How to make preserved fish delicious, how to make preserved fish the best

One way to cook:

1. Soak the preserved fish in water for a period of time, and when the fish is soft, drain it.

2. Prepare green onions, ginger, garlic and chili peppers.

3. Pour in the oil, pour in the green onion, ginger and garlic after the oil is cooked, stir-fry the pot until fragrant, and then remove it.

4. Put oil again, put the fish in, fry until golden brown, pour in the fried green onions, ginger and garlic, pour some water, and remove from the pot after the water boils.

Note: Because the wax fish has already been salted during the cooking process, do not put too much salt during cooking.

The second method:

Put the green onion, ginger and garlic fish into the steamer, pour in an appropriate amount of salt and oil, and steam over high heat for ten minutes.

The general way to eat is steamed bacon, fried bacon, and fried sausage. Later, I put these preserved goods together and roasted them with sharp peppers, and they tasted great. Especially in the summer, when the family's appetite is not good, they are tired of eating a few kinds of green vegetables, and cooking a plate of braised preserved fish on the weekend will definitely increase their appetite.

The method is as follows: soak about 400 grams of preserved fish in water and soak it softly, wash it and cut it into small pieces of one inch square, wash the bacon and sausage a little and cut it into slices. After the pot is heated, pour in an appropriate amount of cooking oil, add finely chopped dried peppers, ginger slices, garlic, then pour in the preserved fish and fry until browned on both sides, then add bacon slices and sausage slices and stir-fry until they change color, add cooking wine, aged vinegar, dark soy sauce, and sugar to stir-fry until colored, add a little water, cover and simmer until cooked thoroughly, and then add pepper, monosodium glutamate, and shallots to put on the plate.

This dish is fragrant, spicy, fresh, slightly sweet and sour.

Soak in salt water for at least 4 hours.

Then slice not too thick, evenly, put it on a plate, sprinkle with ginger, chopped green onion, and pour salad oil; After stir-frying for a while, add some water, then cover the pot and cook, and after the water dries quickly, put in the side dishes that have been fried, such as some vegetarian dishes, and then get out of the pot.

Preserved fish is everyone's favorite aquatic product. Preserved fish is very nutritious, as preserved fish contains. Nutrients have great benefits for the human body, and they are delicious, so do you know how to make the best preserved fish?

Let me introduce you to a few good recipes, I hope you enjoy them.

Ingredients

Ingredients: 1 preserved fish, 400g bamboo shoots.

Method steps1.The preserved fish is soaked in water for 2 hours to remove the rich salty taste on the surface. Soak and cut into cubes for later use.

2.Clean the bamboo shoots and set aside.

3.Chop the ginger, green onion, garlic and chili pepper and set aside.

4.Put oil in the pan, pour in the cut preserved fish pieces after heating, fry it slightly and then put it in a basin for later use.

5.Pour the oil again, heat the oil, pour in the ginger, chili pepper and garlic and stir-fry until fragrant.

6.Pour in the bamboo shoots and stir-fry for about 1 minute.

7.Pour in the preserved fish pieces and stir-fry for 1 minute.

8.Pour in cooking wine and sugar, stir-fry a few times, add water, cover the pot and simmer for 3 minutes.

9.Open the lid and pour in the chopped coriander and green onions.

10.Put it on a plate and remove it from the pot, and the preserved fish is done. It's not pretentious, but the taste is good.

When eating preserved fish, you need to pay attention, the first recommended is to steam the pickled fish, put the preserved fish in the water, soak it and then wash it for later use, add an appropriate amount of water to the pot, heat it and fold it to put the fish pieces in it, cook it to half-cooked, at this time you can remove the impurities in the preserved fish, and there is too much salt, and you can drain it after cooking. Then we add oil to the pan, and after it is hot, we can put the boiled fish pieces in the pan and fry them until browned, at which time we can turn them over with chopsticks and continue frying. We put the fried preserved fish pieces.

Serve on a plate, sprinkle with dried red pepper segments, put the ginger slices and tempeh paste in the steamer, steam for 10 minutes and eat.

Chop pepper fried preserved fish is also a good choice, first of all, the preserved fish needs to be soaked in cold water for 1 hour, cut into strips and then heat the pot, then pour cooking oil into it, wait until the oil is hot, then put the preserved fish in the pot, fry until yellow, put in ginger and garlic, stir-fry for about 1 minute, and then choose to put in chopped pepper and black beans, pour in cold water, boil for about 5 minutes, you can put in garlic leaves before starting the pot, stir-fry for 30 seconds and then pour light soy sauce to eat.

Soak the preserved fish pieces in clean water for 6 hours, and the soaking time can be adjusted according to the saltiness and dryness of the preserved fish. Drain the preserved fish and change the knife, and the fish pieces are smaller to make it easier to absorb the flavor. Fry the fish pieces, spread the green onions, ginger slices, green peppercorns, green peppercorns, and sesame seeds on top of the fish, and pour in hot oil.

Add all the seasonings, vinegar, light soy sauce, dark soy sauce, old godmother, sugar, Sichuan pepper powder, black pepper powder, chili oil and mix well, finally pour in boiled water and mix well, add salt according to saltiness. The preserved fish is soaked for 1 day and eaten immediately.

When making preserved fish, first cut the preserved fish into small pieces, then pour the fish pieces into boiling water and cook, remove and drain the water, put it in a hot oil pan and fry it slowly over low heat, fry it on both sides and then add green onions, ginger and high min, garlic, chili sauce and other condiments to stir-fry and color, and then add a small bowl of water to simmer and collect the juice.

Ingredients to prepare: preserved fish, green onion, ginger, garlic, cooking wine, chili paste, cooking oil, water.

Prepare the preserved fish into small pieces in advance, pour clean water into the pot, and boil the water over high heat. Pour the fish pieces into boiling water, cook for 5 to 10 minutes, remove and drain.

Clean the pan, steam the water dry, then add oil to the pan and heat the oil. Place the drained fish pieces in a pan and fry over low heat until golden brown on both sides.

Pour in the washed and chopped green onions, ginger, garlic and chili sauce and stir-fry until fragrant. Then add cooking wine, vinegar, soy sauce, light soy sauce, dark soy sauce, sugar and other seasonings according to personal taste, and stir-fry until color.

Then add a small bowl of water to the pot, cover the pot and simmer until the soup is almost dry.