How to make fried preserved fish delicious, the homely practice of fried preserved fish

Ingredients: 200g preserved fish;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chili pepper.

Appropriate amount of chili pepper and ginger, cut and set aside.

Wash the preserved fish, cut it into sections, put it in a pot and steam it over high heat for 15 minutes, and after steaming, cut it into small pieces.

Frying pan. Heat and pour the chopped fish into the pan. Because the preserved fish itself has salt, it is necessary to add salt to the noodles.

Pour the chopped chili peppers and ginger and garlic into the pot. Stir-fry on medium.

Pour in some soy sauce to enhance freshness.

Add some water and simmer for a while.

In order to get rid of the fishy smell, add a little cooking wine.

Simmer, reduce the juice and get out of the pot.

Ingredients. Preserved fish.

2 articles. Accessories. Scallions. Amount.

Ginger. Amount. Pepper. Amount.

Aniseed. Amount.

Chili pepper. Amount. Salt. Amount.

Essence of chicken. Amount.

Dark soy sauce. Amount.

Liquor. Amount.

Steps. 1.Cut the preserved fish into cubes.

2.Put in green onions, ginger, peppercorns, star anise, chili peppers, salt, thirteen spices, chicken essence, dark soy sauce, white wine, marinated for more than 12 hours, we marinated for more than 20 hours, but the inside is still not very flavorful.

3.Beat in 2 eggs, pour in an appropriate amount of starch and flour and stir well, because there are too many fried things in the New Year, so you can only shoot it after mixing.

4.After the oil is hot, fry the fish in the pan, and the preserved fish is not easy to fry, and it takes a longer time to fry.

5.Fried preserved fish.

1. Ingredients: 500 grams of preserved fish.

2. Auxiliary materials: 100 grams of two green strips, 50 grams of small red pepper, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of garlic sprouts, appropriate amount of chicken essence, 1 spoon of light soy sauce, appropriate amount of oil.

3. How to stir-fry preserved fish: garlic, garlic sprouts, old ginger, two green strips, small red pepper, and preserved fish.

4. Soak the preserved fish in water (cold) for about 2 hours.

5. Cut the preserved fish into cubes, boil in boiling water for 5 minutes, and drain. Note: Preserved fish is made by slaughtering fresh fish after slaughtering, adding salt and spices, salting and then natural or artificial smoke. Therefore, preserved fish will have a heavier salty taste, and it will be salty when cooked. )

6. The main ingredient I use here is two green strips + small red peppers, in fact, you can also use dried chili peppers to stir-fry, which is also very delicious!

7. Wash the pot and put in the cooking oil to boil until smoke-free, then pour the cut preserved fish pieces into the pot and stir-fry until the preserved fish meat is golden brown.

8. After the preserved fish meat is golden brown, pour in the prepared accessories, two green strips, small red peppers, ginger and garlic into the pot at the same time, and stir-fry.

9. When the pot is about to start, put the garlic sprouts into the pot, and add an appropriate amount of light soy sauce and chicken essence at the same time. Stir-fry evenly and remove from heat. (Note: Do not add salt casually, it is recommended to decide whether to add salt after tasting.) ）

【Prepare the required ingredients】

300 grams of preserved fish, 10 grams of ginger, 10 spicy millet, 5 cloves of garlic;

Cooking steps] 1. Cut the preserved fish into small pieces, soak it in warm water for more than 1 hour in advance, try to soak the salty taste of the preserved fish, and then clean it for later use; The ginger, garlic, and chili peppers are chopped and set aside;

2. Put the preserved fish into the steaming oven, steam it for about 30 minutes with the original steaming function, steam it first to soften the fish pieces, so that the fish pieces are no longer dry and hard to chew, and at the same time facilitate the subsequent flavor, of course, in addition to steaming, you can also use a pressure cooker to stew soft and rotten; And directly in the pot, the preserved fish is very dry and hard, and it is difficult to taste, so it is recommended to steam the fish pieces until soft before getting out of the pot!

3. After the preserved fish is steamed, pour out the excess water, then pour in the hot oil, pour in the fish pieces after the oil is hot, and stir-fry over medium-low heat until the surface is golden;

4. Push the fish pieces aside, pour in shredded ginger, minced garlic and chili flakes with the remaining oil in the pot, stir-fry until fragrant and spicy, and then stir-fry evenly with the fish pieces;

5. Add 2 tablespoons of cooking wine, 1 tablespoon of lightly salted light soy sauce and 1 tablespoon of oyster sauce, stir-fry until the cooking wine volatilizes; Note: Preserved fish has a certain salty taste, so pay attention to the amount when adding seasonings to avoid being too salty and affecting the body;

6. Then pour half a bowl of hot water evenly from the side of the pot, stir-fry evenly, simmer over medium-low heat, and reduce the juice over high heat; Pour in hot water, on the one hand, let the seasoning melt, and on the other hand, make the fish pieces more flavorful and tasteful;

7. Wait until the juice is complete, pour in a little chicken powder to improve the freshness, then pour in an appropriate amount of cooked sesame seeds, stir evenly and then get out of the pot; Of course, if there are no cooked sesame seeds, they can also be left out, and they are more fragrant; Or put in green onions, garlic leaves, coriander, etc.;

The ingredients for making home-cooked preserved fish are as follows:

Ingredients: preserved fish, green pepper.

