How to make Italian anchovy and salted anchovies
The raw anchovies were so big and fresh that I made Italian salted anchovies. Anchovy was stained with salt as thick as salted fishgo I just put on the flesh and save it in olive oil I sometimes put it on pasta or pizza. It's not hard to put it in, but the Italian chef As if you put your heart and soul into it Remove the internal organs one by one, and scan the scales I'll dye my hair and then apply it to my bones The process of draining the kitchen towel one by one I need some effort and time. Of course, the ingredients need to be fresh and good I heard that anchovies are expensive because you have to do it manually. I poured my labor into a bottle of anchovies.
6 serving
Within 999 minutes
Tina소울푸드
Ingredients
  • Anchovy
    30ea
  • Salt
    2handful
  • Soju
    1spoon
  • olive oil
    100ml
  • Garlic
    3piece
  • bay leaf
    3piece
  • Vinegar
    3spoon
  • Soju
    3spoon
  • Water
    200ml
  • Vinegar
    3spoon
  • Soju
    3spoon
  • Water
    100ml
Cooking Steps
STEP 1/19
Wash raw anchovies in water.
STEP 2/19
Soak raw anchovies in soju and vinegar and rinse them in water three times.
STEP 3/19
It removes the head, intestines, and tail
Please scan the scales, too.
STEP 4/19
Drain on a sieve
Drain with a kitchen towel.
STEP 5/19
Put the container upside down in a pot of water and boil it over medium heat for about 5 minutes to sterilize.
STEP 6/19
Put a raw anchovy in a container
Sprinkle salt on it
Turn it on, sprinkle salt, and repeat.
STEP 7/19
I'll add a spoon of soju at the end
Cover it with salt, please.
I'll wash all the salt off later
The amount of salt is not important, but enough
It's a relief to put it in.
STEP 8/19
Let it ripen for a day or two.
I put a lot of salt in it and dye it'
I aged it for just one day.
STEP 9/19
After a day, the moisture from the anchovies comes out.
STEP 10/19
Dried anchovies lose a lot of moisture
The flesh is firm. Prepare the cutting board and kitchen towel next to you.
STEP 11/19
Take out the anchovies and spread them out with your hands
Pull out the middle thorn.
It's easy because it separates well from the flesh.
You can throw away the water and salt, but if you leave a few bones and anchovies, it becomes salted anchovies.
STEP 12/19
Spread the bones and stack them one by one.
STEP 13/19
Put vinegar and soju in the anchovies
Add a little bit of water
Soak it for about a minute to remove the fishy smell
Please disinfect it, too.
STEP 14/19
Rinse the anchovies 3-4 times
Drain on a sieve.
STEP 15/19
Put two layers of kitchen towel on the cutting board
Spread anchovies one by one.
STEP 16/19
I'll cover it with two layers of kitchen towel
Dab it with your hands to remove the water.
STEP 17/19
Put anchovies in a sterilized container
Please put it in nicely.
Put it on the edge first.
STEP 18/19
Fill in the middle with the remaining anchovies.
STEP 19/19
Pour the olive oil into the anchovies.
- Use vinegar and soju to remove the fishy smell. - You can ripen it in the refrigerator and eat it in two weeks.
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