Remember when I was little, after the Winter Solstice each year, households would start preserving salted fish.lardoniAlright, you went from the west end of the village to the east, and everyone's doorstep had hung cured meats and fish. Now such things are rarely seen in the city; instead, preserved foods like pickled cured fish and meat are sold on the market.sausage( )hamAfter seeing many, but still feeling unsure, it's better to preserve some at home. At least, it means "peace of mind"!

　　food ingredientsMain ingredients:carp25000gspice peppers20g, Sichuan pepper powder 25g, salt 70g, high-proof white liquor 30g

　Steps

1. Prepare the required ingredients mentioned above

2. When buying fish, ask someone to cut it open from the belly side at the market without cutting through the back. Clean it several times when you get home. Dry the fish and rub it all over with high-proof white liquor before storing.

3. First put the salt into the pot

4. Add the Sichuan peppercorns and fry until slightly golden.

5. Add the Sichuan pepper powder, stir-fry until the fragrance is more intense, then remove and let it cool.

Bring a disposable glove and evenly apply it to the fish belly,fish headpart sprinkle with Sichuan pepper salt

Outside, also apply pepper and salt evenly.

　Tips

After spreading it evenly, cover the fish surface with plastic wrap to prevent the skin from drying out during the process. This step should be completed 6-7 days. After marinating, drain the liquid in the basin and prepare hot water, a towel, and wipe the saltwater off the fish body with the towel one by one. This way, there won't be any oil or water droplets when drying. Hang the dried fish on a cool and well-ventilated place using twine for about 10 days.

　　eat preserved meat tips

After the Winter Solstice, many citizens start to make preserved fish and meat. However, some citizens are concerned that although they enjoy these preserved foods, they dare not eat too much each time for fear of affecting their health. As food safety knowledge has become more widespread, citizens know that preserved meats like ham contain a certain amount of nitrites, which can be harmful if consumed in excess. Citizens can try to master some consumption tips. For example, since preserved fish and meat are salt-cured and then air-dried, the salt content is high. Therefore, before cooking, it is necessary to repeatedly wash the preserved goods with warm water, soak them for about half an hour in warm water afterwards, which can significantly reduce the salt content and make it less salty. In addition, ham should not be eaten every meal or every day; when consuming ham, one should also eat more foods rich in Vitamin C, Vitamin E, and Vitamin A, such as kiwis.peach，oranges,pomelo, tomato,cucumber( )cauliflowerCan reduce the synthesis of nitrosamines to some extent. In terms of cooking methods, avoid frying in oil and instead boil before cooking. Tan Hongyan reminds that pickled fish meat and sausages should be dried outdoors for one or two months before refrigeration. Fish meat preserved at the end of the year is best consumed by early summer of the following year; it should not be stored for too long.

　　Special Notice

1. The ratio of meat to salt: Grandma's amount is 10 catties of meat with 3 liang of salt, while for the bird, it is 10 catties of meat with 4-4.5 liang of salt. This amount is not fixed, and the ratios vary by region. The maximum ratio can be up to 10 catties of meat with 6-7 liang of salt, even up to 1 catty (which is 10 liang) of salt.

2. Using white wine can enhance the flavor and disinfect, while Sichuan pepper has preservative and flavor-enhancing effects! Make sure to apply it to every part to avoid any uncoated areas and prevent the meat from spoiling.

3. Whether fish and meat are washed before or after pickling varies by local methods. Birds are not washed, especially the meat. Before pickling, they are disinfected with a swipe of white wine. If you are worried about cleanliness, you can wash them but make sure to dry the surface completely before pickling. Fish are not washed before pickling; however, after pickling, they are rinsed lightly because freshly cleaned fish are too dirty and smelly. They are then threaded on strings and air-dried. Water washing affects flavor and may lead to spoilage.

4. sealed containers are best made of ceramic orsandpotThe material. The fish is too big, there isn't a large enough basin, so I had to put the fish in a plastic bag first and then into a large plastic basin.

5. Neither fish nor meat should be left in the sun for long, when just salted choose sunny days to dry for one or two days, the rest of the time keep in a cool place with good air circulation. The taste of cured meat takes more than half a month to develop, otherwise it won't be strong enough and won't taste nice. Cut salted fish and meat into smaller pieces, put them in the refrigerator, and freeze for long storage.