How to cook the side fish cured fish and blow the rice How to eat smoked preserved fish

Ingredients: Soy sauce.

Cooked rice. Cantonese sausage.

Scallop (can be omitted if not).

Spinach (or other greens).

Oyster sauce. Ginger.

Steps. Step 1

The rice is washed and soaked in advance, the sausage is rinsed with warm water and sliced, the scallop is soaked in warm water and broken into shreds, the spinach is washed and drained, and the ginger is cut into two shapes: shreds and grains.

Step 2. Put the rice in a pot and evenly spread the sausage slices, ginger shreds, and scallop shreds in turn.

Step 3. Start steaming the rice and prepare to make the card sauce at the same time: add oyster sauce, soy sauce (soy sauce), ginger, a small amount of water, and an appropriate amount of salt to the water soaked in the scallops.

Step 4. Boiled spinach: add an appropriate amount of water, two slices of ginger, a small amount of salt, and then pour a few drops of cooking oil into the pot, and then pour a few drops of cooking oil. If you want to keep the green and crisp taste, you need to go through the cold river after boiling.

But household consumption is not necessary.

Step 5: At this point, the rice is basically steamed and the card sauce begins. Pour the liquid mixed in step 3 into the pot, bring to a boil and then boil for a while.

Step 6Open the lid of the pot, the smell of fragrant smell comes to your nose, pour in the card juice, stir well and enjoy. The sausage rice is a little sweet and greasy, and with an egg flower seaweed sour soup, it will be pefected.

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.