Preserved fish(la yu )

Preserved fish

Introduction:

"Some time ago, family and friends went to the reservoir to net a lot of fish. I can't finish it all at once, so I use it to make cured fish. Although it's tilapia, because it's similar to wild tilapia, it doesn't taste like that! "

Production steps:

Step 1: tilapia is about 10 jin.

Step 2: kill and drain.

Third step: then add a little salt, soy sauce and Baijiu for one night.

Step 4: hang it together for about two weeks (I think it's better to bask in preserved meat at about 3-10 degrees. It's better to have the north wind blowing. For example, although it's winter in Guangdong, sometimes the temperature is above 20 degrees. So it's best to watch the weather before making preserved meat, when there is cold air and it's sunny. If the temperature suddenly becomes very high after a few days of sun exposure, you can put it back into the refrigerator directly for refrigeration, but don't seal it with a bag, there will be moisture

Materials required:

Tilapia: about 5000g

Salt: right amount

Soy sauce: right amount

Baijiu: moderate amount

Note: 1. The best temperature for cured meat is about 3-10 degrees. It's better to have a north wind. For example, although it's winter in Guangdong, sometimes the temperature is above 20 degrees. So it's best to watch the weather before making preserved meat, when there is cold air and it's sunny. If you have been in the sun for a few days, if the temperature suddenly becomes very high, you can directly put it back into the refrigerator for refrigeration, but don't take the bag to seal it, so there will be water molecules.

Production difficulty: simple

Process: others

Production time: several days

Taste: salty and fresh

Chinese PinYin : La Yu