Traditional Chinese Fish residue: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Fish residue. 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 2330 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fish residuePreparation method 1. Salting: Generally, some salt is added on site at the fishing ground and salted while fresh. After shipping back, check and add salt to reach about 26%.2. Fermentation: Usually natural fermentation is the main method. The salted fish and shrimp are salted for 2 to 3 years. During this period, the fish and shrimp must be stirred many times and poured into the pond 1 to 2 times so that the fish can gradually decompose into juice and residue under the action of enzymes. At the same time, insulation measures can be taken to accelerate the decomposition of the fish.3. Maturation: After decomposition is completed, move it to a large tank for exposure and drying, and stir it 1 to 2 times a day. …
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