Traditional Chinese Salty yellow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Salty yellow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4189 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Salted yellow croakerPreparation method 1. Acceptance of raw materials: Remove larger and other types of fish from the same batch of fish and process them separately. Choose yellow croaker with good freshness as raw material, and use two processing methods for raw materials with poor freshness.2. Adding salt: Adding salt means that before the fish is marinated in the pond, some salt is mixed or stuffed in the body surface, gills and abdominal cavity of the fish. Depending on the situation, methods such as salt copying method, salt mixing method and salt bumping method can be used.(1) Salt method: Pour the fresh fish on the fish board or boat deck, sprinkle with salt, and stir with a bamboo fish rake to make the salt evenly adhere to the fish body. This method saves time and effort, but the product quality is poor and difficult to preserve.(2) Salt mixing method: Pour the fish on the salt mixing plate. Open the two gill covers one by one, with the belly facing up, add 8% of the fish's weight of salt in the gills, close the gill covers, and mix the fish into the salt pile evenly to make the salt particles adhere to the fish body and wait for marinating.(3) Salt-bumping method: Pour the fish and salt into the operating table, with the back of the fish facing the inside of your left hand. …
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