Saku is also a pickled fish. It is a way to save fish that has been passed down since ancient times. This is a problem of lack of food that is solved to a certain extent.Now it ’s more for its taste. Let’ s take a look at the marinating method of the salad.
Pickling of traditional salad fish
Ingredients are prepared for 6 pieces of salads, 1 piece of pork belly, 1 pepper, 1 red pepper, 10 grams of cowpea, 1 onion, 1 piece of ginger, 2 petals, 2 plasters of octagonal, 20 pieces of pepper2 dried peppers, 2 spoons of raw soy sauce, an appropriate amount of vegetable oil, 2 spoons of hot sauce.
Method step 1. Soak the dried beans with warm water to soft, boil the water in the pot and put it in pork belly and blanch;
2. After the meat is discolored, remove the foam, burn water, and put in the brunt after the water is boiled;
3, 2 minutes, remove the drain, put it in the pan, heat a little oil and put on the green onion ginger, garlic, and dried chili peppers;
4. Put pork belly after fragrance, stir -fry until the pork belly has no oil, and stir -fry it in the fish pieces;
5. Then add the soaked dried beans, stir -fry and put in the hot sauce, put it in raw pump and mix well;
6. Add water until half of the ingredients, then put in Guipi, octagonal tea bag, boil on high heat;
7. Cover the pot, simmer for 20 minutes in medium and small heat, put it in green and red pepper, and simmer for about 5 minutes.
Pickling method of homemade salad fish
1 grass carp, rice wine, a little salt, a suitable amount of raw soy sauce, an appropriate amount of old soy sauce, the right amount of pepper, a little white sugar.
Method step 1. Clean grass carp, wipe dry water, cut into fish pieces for use;
2. Put the seasonings in the pot, add a little salt, raw soy sauce, old soy sauce, ginger, pepper, rice wine, white sugar and uniform;
3. Then pour in the fish pieces, grab it well, marinate for about 3 hours, and skeve it for about a week.
Pickling method of salads
Two grass carp, peppercorns, salt, pepper powder.
Method step 1. Clicp to remove the fish for two halves, dry the water;
2. Then apply liquor, put on white wine inside and outside;
3. Put the peppercorns and salt in the pot, stir -fry the medium and medium heat, stir -fry the salt and pepper until the yellow, put it in the pepper powder;
4. Fry it until the pepper pepper is incense and cool it, then wipe it on the fish, and wipe it inside;
5. Place the cool place and marinate for a week, then remove it and hang it for about 10 days.

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