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如何做干鱼
更新时间: 2020-10-13 00:00:00  

干鱼的制作方法如下:

1、剖割,剖割分别有三种形式背剖、腹剖和腹边,除去鱼内的内脏及牙墩。

2、洗涤,进行清洗血污,粘液。清洗过后让鱼的水分流干,在放入先以准备好的卤液中,浸泡3至5个小时。

3、盐腌,根据不同重量的鱼来选择盐的分量,一般每100千克鱼用盐18至24千克。

4、晒干,鱼出卤时,用卤水洗干净鱼身上的污渍,然后放在鱼架上进行晾晒。

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