How to make pickled fish delicious, how to make pickled fish delicious

Braised preserved fish. Material.

Preserved fish (cut into pieces and soaked softly, scaled, washed), dried chilies, dried tempeh, ginger, cooking wine, water.

Method. 1.Tempeh finely chopped; Dried chili peppers are broken into sections; Ginger shredded.

2.Pour oil into a wok and fry the fish on both sides while the oil is hot.

3.Cook in cooking wine, add shredded ginger, chili pepper and tempeh and stir-fry for a while.

4.Add half a bowl of water, bring to a boil over high heat, and then turn to low heat.

5.Allow until the water is dry. If the fish is dry and hard without soaking in the previous step, it can be boiled in the previous step and put in a pressure cooker for 20 minutes, which I have done before, and it tastes very good.

The first recommended thing 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 until it is half-cooked, at this time you can remove the impurities in the preserved fish, as well as too much salt, and you can drain the water 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.

How to make pickled preserved fish loose shirts, fish is our common food, many people are very fond of the high protein in the fish body, the taste of the food made in this way is unforgettable, the following is to share with you how to make the pickled preserved fish delicious.

Tools Raw materials

Fish. Cutting boards, peppercorns, etc.

Method steps

The fish are cut into pieces, but the skin is joined together.

Put salt in the ratio of three taels of salt for ten catties of meat, and fry the salt and a small amount of peppercorns over low heat.

Spread the sautéed salt and peppercorns evenly over the fish.

Marinate for about 24 hours.

Hang it with a rope and let it dry in a cool and ventilated place.

Ingredients. 1 preserved fish.

1 green pepper.

4 cloves of garlic. Steamed fish soy sauce 3g

Light soy sauce 1 scoop.

Sugar: 2 g oil, 1 scoop.

Ginger 1 piece. 2 tablespoons cooking wine.

Method steps

First of all, we need to prepare all the ingredients, first soak the preserved fish in water, the preserved fish is relatively salty, and the salt should be fully soaked.

Then cut the soaked fish into pieces, blanch the water, put it in a pot under cold water, add ginger slices and cooking wine to the pot, and boil it out of the pot.

After the sail cavity, the preserved fish is processed with the moisture on the surface, and the garlic and green pepper are chopped when frying the fish.

Finally, after the fish pieces are out of the pot, the garlic and green peppers are stir-fried until fragrant, and the garlic and green peppers are poured on the fish pieces, drizzled with light soy sauce and steamed fish soy sauce, and steamed for about 15 minutes.

Ingredients. Preserved fish 400g

Ginger 5g, dried chili pepper 3g

Coriander 100g

Method steps

Wash and chop the ginger and dried chili peppers and set aside;

Wash the coriander and green onion and set aside;

Soak the cured fish with marinated dates in water and drain the water well for later use, so as to avoid being too salty;

Put an appropriate amount of oil in the pan;

Put the preserved fish in the pot;

Fry on both sides until golden brown and serve, add the chopped ginger and dried chili peppers in the base oil;

Put the fried preserved fish in the pan;

Add the freshly chopped cilantro and shallots;

Add an appropriate amount of chicken essence;

Because the preserved fish is salty, you don't need to put any more salt, just start the pot, and the delicious preserved fish is ready.