How to make authentic terrible fish
In the past 10 days, among the popular topics and hot content on the entire network, food production is still one of the focus of netizens' attention. Especially the traditional food production methods, such as roe fish, have become a hot topic of discussion among many food lovers due to their unique flavor and production process. This article will introduce you in detail the recipe for authentic terrible fish and attach structured data to help you easily master this delicious dish.
1. Introduction to the terrible fish
Rodfish is a traditional pickled fish dish known for its unique aroma and delicious taste. The sausage is made intricately crafted, but the finished product has a unique flavor and is loved by diners. Below we will analyze the authentic terrible fish step by step from selecting ingredients, marinating to cooking.
2. Materials for making terrible fish
| Material name | Dosage | Remark |
|---|---|---|
| Fresh fish (grass carp or carp) | 1 piece (about 2 kilograms) | It is recommended to choose fish with firm meat |
| Wine lees | 500g | High-quality wine lees need to be selected |
| Salt | 50g | For pickling |
| Ginger slices | 20g | Remove the fishy smell and increase the fragrance |
| Onion slices | 20g | Same as above |
| Cooking wine | 100ml | For pickling |
| White sugar | 30g | For seasoning |
3. Production steps
1.Handle fish: Remove the scales and internal organs of the fish, wash and drain the water. Skill a few cuts on both sides of the fish to facilitate marination and taste.
2.Marinated fish: Spread the salt evenly inside and outside the fish body, add ginger slices, scallion slices and cooking wine, and marinate for 2 hours.
3.Prepare the lees: Mix the lees with sugar evenly and set aside.
4.Fish making: Take out the marinated fish, drain the water, evenly apply the lees mixture, put it in an airtight container, and refrigerate and marinate for 3-5 days.
5.Cooking fish: Take out the lees, remove the lees on the surface, put them in a steamer and steam for 15-20 minutes before serving.
4. Things to note
1. Choosing fresh fish is the key to making bad fish, and the quality of the fish directly affects the taste of the finished product.
2. The quality of the lees is also very important. It is recommended to choose high-quality lees with strong aroma and no impurities.
3. The container must be kept sealed during pickling to avoid contamination of miscellaneous bacteria.
4. The marinating time of leech fish can be adjusted according to personal taste. The longer the time, the more intense the leech taste.
5. Nutritional value of terrible fish
| Nutritional ingredients | Content (per 100 grams) | effect |
|---|---|---|
| protein | 18-20g | Promote muscle growth |
| Fat | 5-8 grams | Provide energy |
| calcium | 50-80 mg | Strengthen bones |
| iron | 1-2 mg | Prevent anemia |
| Vitamin B group | Appropriate amount | Promote metabolism |
6. Suggestions for eating terrible fish
1. The stewed fish can be eaten directly as a cold cut or heated, with different flavors.
2. Pair it with rice or porridge to taste better.
3. Fish contains certain alcohol content and should not be eaten in large quantities before driving.
4. Patients with hypertension should eat it in moderation because the salt content of fish is high.
7. Conclusion
As a traditional delicacy, sausage fish is not only unique in flavor but also rich in nutrition. Through the introduction of this article, I believe everyone has mastered the method of making authentic terrible fish. You might as well try making it in your spare time to experience the charm of traditional cuisine. If you have better experience in making bad fish, please share it in the comment section!
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