How to marinate the herring? We all know that the herring in winter is the most fat, and the cold winter is also the most suitable for making the dried herring. There is no special requirement for pickled ingredients, just rice wine, sugar and yellow wine salt. What do you do with the herring?
Curing method
1. Put the herring flat on the table, without removing scales. Use a knife to cut the head from the back of the back to the head, cut the head into two sides of the belly, dig out the internal organs and gills, cut off the teeth, scrape off the black film inside the belly, and wipe the abdominal cavity with a dry cloth.
2. Mix 4 grams of salt and nitre, and rub all over the fish's body. Rub the back bone several times more. In the back of the fleshy place with a few holes of bamboo cutting, in order to put salt and salt into, to prevent mildew.
3. Then put it into the tank, with the scale facing down and the top pressed with a large stone block, and take it out after 7 days. Wash with clear water, sun for about 10 days, then hang in a cool and ventilated place, dry for about a month.
4. Cut the dried fish into small pieces 10 cm long and 35 cm wide and put them into a small tile jar. Mix the wine, sugar, rice wine and distiller's grains into juice, and pour them into the Vatan to immerse the fish.
5. Press the dried fish with two pieces of bamboo crosswise, then seal the mouth of the jar with clay and marinate it in a cool place for 4 months. Before eating, put the dried fish into a bowl, add the original marinade, sugar and rice wine until the fish is immersed, and cover.
6. Steam over high heat for about 1 hour until the fish is bright red. Before putting on the table, change the knife to install the plate, pour the original juice when steaming.