How to make pickled fish

You often have friends coming to your house, but you always take them out to eat. Isn't this very impolite? What's more, it would be healthier if you could eat it at home. So, for the sake of friendship and health, you have to master some cooking skills. So, let me teach you how to make salted fish.

1. Use a food processor to grind ingredient A into small pieces.

2. Add salt to the pot and add crushed ingredient A

3. Stir-fry over low heat for a few minutes until the pepper aroma comes out and the salt turns slightly yellow, then turn off the heat.

4. Brush the surface of the ribs with white wine to disinfect, making sure to brush every corner.

5. Use your hands to grab the spice salt and apply it evenly on all sides and corners of the ribs. Apply it a little thicker to avoid leaving any dead corners.

6. Put the processed ribs and pork into the casserole, cover the pot with plastic wrap, and cover the pot with a lid to seal it.

7. Do not wash the killed fish. Wipe the dirty surface with kitchen paper and brush a layer of white wine on the surface for disinfection. Rub a layer of spice salt all over the fish.

8. Turn the fish over and apply a layer of the paste on the surface of the fish, making sure there are no dead corners.

9. Put the fish into a large plastic bag and place it in a large basin

10. Cover with a layer of plastic wrap or plastic bag, press down with a heavy object (the bird is pressing the LC pot lid, which is heavier), and then close the lid to seal it. Seal the cooler north-facing balcony. After three days, turn it over from bottom to top and pour out the blood inside, then seal and marinate. After being sealed for 7 days, the saltiness and aroma permeate into the meat

11. Take out the fish and clean the surface slightly. Use a large needle to pierce holes in the appropriate position with cotton thread and tie a knot. Then take a bamboo piece and support it between the two pieces of fish to prevent the fish from closing when hanging and making it difficult to dry.

12. There is no need to wash the ribs, pork and chicken legs, just thread them with cotton string directly. First hang it in a semi-shaded and semi-sunny place for one or two days, then move it to a cool, ventilated and rain-proof place to air-dry for about 20 days

You should have learned how to make the pickled fish introduced today! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!