What seasonings are used for pickled fish

Fish is a very common food in our lives and is loved by many people. Fish is rich in protein, trace elements and fat. Eating fish regularly can increase the body's immunity, beautify the skin and delay aging. There are many ways to cook fish, such as frying, boiling, stewing and steaming. No matter which method you use, you need to marinate the fish before cooking it so that it will be more flavorful and delicious.

1. Seasoning:

① Sweet and sour taste: 100 kg fresh fish; 15 kg granular salt; 3-5 kg ​​white wine (35-45 degrees); 3 kg dried chili powder (12 kg fresh); 10 kg sweet wine lees; 20 kg glutinous rice; 1 kg pepper powder; 5 kg ginger; 5 kg red yeast rice; 0.3 kg fennel powder; 0.2 kg patchouli powder; 3 kg garlic (chopped); 0.2 kg saltpeter.

②Sour and spicy flavor: 100 kg of fresh fish; 15 kg of salt; 4 kg of dried chili powder; 25 kg of glutinous rice; 1.5 kg of pepper; 6 kg of ginger; 5 kg of red yeast rice; 0.5 kg of fennel; 0.2 kg of patchouli powder; 3 kg of garlic; 0.3 kg of orange peel; 0.2 kg of saltpeter.

2. Production method:

① Cleaning the pickling barrel: The new barrel should be soaked in river water for two days. After it is absolutely leak-proof, soak it in water with wood ash for 2 hours. Then wash it with clean water, wipe it with leeks or radishes to remove the wood smell, and dry it for later use.

② Select fish: Catch the fish to be used, remove the miscellaneous fish, select green carp weighing more than 250 grams (red carp is prone to sourness), put them into a basket, and put the basket into the river for a day to allow the fish to be rinsed with clean water and the feces and mud in the gills to be discharged. Wait two days, take the fish, cut open its back, and cut it into two halves connected by the abdomen. Discard the gills and internal organs, then wash away the blood with clean water, gently shake off the water, spread the fish flat in a basin for 1 hour, and drain the water.

③ Soak in salt: Put the fish in another basin, rub the fish body evenly with fine salt (the ratio of fish to salt is 10:1.5), then spread it flat in the basin layer by layer, sprinkle a layer of covering salt on the top, and cover the basin with gauze to prevent flies from laying eggs inside and causing deterioration. After salting for 16 to 52 hours, the fish body will harden and can be packed in barrels.

④ Brewing sweet wine: During the salting process of the fish, sweet wine is brewed at the same time. Use high-quality glutinous rice and brew it according to the conventional method (if you don’t want to pickle it for sweet and sour flavor, you don’t need to add sweet wine).

⑤ Preparation of pickled glutinous rice: Use glutinous rice as the main raw material. Steam the glutinous rice, spread it out, sprinkle it with a little saltpeter water (or water extracted from wood ash), red yeast rice, pepper, sweet wine lees, cumin, garlic, chili powder, crushed ginger, patchouli powder, white wine and appropriate amount of salt (about 1/10 of the total salt amount), stir all together to make pickled glutinous rice.

⑥ Filling into barrels: first spread the pickling glutinous rice 2 cm into the barrel, pick up the salted raw fish and spread it on the glutinous rice in the barrel, then put 1.5 cm of the pickling glutinous rice on the fish, and continue spreading the fish glutinous rice alternately in this way. Press and compact each layer with your hands until it is finished, leaving 20 cm at the mouth of the barrel, sprinkle the brine from the original pickled fish on it, then press on the pressing plate, and then press on pebbles (press on 1/2 of the weight first, and press on all of it after 2 days).