How do you marinate preserved fish?
1. Prepare the ingredients.
Including grass carp, star anise, fennel, bay leaf, cinnamon, Sichuan pepper, tangerine peel, white cole, salt, high liquor.
2. Practice steps.
1) Prepare 4 grass carp and ask the fishmonger to help you scratch them from the back, clean them at home, control the excess moisture, you can wipe them with kitchen paper, be sure to control the drying.
2) Add 5 star anise, 10 grams of fennel, 5 bay leaves, 1 cinnamon, 20 Sichuan peppercorns, 1 tangerine peel, 4 baikou in a bowl, and try to break them as much as possible.
3)**Put it in the pot, do not put water or oil, pour in 400 grams of salt, pour these ingredients into the pot, stir-fry over low heat, until the fragrance is stir-fried, fry for about 8 minutes, turn off the heat and let it cool.
4) After the fish is dried, smear the inside and outside with a high degree of liquor, 56 degrees of old white dry, two pot heads, paint the fish body, there is a layer of black film inside the fish body, scrape and clean.
5) Apply the salt, along with the stir-fried condiments, to the fish, inside and out, a few more times, the more evenly the better.
6) After coating, cover with a layer of plastic wrap and marinate for 3 days, turn the dough once a day, and put it in a cool place. Wait for 5 days to come, take out the fish, put on a rope, hang it in a ventilated place, dry it for about 15 days, put it on the balcony, or put it in the yard, and dry it in a ventilated place until the fish is dry.
The above is an introduction to how much is a pound of preserved fish, the meat of preserved fish is very layered, very chewy, dry and fragrant, delicious, remember to soak before frying.
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