CATDOLL : CATDOLL: How to pickle herring

How to pickle herring

First, buy the herring, then cut open the belly, remove the internal organs and gills in the fish head (make sure to clean them, otherwise they will easily rot during the pickling process), then carefully rub the whole body of the fish (every corner, fish eyes, etc.) with coarse salt, put the fish in a container, and then press it with a heavy object. After four or five days, take it out and start drying it. It is best to dry it every day... After another ten days, you can eat dried herring.

Who can teach me how to cook blackfish?

practice:

1. Kill the fish, clean it, chop off the head and tail, slice it into fish fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on a separate plate and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large bowl, sprinkle some salt according to personal taste, and set aside.

3. Add three times the amount of oil you normally use for cooking to a clean wok. When the oil is hot, add three tablespoons of broad beans (or chopped and fried) and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor comes out, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine and soy sauce, pepper powder, and sugar in appropriate amounts, continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). When the water boils, keep the heat high, add the fish fillets one by one, and use chopsticks to spread them out. Turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large bowl that just contained the bean sprouts.

4. Take another clean pot and pour half a pound of oil (the specific amount of oil depends on the size of the prepared container. When poured into a large basin, the fish and bean sprouts should be completely submerged. You can visually estimate). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chilies (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of peppercorns and chilies. Be careful not to use too high a heat to avoid burning.

5. When the color of the pepper is about to change, turn off the heat immediately and pour the oil and Sichuan pepper in the pot into the large bowl containing the fish.