How do you make a small salted fish delicious? Thank you

How to make salted dried fish delicious1. Main and auxiliary materials: salted fish, dried radish.

2. Soak the dried radish and wash it softly.

3. Cut the salted fish into sections, soak them in water and wash them.

4. Cut the soaked salted fish into strips.

5. Place the salted fish sticks in the bottom of the bowl.

6. Put a layer of dried radish.

7. Put salted fish and dried radish; Finish it this way.

8. Put green onion and ginger on top and add an appropriate amount of oyster sauce.

9. Boil water in a pot and put it in the pot. Steam for 15 minutes.

10. Take out the steamed salted fish and dried radish and decant the soup.

11. Then turn the plate upside down.

12. Boil the decanted soup and add a little sugar and salt to taste.

13. Pour the soup into the plate and serve.

1. How to cook small salted dried fish.

2. How to cook dried salted fish.

3. How to braise small salted dried fish.

4. How to make small salted dried fish delicious.

1.Wash the dried salted fish twice with water.

2.Slice the green onion, shred the dried chili pepper, wash the small salted fish and control the moisture.

3.Put oil in a pan and fry the small salted fish, stir-fry the small salted fish, add the green onions and dried chilies.

4.Stir-fry the soy sauce and sugar, add MSG to taste and turn off the heat.

5.Dried salted fish is fish that has been salted and then dried.

6.In the past, because there was no low-temperature preservation technology, fish were easy to rot.

7.As a result, fishermen around the world have used this method to preserve their fish.

8.In ancient China, salted fish was called abalone, and there was an idiom for abalone (this is not abalone that is now a precious seafood).

9.Salted dried fish is a kind of traditional aquatic processed food with a unique flavor in China, the fish body not only roughly preserves its original nutritional value after pickling, but also produces a unique taste and flavor, so salted fish has been deeply loved by the public and has a very wide market demand.

1. Home-cooked fried salted fish:

1) Cut the salted fish into small pieces and soak them in clean water for 3 hours to remove excess salt and drain the water completely for about 2 hours.

2. Pan-fried salted fish:

1 shallot, finely chopped, 5 grams of shredded ginger.

200g salted fish, 500ml of water, soak for 20 minutes.

Put 10ml of cooking oil in a pot, heat the oil to 60% hot, add the salted fish, and fry over low heat until golden brown on both sides.

Add shredded ginger, minced chives, and 10 grams of vinegar to serve.

3. Fried and smoked fish:

The fish is gutted, scales are scraped, and cleaned.

Cut off the head and slice the fish from the middle.

Spread an even layer of white wine on the inside and outside, then salt and pepper and a little soy sauce. Then put it in the fresh-keeping layer to marinate for two days, during which the fish will be turned over and massaged.

Two days later, the fish was taken out, one hung on the balcony to dry, and the other was cut into large pieces to make today's smoked fish.

Put a piece of tin foil in an iron pot and put sugar and tea leaves on top. Then put a steaming curtain and spread the fish on top.

Burn the heat until the sugar is smoking, immediately cover the pot and turn to the lowest heat, smoke for three minutes, then turn off the heat, wait until the pot is cold and then open the lid, remember to remember otherwise, it will cover the house with smoke.

Add a little oil to the pan, heat it, put the fish in the pan and fry it, and serve on a plate.

Here's how:Ingredients: 500g salted fish, 200g dried radish, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of shallots, appropriate amount of ginger.

1. Main and auxiliary materials: salted fish, dried radish.

2. Soak the dried radish and wash it softly.

3. Cut the salted fish into sections, soak them in water and wash them.

4. Cut the soaked salted fish into strips.

5. Place the salted fish sticks in the bottom of the bowl.

6. Put a layer of dried radish.

7. Put salted fish and dried radish; Finish it this way.

8. Put green onion and ginger on top and add an appropriate amount of oyster sauce.

9. Boil water in a pot and put it in the pot. Steam for 15 minutes.

10. Take out the steamed salted fish and dried radish and decant the soup.

11. Then turn the plate upside down.

12. Boil the decanted soup and add a little sugar and salt to taste.

13. Pour the soup into the plate and serve.

Preparation of steaming salted dried fish.

Ingredients. 2 salted dried fish, 3 grams of green onions, 2 teaspoons of sugar, 1 teaspoon of cooking wine, 2 teaspoons of corn oil, 3 grams of ginger, 2 cloves of garlic, 1 teaspoon of vinegar, and an appropriate amount of Sichuan pepper powder.

Steps. 1 ] Soak the dried salted fish in water for 2 hours and wash it;

2] Chop into small pieces and wash again;

3 ] Boil in water for 5 minutes to remove the salty taste;

4 ] Shredd, shred the green onion, slice the garlic;

5] Put the shredded ginger, garlic slices, and green onions on the plate, then stack the fish pieces, add cooking wine, sugar, vinegar, pepper powder, and corn oil;

6] Bring water to a boil in a pot and steam on the steamer for 25 minutes;

7 ] Steamed salted dried fish, sprinkled with chopped green onions;

8 ] Done, it's really fragrant.

Tips: Dried salted fish should be soaked and washed before seasoning and steaming.

How to make dried salted fish delicious and easy way:1. Cut the salted fish into small pieces and soak them in clean water for 3 hours to remove excess salt, drain the water completely, and use kitchen paper towels to absorb the surface moisture.

2. Pour oil into a frying pan, put in the salted fish pieces, after the oil temperature rises, turn back and forth on both sides and fry slowly until both sides are golden brown, add cumin powder, chili noodles and other seasonings according to personal taste.

Dried salted fish is a fish that has been salted and dried after the branches are cracked. In the past, because there was no low-temperature preservation technology, fish were easy to rot. As a result, fishermen around the world have used this method to preserve their fish.

In ancient China, salted fish was called "abalone", and there was an idiom called "abalone". Dried salted fish is a traditional aquatic processed food with a unique flavor in China, and the fish body is pickled"Not only does it largely preserve its original nutritional value"And it produces a unique mouthfeel and flavor"Therefore, salted fish has always been loved by the public"It has a very wide range of market needs.