Dried preserved fish(la yu gan )

Dried preserved fish

Introduction:

"I made a lot of Guangdong bacon in autumn and winter this year, and I also made dried fish once. It's delicious, but I feel that the cost is too high. The grass carp of seven yuan per kilo shrinks a lot after being dried in the sun! So I didn't do it any more. Ha ha, I feel that the cost of making bacon is lower. Although the pork is 12 yuan per kilo, it shrinks a lot less and tastes better

Production steps:

Step 1: clean grass carp and dry it;

Step 2: cut the fish into 5-7cm thick pieces;

Step 3: mix the marinade, put salt in the plate, soy sauce, a little soy sauce, shredded ginger, pepper, rice wine, sugar, mix well;

Step 4: pour into the fish, grasp well by hand and taste well;

Step 5: more than 3 hours, or marinate for one night, and hang the bamboo stick string to dry the next day;

Step 6: This is dried fish that has been dried for one day and one night. If the surface water is dry, continue to dry until it is completely dry. It will take about 5 days, depending on the weather!

Step 7: wash the dried fish with hot water, then steam it into the pot. It's delicious with rice. It's very delicious!

Materials required:

Grass carp: 2500g

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Rice wine: moderate

White granulated sugar: right amount

Pepper: right amount

Note: Bacon and cured fish are almost the same, you can also make cured chicken and cured duck! However, some places do not put soy sauce cured fish, dried directly white, personal preference sauce flavor, so or according to the old recipe!

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: salty and fresh

Chinese PinYin : La Yu Gan