Cured Fish, Salted Fish, Dried Fish-fushou Fish

Name: Cured Fish, Salted Fish, Dried Fish-fushou Fish
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Fushou Fish; 400g salt; 20g Five spice powder; 5g Chili powder; 150g White wine; 50g Soy sauce; 30g Sugar

by Eat potatoes every day

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

It’s a good season to make cured meats. Make more when you have time. It feels like the New Year. Friends who didn’t make it, don’t find it difficult. I used to think that this was something that senior housewives would only make. I checked a lot of recipes and tried it by myself. It turned out to be so simple, it just took a little time and effort, and then I can eat the waxed flavor I made by myself. It feels very refreshing~~~~~~
Cured fish, salted fish, dried fish, I don’t know which name should be called O(∩_∩)O~
It seems that I usually like grass carp, but the grass carp is so expensive, it is 13 yuan a catty, so it is changed to Fushou fish, 6 yuan a catty, a two catty, it is ready, one or half a meal, save salting Time, division is also convenient. "

Ingredients

Cured Fish, Salted Fish, Dried Fish-fushou Fish

1. Fushou fish is cut open from the back, washed, and the black film is torn off. Cut it from the back for easy drying.

Cured Fish, Salted Fish, Dried Fish-fushou Fish recipe

2. Put on the balcony to expose the surface moisture.

3. Put salt, five-spice powder, and chili powder in the pot, and stir-fry over a medium-to-low heat to change the color and produce a fragrance.

4. Mix liquor, soy sauce, and sugar into juice.

5. Spread seasoning sauce on Fushou fish.

6. Spread the salt and pepper on the fish while it is hot, and massage it all over the whole body.

7. All the fish are processed and placed in the container. The remaining sauce and salt and pepper are poured on the top layer.

8. After more than ten hours, turn it over, turn the fish from the top to the bottom, and marinate for more than ten hours before it can be hung to dry.