My friend gave me two dried dried fish, are there any delicious and healthy ways to make them?

My pickled fish has been air-dried for about a month, so it looks relatively dry. In fact, it only takes about 20 days to eat. The longer it is air-dried, the stronger the aroma.

The climate of each place is different, and the drying time is also different. I will choose fried dried fish, we first cut it into sections, then boil the oil, add green onions, ginger, garlic and stir-fry until fragrant, the dried fish we prepared are directly put into the pot and fried, add some dried chilies, and then add some. The dried fish made with millet is salty and tasty, spicy and fresh, and very delicious.

<> cured dried fish is a specialty from Guangdong, this food is very popular in the local area, I suggest you can add some black soybean oil, add some shredded green onions and ginger shreds and steam them in a pot, it is a recipe that is very delicious, because it can maintain the original flavor. After air-drying, the preserved fish is directly stored in the freezer of the refrigerator, and it can be stored for half a year. Whether the air-dried preserved fish is used for frying, steaming or stir-frying, it needs to be soaked in plenty of water first, so that the preserved fish will not be too salty and will taste better.

Dry-cured fish is hard and requires a little effort to cut off. I used to send a pickled fish tutorial, interested friends can go and take a look. I made this pickled fish with grass carp.

Pickled fish made with other fish can also be cooked this way. Generally speaking, marinated meat is more suitable for adding garlic sprouts, which will be more fragrant. Chop the leaves and add Titian at the end.

This pepper is not spicy, but it is mainly for color and taste. It can also be replaced with large green peppers. Half of the red pepper can be cut into diamond-shaped pieces.

Stir-fry for a minute or two, because the marinated fish is salty and the ingredients are also very flavorful, so there is no need to add other condiments here. Finally, add the garlic leaves and sauté for 10 seconds. This practice is very common in Sichuan, the ingredients are simple, the taste is abundant, and the taste is delicious.

Favorite friends can be collected or **, done when you have time. If it is steamed, you also need to put some green onion and ginger to remove the smell. Don't add salt when cooking preserved fish, as it is very salty.

First of all, the dried fish should be cleaned, if the dried fish is relatively hard, you can steam the fish for 15 minutes and then cut the fish into pieces, fry them in oil until golden brown on both sides, then add chili powder, green onion and ginger, and put in the appropriate oyster sauce light soy sauce to taste, but the preserved fish generally does not need to put salt.

Clean the dried fish, put it in the pot and stir-fry it with oil, add garlic sprouts or your favorite side dishes, or you can choose to steam or braise it in the pot, which is more delicious.

Dried fish is best eaten by boiling, cured meat is made with a large amount of salt, the salt content is too high, and some of the salt can be removed by boiling, which is more conducive to health.

The flavor of preserved fish and tofu penetrates each other, and the tofu absorbs enough cured meat, which is particularly enjoyable to eat, and it is served with wine and rice.

The preparation of braised tofu with preserved fish.

Step 1

Ingredients: 300 grams of smoked preserved fish; 1 piece of tofu; 1 piece of ginger; 6 dried chilies; 30 grams of peanut oil; salt 1 gram; 2 scoops of light soy sauce; 1 tablespoon of oyster sauce; 3 tablespoons of cooking wine; A pinch of thirteen spices.

Step 1

Rinse the tofu and cut it, peel and wash the ginger and slice it; Dried chili peppers cut into sections.

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Wash the preserved fish, soak it in clean water for a few minutes, and then dry it.

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Put the light soy sauce, oyster sauce, cooking wine and thirteen spices into a small bowl and mix well to make a sauce.

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Remove from the frying pan, add the preserved fish and fry until the surface is golden brown, and serve.

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Add the tofu and fry until golden brown on both sides, sprinkle with a pinch of salt. If the preserved fish is salty, it can also be left without salt.

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Add the preserved fish mixture, add dried chili peppers and ginger slices, then pour in the sauce, simmer for a few minutes, and then enjoy it after the flavor is applied.

Delicious and easy ways to make smoked fish:

For the fresh fish you buy, first remove the head and wash the internal organs of the fish, then cut it into fish pieces, put it in a marinated utensil, add shredded ginger, soy sauce, balsamic vinegar, cooking wine, salt, and marinate for 6 hours; **Heat the pan, put in an appropriate amount of peanut oil, wait for the oil temperature to heat to 8, slowly put the marinated fish into the pot, and fry until golden brown and remove it.

Leave a little peanut oil in the pot, add garlic, chives, peppercorns, star anise, fennel, and chili peppers and stir-fry until fragrant; Finally, add sugar, a little soy sauce, 300 grams of water, cover and bring to a boil, pour in the fried fish, reduce the juice over high heat, and the delicious smoked fish is completed.

Smoked fish

The smoking technology of food was first used for the purpose of preservative, and it is often used in the processing of fish and meat products, and has a long history. With the development of refrigeration technology, preservative has ceased to be the main purpose of smoking technology, which makes the product have a light smoky flavor and become unique in flavor. The smoky flavor of smoked products is formed by a combination of a variety of compounds, among which phenolic compounds are the main components that make the products form a smoky taste.

