Now is a good season to make cured meat. Make more when you have time. It feels like celebrating the New Year. Friends who haven't made it, don't find it difficult. I used to think this was something that only senior housewives could make. In the end, I checked out many recipes and tried it myself. It turned out that it was so simple. It just took some time and effort. Then I could eat the cured meat I made myself. It felt very cool ~~~~~~~
Cured fish, salted fish, and dried fish, I don't know which name to call it O(④_④)O~
It seems that most people like cured grass carp, but grass carp is so expensive. It costs 13 yuan per catty, so they changed it to Fushou fish. It costs 6 yuan per catty, two kilograms per catty. When it's done, one or half a piece per meal. It saves time and is convenient to divide.
cured fish
By GayleFunk
Recipe Recommendations
Steps for cured fish
1
Cut the Fushou fish open from the back, wash it clean, and tear off the black membrane. Cut it from the back for easy drying.
2
Place the balcony to dry the surface moisture.
3
Put salt, five-spice powder, and paprika powder into the pan, stir-fry over medium to medium heat to change color to give out the fragrance.
4
Mix white wine, soy sauce, and white sugar into juice.
5
Apply seasoning juice to Fushou fish.
6
Apply salt and pepper to the fish while it is hot, massage while applying, and apply all over the body.
7
Treat all the fish and place them in containers. Pour the remaining seasoning juice and salt and pepper on the top layer.
8
After more than ten hours, turn it over again, turn the fish above to the bottom, marinate it for another ten hours, and you can hang it up and dry.