Zhoucheng fermented fish [Shandong Dongping specialty]

What is a state city fish? Authentic Shandong Dongping specialty: Zhoucheng fermented fish

Content summary:Do you want to know what Zhoucheng fermented fish is? This article is a detailed introduction toShandong Dongping specialty - Zhou Cheng Zao Yu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhou Cheng Zao Yu. The full text takes about 3 minutes to read, mainly including the basic introduction of Zhou Cheng Zao Yu and its nutritional value? What are the product characteristics of Zhou Cheng's fermented fish? The production method of state city fermented fish, etc

Introduction to Zhoucheng preserved fish

The preserved fish takes freshwater fish as raw material, and generally uses carp, grass, black carp and other large scale fish. After descaling, back splitting, viscera removal, cleaning, and then belly up into the tank for pickling, with a salt amount of 18% of the fish weight. After 3 days, put heavy weight on the fish and marinate it for 4 days. Take it out, air dry it to 80% dry, remove the head, tail, and fin, cut it into small pieces of 3~4 cm2, add 1% Baijiu (about 60 degrees) and 4% sweet wine (wine made from glutinous rice) of the weight of the fish pieces, and mix it After being even, it is tightly put into the porcelain jar and sealed for storage for 3 months to get the finished product. An appropriate amount of red yeast can also be added to beautify the color of the product

Fermented fish is rich in various minerals and trace elements such as calcium, phosphorus, iodine, zinc, selenium, etc. Regular consumption can enhance calcium absorption and promote physical strength. This product has the characteristics of hygiene and convenience, and is a great choice for family banquets, fast food travel, and gifts to friends and family

What are the product characteristics of the state city's fermented fish

The fermented fish made here has a complete body and is eaten with both meat and bones. It is delicious, fragrant but not greasy, and is known as a unique delicacy in Dongping

The method of making state city fermented fish

Fermented fish is often made by using crucian carp, sticky fish, black fish, etc., leaving gill scales, removing internal organs, washing and cooking, intersecting the head and tail, layering up and down (the larger one is at the bottom), adding appropriate spices, brown sugar, salt, broth, warm water, etc. Stew over low heat with firewood overnight, ready to eat the next day