Health effects
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Ingredients
Grass carp ( 15 pounds ) | Pickled Salt ( Half bag ) |
Aniseed ( 1 small handful ) | fragrant leaves ( appropriate amount ) |
Dried chili pepper segments (appropriate amount) | Dried Sichuan peppercorns ( A small handful ) |
How to make preserved fish
1. Remove the scales of grass carp and cut it in half in the middle.Use a dry cloth to wipe off the moisture inside and outside and set aside
2. Add pickling salt, dried peppercorns, bay leaves and aniseed to the dry pot
3.Saute over medium heat until fragrant, let cool and set aside
4.First spread the fried spices evenly inside the fish
5. Then touch the surface and put Marinate in a large pot for 1-3 days, turning occasionally to allow the spices and salt to melt and infuse the flavor
6.The marinated fish can be hung in a ventilated place to dry.The time depends on the region and your favorite soft and hard.After the cured fish is dry, wash and cut into pieces, add other favorite ingredients, mix well and steam until cooked.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
