Fried dried fish looks simple. In fact, different types of dried fish have their own characteristics. They should be treated differently in the cooking process, give full play to their characteristics, and maximize their original flavor to the maximum. This is small The gap between white and chef. The small fishes commonly used in our daily life are: dried silverfish, fire-baked fish, dried petrel fish, smoked fish and so on.
Direct drying refers to draining fresh fish and directly drying in the sun or baking in a special oven at high temperature. Generally, the fish larvae adopting this method are particularly small and large in quantity. Due to the high labor cost and limited fresh-keeping time, there is no time to take the viscera removal into consideration, and the thick line processing method is adopted. The taste of this kind of small fish is average, and it is often accompanied by fishy smell when eating.
Marinate the baby fish with salt for more than 3 hours, then dry it in the sun or bake in the oven. This method is divided into two cases: one is to remove the internal organs of the fresh little fish larvae through the belly, then marinate with a suitable amount of salt and a little white wine for several hours, and then air dry. Secondly, because of long storage time or high temperature, the freshness of the small fish was greatly reduced, and even a slight odor was generated. They had to use the belly to remove the internal organs, and marinated with salt and white wine for disinfection. The dried fish in the first case is naturally delicious, and the dried fish made in the second case is really not complimented. No matter how it is processed later, it is difficult to cover the rotten smell.