To what extent should pickled fish be dried? Does pickled fish need to be dried?

We all know that pickled fish is a common delicacy. There are many ways to make it. It tastes very fragrant and delicious. Many people like to eat it. When making pickled fish, it is generally necessary to dry it in the sun. There are certain requirements for drying pickled fish. So, to what extent is it better to dry pickled fish in the sun? Let's take a closer look!

How deep should the fish be dried?

Don't dry the fish for too long. When the fish skin is dry and the meat turns red, you can hang it in a ventilated place. After a week, you can cut the fish into pieces and put it in the refrigerator. If you dry it in the sun all the time, the moisture will be completely evaporated and the meat will be dry and hard. You need to soak it for a long time before eating.

The reason why salted fish is only half-dried is that salted fish is different from bacon, sausage, salted chicken and salted duck. After soaking and removing salt, salted fish is boiled in water, which not only softens the meat but also removes salt. Salted fish has a fishy taste and needs to be cooked with ingredients, which takes a relatively shorter time than boiling in water. If it is too dry, it will not only be difficult to remove salt during soaking, but also hard to chew after cooking. Therefore, pickled salted fish is generally only dried until half-dried.

Should the pickled fish be whole or cut up?

When pickling spicy fish, you can pickle it whole or in pieces. The whole pickled fish is easier to preserve, while the chopped fish takes a shorter time to pickle, so it can be successfully pickled in time.

After the big fish is marinated, it can be put into the steamer for steaming when it is ready to eat. It can be taken out of the pot in 30 minutes. The marinated fish has firm meat and rich flavor, which is very delicious. The preservation time of the salted fish is also long enough. It can be kept for several months in a dry and ventilated environment.

Hunanese people make cured fish by putting the fish into a seasoning jar filled with chili juice to make it taste good. The cured fish is very spicy and tastes very good.

How to make delicious pickled fish

Prepare ingredients: 250 grams of pickled fish, 250 grams of pork belly, cut two green onions into sections, slice a piece of ginger, smash 4 to 5 garlic cloves, 8 to 10 peppercorns, an appropriate amount of dried red pepper sections, 20 grams of dark soy sauce, and 15 grams of cooking wine.

Production steps:

① Chop the pickled fish into pieces, wash off the dust and salt on the surface, soak in warm water for 30 minutes, drain and set aside.

② Cut the pork belly into cubes, wash with warm water and drain.

③ Heat the pan and add a little oil to lubricate the pan.

④ Add the pork belly into the hot pan and stir-fry until oil comes out. Then add the onion, ginger, garlic and dried red pepper and continue to stir-fry until fragrant.

⑤ Add boiling water to the pot, put in the marinated fish, add peppercorns, dark soy sauce and cooking wine, cook over medium heat until the soup is thick and then serve.