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Dried Stockfish

Chinese

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3 replies to this topic

#1 annachan

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Posted 30 March 2012 - 11:30 PM

I've been wanting to make wonton broth like the ones back in Hong Kong. I found some dried stockfish (Dà dì yú - 大地魚), which is what is used in stock if I remember correctly. However, in one of the sealed bag, there was a black, fuzzy caterpillar like bug crawling inside. That freaked me out a little and I just didn't want to get any from that brand, which was the only one available.

So, I am thinking maybe I can make my own dried fish. I believe it is flounder I need to start with. I was thinking of just getting one fresh, clean it and then stick it in the dehydrator. Anyone tried that before?

Also, in the bag that I didn't purchase, were quite a few star anise. Not sure what they were doing there. Perhaps store together to give the fish flavor. Anyone know?

#2 hzrt8w

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Posted 31 March 2012 - 10:22 PM

Also, in the bag that I didn't purchase, were quite a few star anise. Not sure what they were doing there. Perhaps store together to give the fish flavor. Anyone know?


Maybe trying to keep out the small bugs. If so, apparently didn't work. :smile:
W.K. Leung ("Ah Leung") aka "hzrt8w"

#3 Carolyn Phillips

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Posted 03 April 2012 - 12:46 AM

Ha!

I'm really looking forward to hearing how your experiment turns out, annachan. Are you salting it first, or using any sort of marinade?
@MadameHuang & madamehuang.com & ZesterDaily.com

#4 goodkidwe

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Posted 18 May 2012 - 12:19 AM

You may need a lot salt to keep it fresh and have to dry it completely.





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