A list of the contents of this article:

What are the ways to share kippers?

1, moderate degree, sweet fragrance with fresh, too salty as inferior products, the tongue seems to lose "consciousness" after eating. In addition, as the cured fish is pickled with salt, it is not suitable to keep it for too long, so we should choose fresh cured fish. (4) to cook dried fish, do not use steaming method, but stir-fry with Douchi and chili, this method has a different flavor.

2. Pickled fish is a cooking method of soaking the fish meat in the pickling solution to taste it.

3, good that I rest assured to open the lid to eat ow, fish is not fishy super tender tofu hot mouth but very delicious onion oil fried pickled fish ingredients pickled fish? Step 1 of cooking wine, light soy sauce, right amount of red pepper oil, right amount of spring onion oil fried pickled fish step 1, because it was washed very clean before, so it will not be washed today, so as not to remove the fresh taste. Step 2 add some cooking wine and shredded ginger and steam for 12 minutes.

4. Sun-dried pickled fish can be steamed, poured with some seasoning, fried with oil, cooked with seasoning and cooked with water, and can also be made into sauerkraut and fish soup. The best is steamed fish, which can be eaten as a snack.

How to pickle the cured fish to taste good?

1. The curing method of authentic cured fish is as follows: the fish is eviscerated, the head and tail of the fish are removed, washed, and then the water on the fish is dried with a clean towel or kitchen paper. Cut a few knives on the fish to taste.

2. Because the cured fish is pickled and smoked, it must be cut into pieces and soaked in cold salt water for about an hour, so that it will not be salty, and then boil it in boiling water.

3. Cut the fish from the back without washing or touching the water, and remove the internal organs. Take the right amount of salt and set aside. Sprinkle proper amount of salt on the head of the fish with your hands. Then marinate the fish belly with salt. Spread salt evenly on the inside of the fish. Turn over again and wipe the back of the fish evenly with salt. After putting salt on both sides, marinate for a week, take it out and dry the cured fish.

4. The method of pickling cured fish. Cured fish and cured meat are pickled with salt as well. Pickled cured fish generally choose more than 6 jin of grass carp, silver carp taste too fishy, crucian carp too small meat is also less. When pickling, you need to clean the fish, scrape off the scales and cut the fish from the back, but it does not need to be cut off. The fish should cut three or four openings obliquely, take out the fish's internal organs and scrape the black film clean.

5. Put salt, five-spice powder and chilli powder in the pot, stir-fry over medium and small heat to change color and produce fragrance. Mix liquor, soy sauce and sugar into juice. Spread seasoning sauce on the fish. Spread salt and pepper on the fish while it is hot, massage all over the body. All the fish are disposed of and put into the container. Pour the rest of the sauce and salt and pepper on the top.

6. The operation steps are as follows: grass carp should be cleaned, fish scales, gills and viscera should be removed, put into a basin, pour in some high spirits, wash with hands for 2 minutes, wash off the blood and water, and dry in the sun. Liquor volatilizes quickly. Cured fish, the proportion of salt is 3%, the taste is salty and moderate, and it will not make the cured fish stink. Pour the salt into the pan and stir-fry over low heat for 5 minutes. after the salt is yellowed, pour out and cool. Add the spice powder and mix well.

How to taste best in pickled fish

The cured fish are all made in winter. After cleaning up, they knead the salt and use 3% of the salt. The salted fish are pickled in the basin for three days and turned once a day to marinate evenly. Then hang it out, not directly in the sun, under the eaves, ventilated place, usually dry in a week. At this time, the fish has also been waxed, with a strong wax flavor, the preservation time is longer than dried fish, can be kept for half a year, eat until the early summer of the next year.

The salted fish is delicious and simple as follows: main ingredients: grass carp excipients: salt, pepper, chili noodles, ginger grass carp, viscera, scale and wash. The belly of the fish should be cleaned, with emphasis on the black mucous membrane in the abdominal cavity. Salt, pepper and chili noodles are prepared in proportion.

To make it more tasty). Step 6: take out the cured fish and hang them outside to dry for 1 day (the weather is fine). Then put them in a cool and ventilated place to dry for 14 days. Key points of production: in general, the pickled cured fish are cut from the back of the fish, the fish in the video is larger, so it is cut from the belly; the fish is slippery, please be careful. When making cured fish, the moisture on the fish must be fully dried, otherwise it is easy to deteriorate.

How to pickle the cured fish to taste good?

The curing method of authentic cured fish is as follows: the fish is eviscerated, the head and tail of the fish are removed, washed, and then the water on the fish is dried with a clean towel or kitchen paper. Cut a few knives on the fish to taste.

Because the cured fish is pickled and smoked, it must be cut into pieces and soaked in cold salt water for about an hour, so that it will not be salty, and then boil it in boiling water, which is basically reassuring.

The operation steps are as follows: clean grass carp, remove fish scales, gills and internal organs, put them into a basin, pour in some high spirits, wash them with hands for 2 minutes, wash off the blood and water, put them in the sun to dry, and the spirits evaporate quickly. Cured fish, the proportion of salt is 3%, the taste is salty and moderate, and it will not make the cured fish stink. Pour the salt into the pan and stir-fry over low heat for 5 minutes. after the salt is yellowed, pour out and cool. Add the spice powder and mix well.

How to cook salted fish?

1. Materials: appropriate amount of pickled fish, dried pepper, garlic, ginger, vinegar, soy sauce, salt, monosodium glutamate, sugar, pepper. Soak the pickled fish in cold water overnight to remove the excessive salty taste. Wash the soaked fish nuggets and set aside. Cut more garlic and ginger and prepare dried peppers. Heat the oil in the pan and deep-fry the fish until golden on both sides. This is the fried fish. Don't fry it too hard.

2. Pickled fish is a cooking method of soaking the fish meat in the pickling solution to taste it.

3. Prepare the pickled fish and the right amount of dried pepper. Soak the pickled fish in cold water for one night to remove the excess salty taste, then wash and set aside. Cut garlic and ginger and prepare dried peppers. Heat the oil in the pan and deep-fry the fish until both sides are golden. Be careful not to fry the fish too old. Clean the pan, reoil, add garlic and ginger and stir-fry to taste. Stir-fry the dried pepper over low heat to give the fragrance. Add pepper and sugar and stir well.

4. Choose fresh perch to make pickled fish, which tastes better. In the pickling process, the amount of salt and cooking wine can be adjusted according to personal taste. When frying fish pieces, fry them evenly and keep the taste tender on the outside. Don't use too much firepower when frying fish, so as to avoid frying. Rinsing hot vinegar has a fishy effect, which can make the pickled fish taste more. Keep the heat low when cooking and keep the fish tender and smooth.

5, ingredients: 500 grams of pickled fish, two dried peppers, garlic, ginger, vinegar, soy sauce, salt, monosodium glutamate, sugar, pepper a little. Soak the pickled fish in cold water overnight to remove the excessive salty taste. Wash the soaked fish nuggets and set aside. Cut more garlic and ginger and prepare dried peppers. Heat the oil in the pan and deep-fry the fish until golden on both sides. Don't fry it too old.

6. Cut the fresh fish from the back, cut the bones of the back, remove the internal organs and gills of the fish, and wipe off the blood and black intima inside the fish, revealing the fresh and tender meat. Wipe with fine salt on the fish, evenly, do not wipe on the fish skin, sprinkle slightly on the salted fish with wine to maintain the mellow taste. Press the fish in a pottery basin or porcelain altar for a week and spread the salt side with a piece of bamboo.