Homemade lake fish

1

(b) Preparation of pickled sauce, 40 grams of pretzels, powdered with pasta rods and powdered with cuisine

2

Strawfish cut the back, removed the internal organs, and the abdominal membrane wash was prepared for dry moisture

3

(b) Dry-watered fish, if there is still water, dry the water with clean towels, and wipe the grassfish with high white wine and the fish, which tastes fresh and corrosive

4

(b) The smell of salt and pepper in a small fire

5

(a) Precipital salt is fried to a fine yellow, and powdered with pepper

6

It's only good to make the smell of pretzels more fragrance, and it's too cold

7

The cooled pepper salt, evenly covered in the belly and head

8

The same is true of paprika salt, which is covered with a bigger bag, so that the skin of the fish is not killed in the course of the pickling, which is in the shade and which is made six to seven days

9

The fish is well-finished, and there's plenty of water in the basin

10

Prepare water and towels and dry the salt water on the fish with a little towel so that there will be no drops of oil when it is dry

11

Weeds dry with salt water are dressed in leash, hung in the cool air and usually hang for about 10 days。

Tip: 1. Since nitrites are produced during the pickling process, it is important to follow a principle: nitrite levels peak between days 3 and 8, start to decrease after 8 days, and basically disappear after 15 days. Therefore, the safe periods for consuming cured fish and meat are within the first 2 days or after 20 days of pickling. The same applies to pickled vegetables. 2. Once the surface of the fish firms up, bring it indoors. Do not air-dry it for too long; about 10 days is sufficient. If the skin is air-dried for too long, too much moisture is lost, and the fish meat will become dry and tough, making it taste bad. 3. Cured fish must be pickled for a sufficient amount of time, and the surface must be air-dried. The finished fish meat should be light brown in color. 4. The pickled fish must be wiped dry of surface brine with a towel and boiling water. This step cannot be omitted. 5. Cut the air-dried cured fish into chunks of the desired size, pack them in freezer bags, and store them in the freezer. Take them out whenever you want to eat; they can last until this time next year. If you are in the North, after the surface is air-dried, pack it in a bag, put it in a container, and freeze it outdoors. Transfer it to the freezer when the weather turns warm.