Raw material:
Black carp 5 kilogram, jiang Pian 250 grams.
Condiment:
Flavor salt (cassia bark 15 grams, Chinese prickly ash 25 grams fry 50 grams, anise dry, wear breaks with thick salt 500 grams mix) , salad oil 20 grams.
Make:
1, make black carp butcher clean, those who change a knife to grow into 8 centimeters paragraph.
2, piscine piece mixes with flavor salt, Jiang Pian divide evenly, install inside jar, press on piscine body on stone, souse 48 hours of fish out, change a knife to become again 2 centimeters wide, 8 centimeters long piece, natural airing.
3, what change good knife piscine piece is put in burn the iron plate to 170 ℃ to go up, bake in a pan shows golden scene to two sides, take an outfit dish can.
Characteristic:
Fish of earthy characteristic cooked glutinous rice pounded into paste is the characteristic of Wuhan red estuarine, have grumous Hubei agrestic breath, local way is very straightforward, we were done on souse craft improved, made upgrade edition, change black carp the knife becomes piece of cooked glutinous rice pounded into paste, more convenient take feed, self-restrained flavor salt souse is used when souse, put be buried go up with stone pressing inside the crock, control fish mouthfeel is more closely solid, as garlic valve flesh kind.
