腌鱼方法

更新时间: 2021-02-22 03:10:21     

1、将鱼从由头部至尾在背鳍上刨开洗净,把鱼肚内的黑膜清理掉(要记住哦,这里忘记清理了,后来才清理的),待水分凉干(也可用布擦干)后涂上白酒或料酒。

2、一小时后用小排刷或手在鱼身内外均匀地涂抹炒熟的椒盐(每斤鱼10-15克)。

3、将涂抹好的鱼放置于容器中腌制3-5天(气温高时腌制3天)。

4、将腌制好的鱼用绳索或铁钩窜牢固,挂在通风的阳处吹3天后改在通风的阴处风制成半干,半月后即可用温热水洗净鱼身上的浮尘和花椒,切块或切成条状并撒上葱、姜丝,上汽蒸30分钟后食用。

关键词: 方法

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