How do you pickle salted fish?

Usually around the winter solstice, that is, around 65438+February 22. If the temperature has reached about 5 degrees before the 22nd, you can start working. When curing, it doesn't matter what the weather is like, whether it is wind, rain, thunder or electricity.

Second, the preparatory work:

It is best to have a cylinder. You can buy a family mini crock in a small grocery store. It's no problem to marinate a pot of ten pounds and eight pounds. It's cheap and takes up no space. Pickled products in the jar taste good.

2. There are meat hooks in supermarkets and food markets.

The supermarket sells disposable plastic gloves.

4. Seasoning: salt, pepper and white wine.

5. Buy herring and grass carp, preferably above 4 kg, with thick meat. As long as it is salted fish, the boss will help you deal with it. It is best to remove the head and scales to avoid the trouble of eating later.

6. Pickled pork is best to buy ribs, that is, the meat under the ribs. If you want to eat thin, you can eat some, but ribs are the most fragrant.

Third, the method:

Don't wash the fish with water after buying it. Blood is the best.

1. Heat the wok, add pepper and stir-fry until fragrant, then add salt and stir-fry until fragrant. After the salt changes color, it can be cooked without air cooling.

2. How much salt should I put? Fish and meat with heads, scales and viscera removed should be weighed again with a scale, and the weight is 10 Jin of fish, meat and salt. If you have 20 Jin of fish, you can fry 1 Jin of salt first, and the rest is the best.

③ Take a fish to be salted and weigh it with a scale. If the fish weighs 5 Jin, it is called 1.5 to 1.8 salt. Put on gloves and apply salt evenly to the fish, both inside and outside, and massage while applying. The same is true of meat. Be serious, so that salted fish won't be salty and uncomfortable. Remember to sprinkle some wine on the fish.

(4) Wash and blow dry the tank, stack the fish in the tank according to the method of fish layer by layer, and flatten them by hand.

⑤ Use a small bucket or washbasin filled with water pressure to replace the big stones on the fish.

⑥. Fish curing 12 days-14 days, the fish should be taken out and stacked again every 3-4 days, which is called turning over in history.

⑦ After 10, you can take out the fish and dry it. If you catch a sunny day, your luck will come. Hook the fish with a hook and hang it in the sun for 4 hours. If the sun is small, it's okay to bask in it for a day. Then put it in a cool and ventilated place outside to dry.

When you are pickling fish, you can also pickle some other meats such as chickens and ducks. In addition, don't pour out the pickled water. It is suggested to buy a large Wuchang fish, gut it and soak it in salt water (salt-free) for 4-5 days. Take it out and put it in a cool place to dry, and the scallion will become great.

Pet-name ruby when the outdoor temperature is above 10 degrees, you can chop the fish into small pieces and put them in the freezer of the refrigerator for collection. It is suggested that the refrigerator temperature should be below-18 degrees, so it is better to eat as soon as possible. Of course, fish can also be dipped in liquor for collection.