I bought a whole fish and used the fish head for the hunan fish, for the body fish part, I am going to make the Chinese salted fish.
It is very simple and classic with only five steps.
Let’s begin.
Ingredients:
- 1) The body of the fish
- 2) 200g of coarse salt
- 3) 1 tablespoon of Sichuan peppercorn
- 4) 2 tablespoons of white wine
how to make salted fish:
Step 1: In a small pan, pour the coarse salt, heat until the salt creaks, turns slightly yellow, take off the heat.
Step 2: When the salt is still hot, add the Sichuan peppercorn. Let cool.
Step 3: Cut along the fishes body to split and lay flat like the head.
Step 4: The fish is rubbed with high-alcohol content wine on both sides, and then covered with salt and pepper.
Step 5: Put the fish in a bowl and spread the salt on the other side, then cover with plastic wrap and put it in the refrigerator for 1-2 days. Turn over from time to time.
Step 6: Remove the salt and pepper on the surface of the fish, flatten the fish belly with a bamboo stick, and then take it to a cool, ventilated, outdoor sun-free place to dry for 20-30 days.
Tips
1. Do not use non-stick pans for heating the salt. Salt particles will scratch the coating. It is recommended to use a non-coated pan;
2. The fish that is generally used to make salted fish should be cut from the back of the fish. The fish I used was cut open on the stomach when I bought it, so I cut it off from the stomach.
Ingredients
- The body of the fish
- 200 g of coarse salt
- 1 tablespoon of Sichuan peppercorn
- 2 tablespoons of white wine
Instructions
- In a small pan, pour the coarse salt, heat until the salt creaks, turns slightly yellow, take off the heat.
- When the salt is still hot, add the Sichuan peppercorn. Let cool.
- Cut along the fishes body to split and lay flat like the head.
- The fish is rubbed with high-alcohol content wine on both sides, and then covered with salt and pepper.
- Put the fish in a bowl and spread the salt on the other side, then cover with plastic wrap and put it in the refrigerator for 1-2 days. Turn over from time to time.
- Remove the salt and pepper on the surface of the fish, flatten the fish belly with a bamboo stick, and then take it to a cool, ventilated, outdoor sun-free place to dry for 20-30 days.
