Dongxiang Pickled Fish [Guizhou Yuping Specialty]

What is Dongxiang pickled fish? Authentic Guizhou Yuping Specialty: Dong Township Pickled Fish

Content Summary:Do you want to know what Dong Township Pickled Fish is? This article is a detailed introduction toGuizhou Yuping's specialty - Dongxiang marinated fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dongxiang marinated fish. The full text takes about 6 minutes to read, mainly including the basic introduction of Dongxiang marinated fish and its nutritional value? What are the product characteristics of Dongxiang pickled fish? How did the history of pickled fish in Dongxiang come about? The production method of Dong Xiang pickled fish, etc

Basic Introduction to Dong Township Pickled Fish

Dong Township Pickled Fish belongs to Yuping, Guizhou, China. It is marinated with fresh fish salt, mixed with glutinous rice in marinade to make marinade, filled into the belly of the fish, or applied to the body of the fish, and then placed in a sealed container for 100 days. Whether it is pan fried, stir fried, or boiled, it tastes strong, refreshing, fresh, tender, and delicious. Its taste is indescribable

What are the characteristics of Dong Xiang pickled fish products

This pickled fish has a unique flavor, consisting of six flavors: salty, numbing, spicy, sour, and sweet. It tastes crispy, soft, tender, and delicious, with a delicious and fragrant taste, and is rich in nutrients

How did the history of pickled fish in Dong villages come about

During the Qianlong period of the Qing Dynasty, the "Guizhou Gazetteer · Customs" recorded that the Dong people "celebrate the beginning of the year on the Yin day of the eleventh month of the summer calendar, and must have preserved wine, fish to worship their ancestors, beat bronze drums, and play lusheng on the day."

The method of making pickled fish in Dong villages

1. Cleaning the pickling bucket: The new bucket should be soaked in river water for two days to ensure that it does not leak water. Then soak it in water containing plant ash for two hours, rinse it with clean water, and wipe it with chives or radishes to remove the wooden smell. Let it dry and set aside

2. Fish selection: After catching fish and removing miscellaneous fish, select 250 grams or more of blue carp (red carp is prone to acid), put them into a basket, and temporarily raise them in the river for one day, so that the fish can be washed with clean water, and the feces and sediment in the gills can be drained. Two days later, take the fish and break its back. For the two halves that are connected to the abdomen, discard the gills and internal organs. Rinse the blood stains with clean water, gently shake off the water, open the fish stand and put it in a basin for one hour, and drain the water<3. Salt immersion: Place the fish in another bowl, evenly rub the fish body with fine salt (fish salt ratio 10:1.5), then spread layer by layer in the bowl, sprinkle a layer of salt on the top, and cover the bowl with gauze to prevent flies from laying eggs and spoiling. After being salted for 16-52 hours, the fish body will harden and can be packed into a bucket<4. Brewing sweet wine: During the process of salting fish, sweet wine is also brewed. Brew high-quality glutinous rice using conventional methods (if not pickled with sour or sweet flavors, sweet wine may not be added)

5. Preparation of pickled grains: take glutinous rice as the main raw material, steam, spread and sprinkle a little soil nitrate water (or plant ash leaching water), red koji, Chinese prickly ash, sweet distiller's grains, cumin, garlic, chili powder, crushed ginger, agastache powder, Baijiu and some salt (about 1/10 of the total salt) on the glutinous rice, mix them all to form pickled grains

6. Bucket filling: First, place the pickled fish into the bucket by 2 centimeters. Then, scoop up the salted raw fish and spread it on top of the bucket. Next, place 1.5 centimeters of pickled fish on top of the fish. This way, alternate the placement of the fish dregs. When placing one layer, flatten and press it tightly with your hand until it is finished, leaving 20 centimeters at the mouth of the bucket. Finally, sprinkle the salt water from the original soaked fish on top, press a pressure plate, and then press on the egg stones (press on 1/2 of the weight first, and press on all after 2 days)

Method 2: Insert the dregs into the abdominal cavity of the fish, then combine two pieces of fish into their original state and layer by layer into the bucket. Other methods remain unchanged. The marinated fish bucket should be placed in a dry place to prevent the bottom of the bucket from rotting. After a few days, moisture will seep out of the bucket. Do not start it, as this brine can isolate the air and protect the flavor of the marinated fish