Chinese Food
Salted fish
(229558 views)
Cooking ingredients
Cooking Steps
Step1:Clean mackerel, remove gills and internal organ
Step2:Prepare garlic seeds and ginger slices for later use
Step3:Cut the mackerel into pieces, take the body and put salt in it
Step4:Gently rub the body of the fish with your hands, so that the salt can penetrate into the fish flesh and fully taste
Step5:Put in ginger slices, cover with lid or plastic wrap and refrigerate for more than 3 hours
Step6:Wash it a little. Add cooking wine and garlic seeds. Steam for about 20 minutes.
Cooking tips:1. The marinating time can be long or short. For fish marinated for 3 hours, the meat is still very tender. But if it is kept for more than one day, the meat will be hard and the taste will be more salty. You can do as you like. 2. Chub mackerel must eat fresh. Once passing through the tidal separation (death time is more than 2 days). The fish body will produce excessive histamine, which can cause food poisoning. Poisoning symptoms - within 30 minutes to 3 hours after eating. The face and upper body are flushed. There is drunken reaction, palpitation, headache or urticaria. But the body temperature is normal, without diarrhea and abdominal pain. There are skills in making delicious dishes.
