1. Clean fish
2. Remove the fish head, divide into two halves, cut small holes and thread for easy drying
3. Put it on the airy, sunny balcony and take a sunbathe
4. After 24, remove the fish and salt it
5. Then add the sauteed pepper and soy sauce, spread evenly, marinate for about six days, turn it over every day during the period, so that the fish will taste better
6. It’s cool again, for about a week, the weather in the north is colder, and it dries slowly.
7. Sun-dried fish, feel that the skin is air-dried, not too dry, too dry fish pieces taste bad and can’t chew
8. Chop one to two centimeter pieces
9. After chopped fish pieces, add cooking wine and mix well to remove the fishy smell and make the fish pieces taste fresh. Then add red yeast rice and stir.
10. Add chili powder, five-spice powder and mix well
11. The mixed cured fish cubes can be made and eaten after two or three days!
12. Finished product. Spicy preserved fish 🐠 nutritious and delicious
13. Put it in an airtight jar, pour it with cooking oil, and save it. You can steam, fry, deep-fry, or braise when you want to eat. Convenient and whatever you want😊
Tips:I use silver carp, crucian carp, and grass carp to make preserved fish. Cured preserved fish is our traditional specialty here. It has a unique taste, firm meat, and convenient storage.
