Sealing herring

Overview

Sealed herring is also a traditional New Year dish in our hometown. But when the conditions are good, herring doesn't have to be eaten only during the Chinese New Year. Nowadays, most restaurants have this dish all year round. Sealed herring has a unique flavor and goes well with rice and wine.

Tags

• hot dishes
• private kitchen
• seafood
• chinese banquet
• common dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• black carp
• cooking wine
• onions
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare a herring

   

2. 2 Prepare peppercorns and salt.

   

3. 3 Add salt to the pot and stir-fry until hot, add Sichuan peppercorns and stir-fry until fragrant, turn off the heat.

   

4. 4 Remove the scales from the herring, cut it open from the back, and remove the internal organs,

   

5. 5 Remove the fish head and spread it out,

   

6. 6 Sprinkle with pepper and salt, rub it in,

   

7. 7 Turn over and sprinkle pepper salt on the surface of the fish skin,

   

8. 8 Rub it with your hands a few times and spread it evenly. Take an old cotton cloth and put in the herring.

   

9. 9 Roll it up, and roll it tightly. Then use a piece of cloth, roll it from one end to the other, and tie it tightly.

   

10. 10 Hang it in a place where it can get sunlight and dry it for 2-3 days, then move it to a cool and ventilated place and let it dry for about 20-30 days.

    

11. 11 Remove the strip of cloth,

    

12. 12 Now you can see that the fish has been dried,

    

13. 13 Cut into large pieces, soak in water for a day, rinse,

    

14. 14 Place in the steaming tray,

    

15. 15 Sprinkle some cooking wine, ginger, green onion, and steam for 15-20 minutes.