Super simple and delicious home-cooked pickled fish
I have always liked pickled fish, and my family always cooked it for us. Some time ago I asked my elders how to do it, but I didn't think it was quite simple. I tried it, well, it tasted good. Now share the practice and enjoy the delicious food together.😀😀😀
Food Ingredients
Grass carp (2.00kg
2 Articles
Salt
100g
chili noodles
5 scoops
Zanthoxylum bungeanum
20 grams
Ginger
50g
Old smoke
3 scoops
Step
1
A grass carp weighing four or five catties, visceral, scaly and washed. Many people say that pickled fish should be cut off from the back. In fact, there is not much difference for fish weighing four or five kilograms. It is easier to cut off from the abdomen. I bought two fish, if one ingredient is halved.
2
The belly of the fish should be cleaned, with emphasis on the black mucous membrane in the abdominal cavity.
3
Salt, pepper, chili powder according to the proportion of a good standby.
4
Cut the ginger into small strips for later use. No need to cut too thin.
5
Put the fish in the basin, then smear the spices on the surface of the fish, and tint both sides. Spread the ginger evenly in the belly of the fish. Keep the fish belly up. After finishing, sprinkle a few spoonfuls of old smoke on the surface of the fish and color it.
6
After one day, turn the fish belly down and place it. During this period, there will be a lot of water seepage, which is a normal phenomenon.
7
After marinating for a total of two days, you can hang it in a ventilated place to dry. According to personal taste, you can freely choose the degree of wet and dry. After pickling, my favorite fish is fried, which is very delicious!
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