<h1 class="pgc-h-arrow-right" data-track="1" > pickled fish, do not directly salt, do 2 more steps, fresh and tight flavor, not smelly</h1>
The weather is getting colder, except for a few cities in the south that can now wear thin clothes, other areas have cooled down greatly, especially in the northeast, where it is snowing and it is very cold. In this kind of weather, it is too suitable for cured bacon, pickled fish and the like, and our family has already taken action.
When I was not at home, I quickly went to the market to buy some fish and prepared to marinate the wax fish at home. Whether it is steamed or simply cooked in some other way, it tastes very good.
Pickled wax fish, according to the theory is quite simple, but why are there many people pickled out of the wax fish, always easy to stink, not delicious?
Originally, many people planned to eat it for the New Year's Festival and use it to entertain guests, but it was already smelly before winter. In fact, there are many techniques for pickling fish, for example, when we marinate, instead of buying the fish, we will directly add salt to marinate, if you want the meat to be tender and tight and fragrant, you have to do 2 more steps.
<h1 class="pgc-h-arrow-right" data-track="16" > [pickled fish].</h1>
Recipe: 2 fish, ginger, peppercorns, salt, high liquor
1, many people say that if you want to pickle the wax fish, if it does not become smelly, it must not be cleaned. But I don't think so, after all, if the fish is not washed, it must be relatively dirty, can you eat it when you make it at home?
2, so cleaning is essential, I prepared here 2 relatively large fish, about 6 pounds or so. After buying it, cut the stomach open, then dispose of the black film, internal organs, and then wash it thoroughly. After washing the fish, we use kitchen paper to dry the water thoroughly.
3, want to be more flavorful, we put a flower knife on the surface of the fish, and then in the inside and outside of the fish, evenly coated with a high degree of white wine, and then come to the appropriate amount of ginger slices marinated to remove most of the fishy taste. Fish should not be directly salted to marinate, and it is also indispensable to put white wine to remove fishiness.
4, about 30 minutes of marinating, take advantage of this time, we prepare about 400g of salt, and then a handful of peppercorns, all put into the pot, turn on the low heat and stir-fry, fry the aroma of peppercorns, fry until the salt is slightly yellow, turn off the heat and let cool.
5, after the fish is marinated with white wine and ginger slices, we remove the ginger slices, and then spread the salt and pepper evenly on it to ensure that every corner is evenly spread. After applying, if there is any remaining salt, pour it on the fish, then put the fish in the basin, then cover it with plastic wrap and marinate for about 5 days.
6, every day to remember to turn a noodle, to ensure that the fish marinated more evenly, after the marinade, we use the rope to string up the fish, and then hang on the balcony to start drying. Dry for 3 or 4 days, until the wax fish becomes relatively hard, it means that the sun is good, we find a plastic bag to pack, put it in a ventilated and cool place to save it, and take it as you eat.
Tips:
Pickled fish, you need to master 2 tips, the first is that you need to wash it in advance, in order to remove dirty things, blood water, fishy smell and the like, the second is to use high liquor, ginger slices to apply it, remove the fishy taste, marinate out of the flavor more intense.