How to pickle bacon

In Hubei and Sichuan regions of China, there is a habit of pickling fish. Pickled fish can be preserved for a long time, has a unique flavor, and is particularly delicious. Many people like it very much after eating it, and want to pickle it at home. So how should this kind of pickled fish be pickled? I will write down the pickling method of salted fish in a while, and you can try to pickle some at home after learning it.

How to pickle fish

Ingredients for pickled fish

When pickling fish, you need to prepare two grass carps, an appropriate amount of boiling water, an appropriate amount of table salt and pepper powder, a small handful of peppercorns, and about 50 grams of high-proof liquor.

Steps for pickling fish

1. Fry the Sichuan peppercorns in a pan in advance, then take them out and crush them to get the required Sichuan peppercorn powder. Remove the internal organs and the black film on the abdomen of the prepared grass carp, then remove the moisture and set aside.

2. If the moisture of the grass carp is not completely removed, you can use a towel to remove the remaining moisture. After completion, use white wine to smear the inside and outside of the grass carp. In this way, the taste of the cured fish will be particularly fresh, and the white wine can also play a certain preservative role.

3. Heat the wok on the fire, add salt and peppercorns into the wok and stir-fry until fragrant, then add the pepper powder prepared in advance, stir-fry for a while, and take it out and cool it down after the pepper aroma is very strong.

4. Apply the cooled pepper salt evenly on key parts of the fish such as the belly and head, and then apply the pepper salt all over the surface of the fish. Finally, cover it with a larger bag to prevent the fish skin from drying out during the pickling process. After that, marinate the fish in a cool place for seven days.

5. After seven days, the fish will release a lot of water. At this time, you need to remove all the water and wipe the moisture on the surface of the fish with a towel. Finally, hang the marinated fish on a hemp rope and hang it in a cool and ventilated place to dry. After a dozen days, the homemade cured fish will be ready.