with a few tempeh steamed for 15 minutes, fragrant, bite, a wisp of red meat is particularly likable, and the silk into the buckle, enough to see the freshness of the ingredients, such a fish appetizer and rice, more delicious than smoked fish.
Most of the fish bought outside are fast,not to mention too wet, and the quality of the ingredients cannot be guaranteed, basically made of dead fish, and it does not feel fragrant to eat, and even the fish is rotten, which is not delicious at all, so you must be cautious when buying.
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