Seasoning: ginger, garlic, Sichuan pepper, chili, star anise, green onion, salt, cooking wine, soy sauce, vinegar, sugar How to cook preserved fish? The following will be a detailed description of the practice of home-cooked preserved fish:

Step 1: Soak the preserved fish until soft, chop it into small pieces, drain the water, remove the green pepper and cut it into small pieces. Slice ginger and garlic.

Step 2: Put more oil in the pan, heat the preserved fish pieces and oil them until the surface is golden brown, then remove and drain the oil.

Step 3: Leave a small amount of base oil in the pot, add ginger and garlic, star anise, chili pepper and Sichuan pepper and fry until fragrant.

Step 4: Pour in the preserved fish pieces, add cooking wine, salt, sugar, vinegar, soy sauce, add a bowl of water, bring to a boil over high heat, turn to medium heat, cover and simmer for about 20 minutes.

Step 5: Add the green pepper cubes, wait for the green peppers to break, reduce the juice over high heat and sprinkle with chopped green onions.

Summary. Steamed preserved fish should be the most original practice, wash the preserved fish, soak it in warm water for about 1 hour, cover it with shredded ginger and green onions, and steam it in the pot for 15 minutes, the taste is delicate, tough, salty and delicious. With toppings such as tempeh, the flavor is even more unique.

How to make preserved fish delicious at home.

Steamed preserved fish should be the most original practice, wash the preserved fish, soak it in warm water for about 1 hour, hold it on top and cover it with shredded ginger and green onions, and steam it in the pot for 15 minutes. With toppings such as tempeh, the flavor is even more unique.

I'm sorry I don't understand, but can you elaborate on that?

In addition to steaming alone, the preserved fish is steamed with bacon, preserved chicken, sausage, preserved duck, etc., which is famous, and the taste is richer. The salty and fresh preserved fish will be released in the process of steaming or boiling, and the potatoes, taro, pumpkin and other ingredients can absorb the taste and oil of the preserved fish, and steam them out together.

The preserved fish is fried and delicious, and the home cooking method is as follows:

Tools Ingredients: preserved fish, garlic, ginger, garlic leaves, tempeh, chopped pepper, light soy sauce, oil, pot.

1. The preserved fish that has been air-dried smells particularly fragrant, a strong "preserved fish" smell, the preserved fish is relatively salty, we need to soak the skin for an hour first, and then control the moisture and cut it into square fish pieces.

2. In addition to the preserved fish in place, other auxiliary materials should be prepared, including garlic slices, ginger shreds, garlic leaves, chopped peppers, and tempeh.

3. Heat the oil in the pot, when the oil temperature is 6 hot, pour in the preserved fish and fry it, fry one side until it is colored, and then turn the other side.

4. After frying, use a shovel residue to hold the draft to set the preserved fish aside, add garlic and ginger shreds, stir-fry until fragrant, and then mix with the preserved fish, this process is about one minute.

5. Pour in half a bowl of boiling water, then pour the chopped pepper and tempeh together, stir evenly with a spatula, cover the pot, and simmer for 5 minutes to simmer the preserved fish until it is softer and more flavorful.

6. When the time is up, pour in the garlic leaves, the garlic leaves are better cooked, stir evenly, and they will be cooked as soon as they are hot, we just take its fragrance, it should not be put in advance, before starting the pot, pour in a small amount of light soy sauce, and other condiments do not need to be added.

Preserved fish is generally made into dry sautéed preserved fish, and the method is as follows:Tools Ingredients: preserved fish, green and red pepper rings, ginger, dried chili pepper, Sichuan pepper, rapeseed oil, salt, pepper, monosodium glutamate, sugar, light soy sauce.

1. Cut the preserved fish into pieces.

2. Put the preserved fish into a bowl, add water and soak for 2 hours.

3. Prepare green and red pepper rings and ginger.

4. Fish out of the preserved fish state stove.

5. Add rapeseed oil to the pot and stir-fry the preserved fish under the oil heat.

6. Fry the preserved fish until golden brown on both sides.

<>8. Add the preserved fish pieces and stir-fry quickly.

9. Add a bowl of water, salt, pepper, monosodium glutamate, sugar, light soy sauce and chili rings, and simmer for a while.

10. Remove after a few minutes.