Homemade cured fish
By MiguelHamill
It's about to celebrate the New Year, so I'm going to order cured meat. It's very New Year flavor ~~~
Recipe Recommendations
- pepper powder appropriate amount
- salt appropriate amount
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for Homemade cured fish
1
Wash the middle section of the grass carp and remove the black film. Mine weighs three kilograms.
2
Blanch it with boiling water.
3
Drain the water.
4
Cut it into thick sections, cut it according to the amount used for each meal, and dry it just one piece.
5
Put salt and pepper powder in the pan and stir fry over low heat. You can also use spices such as pepper, star anise, cinnamon and other spices to grind them to make the aroma stronger.
6
Stir fry until fragrant, turn off the heat.
7
Put the fish sections into the pan and apply salt and pepper to each area. Rub with your hands while smearing to make the application even and the flavor will be more fragrant.
8
Put the processed fish segments into a plastic bag, seal it, marinate for two or three days, and turn it every day to make the fish taste more evenly. You can use a jar or a glass container. The plastic bag I use directly is easy to turn over.
9
After marinating, I made a small opening at one end with a knife and tied it with rope. The plastic bag I used was cut into long strips to use as rope. Hang it on the balcony for a day or two, then move it to a cool and ventilated place to dry for about a week and you can eat it.