Teach you the method of authentic pickled fish, the ingredients are simple and flavorful, and the longer it is stored, the more fragrant it will be

Hello everyone, I am Yue Yue's mother, last time I pickled bacon, I got a lot of praise and attention from friends. Thank you for your support. Pickled wax fish is also a must-do a dish of wax every year in my family, fish meat is salty and delicious, special appetizers under the rice, the ingredients are simple, the longer the good the good fish is retained, the more fragrant Oh, used for steaming and frying are good. I will now share with you the detailed approach.

1, the meat of the general grass carp is more, the most suitable for pickled fish, 6 to 7 pounds can be, do not choose too fat fish, fish too fat means that the fish oil is more, it will be very fishy to eat, and the fish meat is not tight. I bought 2 grass carp, a total of 13 pounds, 110 yuan, the boss has been disposed of, clean it can be

2, when cleaning, be sure to wash the black film in the belly of the fish, which is the source of the fishy smell, wash several times until the water becomes clear

3, clean and then use kitchen paper or a clean rag to dry the water,

4, the fish head has no meat, cut it with a knife, and put a flower knife on the fish, so that it is easy to taste

4, spread evenly with ginger and white wine, first remove the fishy smell

5, pour 400 grams of salt into the pot a handful of peppercorns, marinated fish than salty meat, stir-fry and let cool

6, apply the cool salt to the fish, every place to wipe, do not be lazy Oh

7, Finally sprinkle the remaining salt on the fish and cover it with a plastic bag, marinate for 5 to 6 days, remember to turn it twice in the middle

8, the pickled fish will come out of some water, pour the water off, and then simply flush the fish, if you want to be lazy, you can also not wash

9, use a knife to poke a hole in the belly of the fish, put on a rope, easy to hang and dry

10, the weather recently is quite powerful, every day is the big sun, I sunbathing for 3 and a half days, the last few days to observe, the color is red, the surface oil is shiny, you can also see the oil dripping, it is sunburned

11, do not dry for too long, so as not to lose the moisture of the fish, eat dry firewood, and then your family knife can not be chopped

12, then cut the fish into small pieces, put them in bags and put them in the refrigerator for freezing

The dried wax fish will take a while to be delicious, oh, soak for 20 minutes before eating, go to the salty taste, and use it for steaming and frying. If you like it, try it, and remember to pay attention to the collection likes and comments