Pickled fish can not be directly salted, want to taste fragrant into the taste, not moldy and not smelly, these 3 steps can not be less
Yesterday on the balcony basking in the sun, suddenly found that the neighbors on the opposite floor, hung more than a dozen fish on the balcony, dare to start drying wax fish now? Isn't it generally appropriate around the winter solstice? But looking at the weather forecast, although there is a sun, the temperature has seen below 10 ° C, and it is indeed possible to pickle wax goods.
Wax fish is an indispensable New Year flavor for southerners, usually around the winter solstice, pickled for a month, and eaten just in time for the New Year. And the shelf life is as long as one or two years, and if it is pickled now, it will not be bad to open the spring next year.
The method of pickled bacon and cured bacon is similar, it is salted for a few days, and then put in the sun to dry on the line, it is simple to say, but many people's pickled fish is easy to mold and smell, and finally become a stinky fish, which cannot be eaten at all.
Every New Year, wax fish is a very popular dish for Chinese New Year's Eve rice, whether it is steamed or braised fish, the meat is tender and tender, the flavor of wax is strong, suitable for all ages.
My mother is in the countryside, pickled for decades, and every year she has to bring me a few pieces, she makes the wax fish delicious, and the preservation time is long. When it was my turn to pickle myself, it didn't take 3 months to get moldy. After complaining to my mother, my mother told me that the wax fish could not be salted directly, and the key step was not done, no wonder it broke quickly.
Today I share with you the method that my mother has used for more than 40 years, and friends who want to pickle wax fish quickly learn to learn, keep in mind the key 3 steps, better than what you bought.
【Pickled fish】
Prepare fresh grass carp, salt, peppercorns, ginger, and white wine.
【Directions】
1, grass carp is large, the price is cheap, the most suitable for making wax fish, but you can also use the fish you like to eat, the method is the same. Most people do not wash the fish after slaughtering, and directly marinate, thinking that it is easy to spoil after dipping in water.
But the mother has to wash the fish every time and then pickle, she said that if the blood and impurities are not washed away, it will make the fishy smell of the wax fish heavy, and it is easy to breed bacteria, and it will break faster, do you agree?
2, grass carp six or seven dollars a pound, buy a dozen pounds of large grass carp is only a few dozen dollars, enough to eat for a month or two, especially cost-effective. Fresh grass carp is slaughtered clean, the scales, gills, internal organs, black film are removed, soaked in light salt water for half an hour, soaked in blood and impurities, rinsed and drained in a ventilated place.
3, use a knife to hit the fish with a cross flower knife, so that it is easier to marinate into the taste. The next operation is very critical, prepare some high liquor, 52 ° or more, wipe the grass carp inside and out, and then put a few slices of ginger, put aside and marinate for 1 hour.
To the fish smeared with white wine, the main role is to remove the fishy flavor, it is best to use pure grain wine, containing more aromatic substances, can make the taste of the fish more fragrant.
4, prepare some salt, peppercorns, pickled fish, the amount of pickled fish is very critical, more salty, less into the taste is also easy to spoil, the general ratio of fish and salt is 10:1 can be. Pour the salt into the wok, add the peppercorns, stir-fry over low heat for a few minutes, stir-fry the aroma of the peppercorns, turn off the heat after the salt turns yellow.
5: Spread the sautéed pepper salt evenly on the fish, put the grass carp in a basin, press a heavy object on it, cover the lid, and marinate for 3 to 5 days.
By pressing on a heavy object, you can quickly drain the water of the fish. Turn the fish over every day so that it is more evenly marinated.
6, after the time comes, hang the grass carp with a rope, put it in the sun to dry for a week, the wax fish becomes dry and hard, when the color is yellow, the wax fish will be pickled, placed in a cool and ventilated place to preserve, a year will not be bad. It can also be packed in a plastic bag and refrigerated in the refrigerator.
Pickled fish or bacon, if you want to taste fragrant and flavorful, not moldy and not smelly, these 3 steps must not be less:
(1) The fish must be washed and dried; (2) smeared with highly pure grain wine; (3) pressed a heavy object when marinating.
This is my mother's experience summed up over the years, I have tried it for several years, it is really delicious, friends who like to eat bacon and bacon should make it quickly. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.