Smoked fish is mainly produced in Jiangsu, Zhejiang, and Shanghai, as a must-have food for the local New Year, it is warm and replenishes deficiency, has the effects of dampness, stomach and liver, and wind. In the Ming Dynasty, it was recorded in detail in the "Song Health Department": "Treating fish is Daxuan, slightly pickled, burned with grain bran, smoked and dried."

Treat the fish slightly pickled, fried, the day is stormy, and the smoke is started".

1. 400 grams of preserved fish, 30 grams of oily bean skin, 30 ml of cooking oil, 15 ml of soy sauce, 20 grams of chopped chili, 15 grams of garlic, 10 grams of black black bean sauce, 5 grams of ginger, 1 gram of sugar, 1 chives, 15 ml of light soy sauce.

2. Rinse the preserved fish after cleaning off the floating soil, and soak it in water after controlling the water.

3. Prepare a bowl of oil bean skin, green onion, ginger and garlic, chopped pepper, black bean sauce and other ingredients for later use, garlic and ginger minced.

4. Soak the preserved fish in cold water for 1 hour, and change the water 2 or 3 times in the middle. Soak the skin in cold water.

5. Pour rapeseed oil into the pot, and when it is hot, soak the drained preserved fish.

6. Fry over medium-low heat until browned on both sides, add garlic and minced ginger.

7. Add chopped chili peppers and black black bean sauce, pour in light soy sauce and sugar, stir-fry evenly and turn off the heat.

8. Put the soaked and drained oil bean skin into the bottom of the plate, and spread the fried preserved fish and sauce on top.

9. Put it in the steaming rice tray and steam it together when steaming the rice.

10. Take out the steamed preserved fish and sprinkle with chopped green onions.

11. Boil rapeseed oil in a pot, pour green onions over the oil after the oil is hot, and mix well when eating.

The home cooking method of dried preserved fish is as follows:

Ingredients: dried preserved fish, green pepper, shredded ginger, garlic slices, salt, oil, oil consumption, light soy sauce, water.

1. Because the dried preserved fish is very hard, it needs to be soaked in warm water for 30 minutes in advance, and after soaking, wash it twice to wash off some of the salt flavor of the preserved fish, and then put it on the cutting board to chop the preserved fish into small pieces and put it on a plate for later use.

2. After cleaning the green peppers, do not need to remove the seeds, cut them directly with an oblique knife, put them on a plate for later use, and then slice the ginger first, then cut it into shreds, then peel the garlic, and then cut it into wide slices, and put it on a plate together for later use, so that all our ingredients have been processed, and then we will officially start cooking.

<>4. After the leather socks are fried until the surface is browned, add 2 tablespoons of oyster sauce and 2 tablespoons of light soy sauce, because the preserved fish has a salty taste, so there is no need to add salt, stir-fry evenly to wrap the preserved fish in the color of soy sauce, then put in 1 bowl of water, cover the pot, simmer for 3 minutes on high heat, and cook the preserved fish softly.

5. After the preserved fish is boiled soft, there is not much soup left in the pot, add the cut green peppers, and then stir-fry over high heat to collect the juice, and wait until the soup is basically dry, and the green peppers can be put out of the pot and put on the plate.

Jiangsu dried fish is a traditional famous dish of southern Jiangsu style, and the method is as follows:

Materials Required:1a fresh fish (about 1 catty);

2.150 grams of bacon;

3.3 pieces of dried slow fermented bean curd;

4.3 cloves minced garlic;

5.10 grams of minced ginger;

6.Appropriate amount of crushed pepper noodles;

7.Appropriate amount of green onions;

8.Light soy sauce, cooking wine, sugar, salt, sesame oil, chicken essence to taste.

Production Steps:1Chop the bacon into granules and set aside;

2.Remove the scales, gutt, wash and set aside the fresh fish;

3.Press the dried bean curd into a puree for later use;

4.Sprinkle some salt on the fresh fish, put it into the bacon granules, add an appropriate amount of cooking wine, mix well, and marinate for about 20 minutes.

5.Heat oil in a pot, add fresh fish, sprinkle in crushed pepper noodles, fry until golden brown on both sides, take out and set aside;

6.Start the cooking mode of the rice cooker, add minced garlic, minced ginger, dried bean curd, green onion and marinated fresh fish, add an appropriate amount of light soy sauce, sugar, salt, cooking wine and an appropriate amount of water, and cook for 10 minutes;

7.Add a small amount of sesame oil and chicken essence, stir well, and simmer for 5-10 minutes before serving.

1.There is salt when marinating fish, so it is recommended to control the amount of salt and not oversalt.

2.Minced garlic and ginger should be finely chopped so as not to affect the taste.

3.The bacon has a salty taste, and the amount of chopped meat also needs to be controlled, otherwise it will affect the taste of the whole dish.

4.An appropriate amount of crushed pepper and sesame oil can enhance the aroma of the dish and make it taste better.