How do families marinate cured fish and bacon? Almost after the winter solstice, there are cured fish and bacon everywhere. Generally, the pickled food can be eaten as long as August and September of that year, and pay attention not to put less salt, which is easy to change the flavor. Please pay attention to the details.
The time of family curing must be ten days before the beginning of spring. Pork is usually pork or hind leg meat, because this kind of meat is suitable for fat and thin, and the meat is cut into about one kilogram small pieces, easy to taste; salted fish should also pay attention to choose big fish, black carp, grass carp each at least four kilograms above, after cutting the fish, the bloody dirt will be treated clean, in order to ensure the pure flavor of the cured goods.
Usually five kilograms of fish with two and a half to three Liang salt, according to people's taste of salted fish light meat, pickled meat can be appropriate less. Stir fry the salt with Chinese prickly ash in advance, and spread it evenly on the fish after a little cold, so that it is easy to taste when salting, and the taste is fragrant when eating. If you want to make your own spiced meat, you can add cinnamon, star anise, fennel, dried orange peel, dried pepper, clove (these six are cooked with salt and pepper), soy sauce and rice wine. Many spices can make the flavor of cured fish and bacon strong and lasting. In addition, soy sauce and yellow rice wine can be applied when pickling, which can also achieve the functions of sterilization, antisepsis and long-term preservation.
All kinds of fish and meat (including chicken and duck) had better be salted together, placed crosswise, stacked tightly layer by layer, and pressed tightly with stones to seal the mouth of the jar. In this way, the salted flavor blends with each other and becomes more abundant, becoming multi flavor cured goods. During pickling, turn the jar every three days to make it fully and evenly taste. After ten days, it can be out of the jar.
The cured goods can be put in the sun for three to four days, not too dry. After 70 to 80% of them are dry, they can be stored in a ventilated place in the shade, or sealed in plastic bags and stored in the refrigerator. This kind of preserved wax can be eaten until August of that year.
Put the salt into the pot and stir fry hot, then add pepper and clove and stir fry until fragrant. The proportion of salt is 2-4 Liang per 10 jin, that is 100-200 G. Pour the high-level liquor into the fish and spread it evenly (do not wash the viscera of the fish after laparotomy), then spread the hot salt on the surface of the fish and meat (spread it evenly). When the fish and meat are put on the tank, stack one layer of fish and one layer of meat (turn the tank every 6 days less, turn the tank every 3 days more) and marinate them for 7-10 days, then take them out for drying. When drying, please pay attention to choose the weather with low temperature and better sun. Just a good sun every day. This is because fish and meat are exposed to sunlight for a long time, and the fat will decompose under the action of ultraviolet light.
Suggestion: don't hang it out in the sun every day. If it's too dry, the fish or meat will have no taste. Secondly, there will be 'ha flavor and quality flavor' after storage. The correct way is to hang the fish and meat in the sun and dry them in a cool and ventilated place. If possible, chop the fish and meat into small pieces with a knife, seal them with a fresh-keeping bag and put them in the refrigerator. When they are stored, they can be eaten and taken at any time.
The curing of bacon is very particular and crucial. Generally, according to the proportion of one kilogram of meat to one or two salts, rub the salt evenly on the meat, especially on the skin of the meat. Rub the salt several times, otherwise the skin of the smoked meat can't chew, and you can add some liquor. Do not add other spices, so smoked bacon will have a pure meat flavor. Put the salted meat in a large pot, cover it and marinate it for three days. Turn it once a day. Put the meat on the top and the meat on the bottom. Make sure the meat is well salted. Three days later, put the meat piece by piece with iron wire, hang it in the shade to dry, or hang it in the air outlet to dry.
Food sharing from all over the world: whether it's Salted fish or salted meat, you should pay attention to carefully opening it within a week after sealing, and then you can go out to air it in ten days. The mouth cover made in this way is very good. Ten jin of fish and six liang of salt with light salted fish taste is OK.