Air-dried cured fish

Name: Air-dried cured fish
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2000g black carp; to taste dried chili; 60g Salt; to taste Soy sauce; to taste High-proof liquor; 1 spoon Thirteen Spices

Chunks of black carp are rubbed with salt, chili, spices and rice wine, then hung in a cool draft until cured into chewy, flavorful fish.

0 minNewEasy Cold Dishes Pickle Mild Spicy

Instructions

1
Bought half a mackerel, about 4 jin.
2
Make three cuts on the surface, and the fourth cut will completely cut through.
3
Cut fish pieces.
4
Prepare the marinade: salt (15g of salt for every jin of fish), crushed dried chili, and Chinese five-spice powder.
5
Pour the marinade over the fish pieces.
6
Add a generous amount of rice wine and soy sauce.
7
Apply evenly.
8
Cover with plastic wrap and place in a cool, shaded area to marinate for 24 hours.
9
After marinating until flavorful, hang it with hooks in a ventilated place to air dry naturally.
10
The weather was dry and crisp, and it only took three days to dry. It tastes very good whether fried, braised, or steamed.