MySheen

Fish head rice

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The head of fresh Ankang fish is pickled and stacked or put into a tank (pool) with 5-7% salt. After about 15 hours, it is washed, drained, scalded in boiling water to make the muscle contract, and then steamed in a cage. After about 1 hour, it can be out of the pot (the bones are easy to be separated). After cooling, the fish bones are removed in the pot (after the fish bones are sun-dried, crushed and processed fish bone meal, used as feed). The larger pieces of meat are broken into small pieces by hand and basked on the mat. After drying, it becomes fish head rice, which can be packed in small plastic bags. The color of the finished product is yellowish and the meat is of average size.

The head of fresh Ankang fish is pickled and stacked or put into a tank with 5-7% salt. After about 15 hours, it is washed, drained, scalded in boiling water to make the muscle contract, and then steamed in a cage. After about 1 hour, it can be out of the pot (the bones are easy to be separated). After cooling, the fish bones are removed in the pot (after the fish bones are sun-dried, crushed and processed fish bone meal, used as feed), and the larger pieces of meat are broken into small pieces by hand. Bask in the sun on the mat and dry it into fish head rice, which can be packed in small plastic bags. The finished product is yellowish in color, uniform in size, dry and with the smell of cooked fish and rice.

 
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