How to preserve preserved fish and bacon?

How to preserve preserved fish and bacon?

Pickling preserved fish takes four steps. The first step is to kill the fish. Step 2, clean all the fish and wash away blood stains and other dirty things on the fish; The third step is pickling, adding a proper amount of salt; The fourth step is drying. When curing bacon, first cut pork into small pieces, prepare ingredients such as dried tangerine peel, star anise and fragrant leaves, put the ingredients and pork into a jar, and then cure.

The method of curing preserved fish is not difficult. The most important step is washing. The fish must be cleaned, but the cleaning time should not be too long, 15 minutes can be taken out. If it is carp, herring, grass carp and other coarse-scale fish, the rinsing time can be appropriately extended, but the longest time should not exceed 30 minutes.

Try to use coarse salt when pickling, and then add spices such as pepper, dried red pepper and cinnamon to enrich the taste of pickled fish. Then it can be dried. Pickled fish can be hung on a clothes rack with a string, put in a sunny and well-ventilated place and start to dry, and pay attention to turning it frequently when drying, which is convenient for drying and can make the dried fish dry more evenly.

The curing of bacon is relatively simple, just prepare some seasonings, put all the seasonings together with pork and cure for about 20 days. The jar for curing bacon must be water-free and oil-free, so as not to spoil the bacon.