How to make delicious cured fish? How to pickle cured fish

Many people have eaten bacon and can cook it, but have you ever eaten bacon? This is the most distinctive aquatic product in Hunan. It has a golden appearance, firm meat, excellent taste, and a long shelf life. After talking about so much, what is the method of marinating bacon? How to marinate it to make it delicious? Next, the editor will tell you in detail.

How to make delicious cured fish? How to pickle cured fish

Ingredients for pickled fish

When pickling fish, you need to prepare 5 kilograms of carp, 400 grams of table salt, 20 grams of five-spice powder, 5 grams of chili powder, 150 grams of white wine, 50 grams of soy sauce and 30 grams of sugar.

Steps for pickling fish

1. Cut the prepared Fushou fish open from the back, then wash it with clean water, and then tear off the black film on its surface. After processing, use a knife to cut a line on the fish meat, so that the fish meat is easier to taste and easier to dry.

2. Place the processed carp on the balcony to dry the moisture on its surface and set aside.

3. Heat the wok, add salt, five-spice powder and chili powder, and slowly stir-fry over medium-low heat until it changes color and you can take it out after you smell the fragrance.

4. Apply the salt and pepper to the fish's body while it's still hot, and massage while applying it. Apply it all over the fish's body.

5. Put the fish coated with pepper and salt in a container, sprinkle the remaining pepper and salt on it, then mix the white wine, soy sauce and sugar into a sauce and pour it into the container for marinating.

6. After marinating for twelve hours, turn the fish over once so that the ones at the bottom come to the top, and then marinate for another twelve hours. After marinating, take the fish out and hang them directly in the sun. When they are 70% to 80% dry, you can store them.