Grilled Spanish mackerel: Jiaodong style salted fish(kao ba yu gan di dao de jiao dong te se xian yu gan )

Grilled Spanish mackerel: Jiaodong style salted fish

Introduction:

"In Jiaodong Peninsula, Spanish mackerel is the first harvest of fishermen, and has the reputation of" the first fish ". Every spring and autumn when the sea is opened, as soon as the fresh and bright Spanish mackerel is on the market, every family's table is filled with this fish dish. People always eat delicious Spanish mackerel. There are many ways of Spanish mackerel, such as braised, stewed, stewed and pickled. Fresh Spanish mackerel is generally used to make Spanish mackerel stuffing dumplings, while "skin wiping" Spanish mackerel is basically used to dry into salted fish. The so-called "skin wiping" Spanish mackerel is the local name of our local people. It refers to the Spanish mackerel caught by fishing boats. During the fishing process, the friction between fish and fish will scratch the skin of some Spanish mackerel. This kind of "skin wiping" Spanish mackerel is sold on the market because of its poor appearance Not good price, so most of them are used to dry Spanish mackerel. The best collocation of salted fish is corn cake, which is the best combination of Jiaodong people's dietary customs. They accompany Jiaodong people to live hard and have enough to eat. They add a unique flavor to Jiaodong people's dining table, especially for those who are a little older. Without salted fish and cake, life seems to have less flavor. In fact, it's very simple to use Spanish mackerel to dry salted fish. The dried Spanish mackerel I made this time has changed some traditional methods. First, it uses less salt; second, it takes a short time to dry. The traditional method is to marinate the Spanish mackerel with sea salt, and finally dry it into a very dry and hard dried Spanish mackerel. Because there was no refrigerator and other modern electrical appliances at home before, the dried Spanish mackerel must use more salt and dry it in the sun, so it is easy to preserve. Now it doesn't need too much salt to make the dried Spanish mackerel. Modern people pay attention to health, eating too much salt is not good for their health, and then the dried Spanish mackerel is put in the sun It can be frozen in the refrigerator and roasted immediately when eating. The roasted Spanish mackerel is golden, soft and tender. It's so cool to bite a mouthful full of oil, a mouthful of salted fish and a mouthful of pancake. "

Production steps:

Step 1: main ingredient: 2 Spanish mackerel

Step 2: remove the internal organs of Spanish mackerel, wash it, cut it with a flat knife from the tail of Spanish mackerel, cut it close to the fish bone to the head of the fish, slice it on one side and then slice it on the other side according to the same operation method

Step 3: put the sliced fish into a container, sprinkle with salt, spread evenly and marinate for 24 hours

Step 4: put the pickled fish into the drying net. As for the ventilated place, let it dry for one day

Step 5: dried Spanish mackerel

Step 6: cut the dried Spanish mackerel into pieces and coat it with edible oil

Step 7: put into the oven 180 degrees and bake for 10 minutes

Step 8: Sprinkle hot pepper noodles on the dried Spanish mackerel

Materials required:

Spanish mackerel: 2

Salt: right amount

Hot pepper noodles: right amount

Precautions: 1. The amount of salt and curing time should be added according to personal taste; 2. The drying time should be determined according to personal preference. If you like to taste tough, you can dry it for a few more days; 3. The dried Spanish mackerel should be stored in the refrigerator at low temperature; 4. The baking time depends on the size of the fish.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: fish flavor

Chinese PinYin : Kao Ba Yu Gan Di Dao De Jiao Dong Te Se Xian Yu Gan