Method for making dry baked fish
A production method and technology of dry-roasted fish, which are applied in food preparation, meat/fish preservation, food preservation, etc., to achieve the effect of easy production, simple method and unique taste
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[0006] Slaughter and wash the fresh fish, peel off the skin, cut off the fins and tail fins, split the fish from the back, brush the black skin in the abdominal cavity of the fish, remove the fish bones, add 0.5-0.6 kg table salt (the amount of salt can be adjusted according to the taste), marinate for 3-5 days, air-dry, remove most of the water in the fish, and store; wash the dust on the fish with clean water, hang it in the oven for 5-10 minutes Take out the dried water, boil star anise, Chinese prickly ash, pepper and other spices with jujube, honey, and sugar to make water (spice water can also be prepared according to different tastes), brush the water on the fish with a brush, and moisten for 2 hours , after the seasoning water is absorbed by the fish, put it into the oven and bake it at a temperature of 140-200 degrees until the surface of the fish is golden yellow and take it out.
[0007] Edible method: 1. Cut the dry-grilled fish into sections for later use, fry the...
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