How to make fish paste (There are several ways to make fish paste)

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List of contents for this article:

• 1、How to make barracuda sauce
• 2、Home-cooked method of Northeast China sauce and small fish sauce
• 3、Northeast fish sauce is a special appetizer for rice. What is the specific recipe?
• 4、How to make fish paste.

How to make barracuda sauce

Scales and internal organs of the barracuda, wash it, and drain thoroughly (make sure there is no raw water left). Use a clean towel to blot dry the water inside and outside the fish, and cut it into pieces about 3 cm. Salt fermentation Lay a layer of coarse salt on the bottom of a sterile container (pottery or glass jar), stack it one layer of fish pieces by one layer of salt, and the top layer is completely covered with salt. Press heavy stones (such as clean stones), seal and place in a cool place (15-20℃ best) to ferment for 3-5 days.

The authentic and home-cooked practice of barracuda sauce is as follows: Prepare ingredients: Fresh barracuda accessories: more than ten pieces of pepper, appropriate amount of salt, appropriate amount of onion, ginger and garlic, and a few soy sauce. Processing steps: Wash the fresh barracuda, scrape off the scales, remove the black film in the viscera and fish belly, and ensure that the fish body is clean and free of odors. Saute seasoning: After heating the pan, add appropriate amount of salt and pepper, and stir-fry over low heat until fragrant.

Salinity adjustment: When frying salt, you need to increase or decrease according to the amount of fish. Later, you can taste the soup to replenish salt.

Dad, the method of using barracuda sauce is as follows: Prepare ingredients for small barracuda, 3 kilograms of ingredients, 3 prickly ash, 20 grains of salt, 18 grams of salt (adjusted according to the brand of salt used by the family) 5 slices of ginger, 5 grams of cooking wine, 5 grams of soy sauce (if you don't like the dark color, you can not add it) 5 grams of pepper oil (you can not add it) Process the ingredients, scrape off the scales of the purchased barracuda, remove the head and internal organs, and thoroughly rinse off the black film in the stomach with clean water to ensure that there are no impurities left.

The method of making barracuda sauce is as follows: Preparation materials Main materials: Several pieces of barracuda, which need to be fresh. Cleaning Barracuda: Clean Barracuda carefully, but be careful not to scrape off the scales or break the fish belly. This maintains the integrity and taste of the fish, while the fish scales can also add a unique aroma and taste during the cooking process. Stir fry seasoning and heat stir-fried spoon: Heat stir-fried spoon to ensure there is no moisture.

Home-cooked method of Northeast China sauce and small fish sauce

Ingredients: Small fish (such as small yellow croaker, small crucian carp, etc.) 500g Northeast soy sauce (soybean paste) 3 tablespoons of green onions, 1 ginger, 3 slices of garlic, 5 cloves of dried peppers 3-4 (optional) Light soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, 1 tsp of edible oil, appropriate amount of water, and appropriate amount of water: Handling small fish: Remove the scales and internal organs of the small fish, clean it, and drain the water. If the fish is large, you can make a few cuts on the fish to make it easy to taste.

The common practice of Northeast Small Fish Sauce is as follows: Preparation ingredients: Small Fish Five Dry Noodles, 100 grams of onions, ginger, garlic, appropriate amount of small red peppers, two Northeast Soybean Sauce, 100 grams of soy sauce, vinegar, white sugar, salt, and monosodium glutamate, appropriate amount of Small Fish: Wash the small fish and drain the water for subsequent wrapping and frying. Fried fish: Dip the small fish in dry flour to ensure that the fish body is evenly covered with flour.

Ingredients: five small fish, 100 grams of dried noodles, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of garlic, two small red peppers, 100 grams of Northeast soybean paste, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of white sugar, appropriate amount of salt, and appropriate amount of monosodium glutamate. Empty the washed fish first. Then dip the fish in the dry noodles, add oil and fry first on high heat and then on low heat, until brown.

Production steps: Prepare small fish: Clean the small fish and control the moisture. Then evenly dip in the dry noodles to prepare for frying. Frying small fish: Put the small fish dipped in dry noodles into hot oil and fry them. Fire high first and then low heat until the fish is golden yellow. This step ensures that the fish is cooked and crispy on the outside.

Stir well and pour in the cleaned small fish (remove the internal organs and scales). Stir quickly over high heat to evenly cover the fish with sauce.

Northeast fish sauce is a special appetizer for rice. What is the specific recipe?

Small fish bones are soft and have few thorns, making it an ideal choice for making small fish sauce. Usually, fresh crucian carp with a size of three to four centimeters is used, and the meat is tender. The unique feature of Northeast Fish Sauce is that it adds the strong aroma of Northeast Fish Sauce. Heat the pan first, pour in soybean oil and a little lard containing fuel. After heating, add green onions, ginger slices and garlic before frying until fragrant. Then add dried red peppers and Northeast Farmhouse Sauce, fry until fragrant, and add water. After the water boils, add the willow root fish.

After buying the small fish in Northeast China, wash and remove the internal organs. Prepare appropriate amount of onion, ginger and red pepper, appropriate amount of soy sauce, including soy sauce made at home, and bagged soy sauce bought in the supermarket. Add appropriate amount of water to dilute the soy sauce, take the pan to heat the oil, add the onion, ginger and red pepper, fry the aroma and add the small fish, then continue to stir the small fish, then add the diluted soy sauce, continue to stir evenly, and cook for a while.

The method is also very simple: wash the small silver fish and control the water, add more oil to the pan, heat it, and put the small fish in. Stir fry until the chopped green onion is broken, add the stinky sauce and stir-fry. After frying until fragrant, add water that has not touched the fish, add a little salt and simmer until the water is dry.

How to make fish paste.

1. Practice: Wash the small fish and marinate them with salt. Mix white sugar, vinegar, ketchup, minced onion, minced garlic, and minced ginger to make a sauce. Mix the marinated fish with the sauce, place it in an airtight container, and refrigerate and ferment for more than a week. Shake the container every day to evenly distribute the taste. Serve when finished. Five-spice marine fish sauce: Ingredients: fresh fish, salt, white sugar, five-spice powder, fermented bean, cooking wine, ginger slices. Practice: Wash the small fish and marinate them with salt.

2. Prepare fish: Choose fresh small fish, remove scales, viscera and thoroughly clean them. Make sure there are no residual internal organs or scales, which can affect the taste and shelf life of the fish paste. Marinate: Place the cleaned fish in a large container and add the right amount of salt to ensure that every part of the fish is covered with salt. If you like, add some garlic cloves, ginger slices and peppers at this stage. These ingredients can add flavor to the fish paste.

3. There are two main ways to make fish sauce in Northeast China: Method 1: Preparation ingredients: fresh fish, bright red pepper, ginger, garlic head, refined salt, glutinous rice wine, soybean paste, salad oil, onions, ginger, garlic, Zanthoxylum bungeanum powder, soy sauce, cooking wine, dried red pepper, and minced coriander. Production steps: Feed the fresh fine fish with clear water for one day, remove it, drain the water, add glutinous rice wine and refined salt, mix well, put it into a jar and marinate for 30 days.