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腊鲢鱼腌制方法

更新时间: 2021-06-07 22:39:44     

1、取重约1斤6两至1斤8两的麻鲢鱼80条,从背部剖开(鱼腹部相连)治净,将鱼平铺在案板上,用盐、花椒揉搓均匀,淋少许料酒,码入保鲜盒内,入保鲜冰箱腌3天。

2、将腌好的鲢鱼头用铁钩穿起,挂在熏鱼桶顶端的木架上,用米糠燃烧出的细烟熏3小时至表面干爽且肉质微微缩紧,带有淡淡的烟熏味。

3、将熏好的鱼晾凉后每条单独装入保鲜袋,放保鲜冰箱保存。

关键词: 鲢鱼 腌制 方法

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