How to pickle and air-dry crucian carp

I only take crucian carp like this, marinate it a little and air dry it, and eat it once in the first half of the year.

Crucian carp is a freshwater fish. Crucian carp itself has many fishbones and less fish. Eating is generally used to cook soup. The practice of cooking soup can bring the delicious taste of crucian carp to the extreme. When the soup is boiled to milky white, the fish tastes extremely delicious. However, there are too many fishbones made by this method, which are flexible and sharp and inconvenient to eat.

Therefore, Bian Xiao dislikes this practice very much. If you want to eat it, you should eat fish with sauce. The fish is compact, delicious and has a long storage time. The biggest advantage is that fish bones are brittle, and even fish bones can be chewed when eating, which is very convenient. Next, Bian Xiao will share with you the practice of this fish sauce. Let's have a look.

Ingredients: crucian carp, ginger, cooking wine, soy sauce, soy sauce, spiced powder, Chili sauce, oyster sauce and sugar.

working methods

1. First, treat crucian carp to remove gills, scales, fins and internal organs (don't forget to scrape off the black mucosa inside the fish belly). After treatment, cut three incisions on the fish's back obliquely (which makes it easier to taste) and put them in a basin for later use.

2. Then clean the ginger, cut it into ginger slices, put the ginger slices on the fish, sprinkle with salt, pour in proper amount of cooking wine, soy sauce, soy sauce, five-spice powder, Chili sauce, oyster sauce and white sugar, stir well by hand, and set aside for one night.

3. After curing, hang the fish in a ventilated place and air dry naturally, usually for 2 to 3 days, but if you like to eat chewy food, you can air dry it for 3 to 5 days.

4. After air drying, take back the fish, take out a meal to eat (the rest can be stored in the shade for a long time, and it is not a problem to put it in the first half of the year), and put it in clear water to clean the dirty things on the surface (it is easy to get dirty things such as dust when air drying outdoors).

After the fish is cleaned, it can be baked in the oven or steamed in the steamer. Bian Xiao personally prefers steaming. Put your favorite fish in a plate, put some ginger slices or shredded ginger on it, steam it directly on high fire for 8~ 10 minutes, then sprinkle with chopped green onion pepper, pour some soy sauce and pour a layer of hot oil to eat.

Tip at the end of the article

1. When cleaning the crucian carp, don't forget to scrape off the mucous membrane in the belly of the crucian carp, which is particularly dirty.

2. It's best to air dry outdoors, because fish will drip juice and it is difficult to clean indoors.

This sauce-plate fish tastes particularly fragrant, the fish is firm and tastes particularly refreshing. After air drying, the fish bones are brittle and can be chewed up basically, so you don't have to choose when eating. I suggest doing more at a time. It can last a long time anyway. Take as much as you want. Especially convenient. Keep it.