How to make big dried fish delicious and simple, how to make big dried fish delicious?

Ingredients: half a dried fish, 1 small piece of ginger, 2 cloves of garlic, 2 dried chilies, 20 grams of black beans, 1 2 teaspoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of salt, a little chopped green onion.

1. Cut the dried fish into small pieces, and chop the ginger, garlic, bean drum and dried chili.

2. Heat oil in a pot and stir-fry ginger and garlic to bring out the fragrance.

3. Spread the stir-fried ginger and garlic on the dried fish.

4. Add a little sugar and soy sauce.

5. Steam in a steamer over high heat for 15 minutes.

6. Finally, sprinkle with chopped green onions and get out of the pot.

Dried fish: Dried fish is made by drying fresh fish thoroughly. Dried skim fish is made of high-quality fresh fish as raw materials, refined by high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state.

The dried fish is mostly made of freshwater fish such as green, grass, silver carp, mandarin fish, carp, crucian carp, etc., and is salted and dried into moderately salty aquatic products. Common ones are dried squid, dried abalone, dried whitebait, etc.

Ingredients: 2 dried squid, 1/2 green pepper, 1 carrot, 1 onion.

Step 1Prepare the dried squid. 2.Soak the dried squid for a few hours.

3.Cut into strips after soaking. 4.Blanch in boiling water. 5.Remove and set aside.

6.Shred the green peppers. 7.Shred the carrots. 8.Shred the onion.

9.Put the bottom oil in the pan, add the green onion and ginger and stir-fry in the hot oil.

10.Put in the squid. 11.Add the carrots, green peppers, and onions.

12.Add soy sauce. 13.Add cooking wine.

14.Add the oyster sauce.

15.Add salt. 16.Add MSG.

Can. Tip 1 Be sure to soak the squid. 2 When the squid is cooked, add the vegetables and stir-fry. 3 Keep a fire all the way.

2 dried squid, 10 grams of mustard. Seasoning sauce 15 ml.

Method 1: Soak the squid in clean water until soft, clean and set aside.

2. Put the pot on the heat, heat it, put in the squid, dry it until fragrant, and take it out.

3. Remove the bones of the baked squid, tear it into thin strips, put it on a plate, mix it with sauce and Japanese wasabi to make a sauce, and dip it in the sauce to eat.

Three to four dried squid, 500 grams of pork belly (choose the lean one), a small section of green onion, a few slices of ginger, 3 large ingredients, cinnamon.

A small piece, bay leaves.

1 tablet, 2 tablespoons dark soy sauce, 1 teaspoon light soy sauce, 3 rock sugars, appropriate amount of salt, and a small amount of vegetable oil.

Process 1: Soak the dried squid in cold water overnight, wash it, remove the purple film, and cut it into strips;

2. Cut the pork belly into small pieces;

3. Heat a little vegetable oil in a pot, add green onion and ginger to burst the fragrance, then stir-fry the meat and dried squid, pour in light soy sauce, dark soy sauce and rock sugar until colored, add water until the meat is covered. Add cinnamon and bay leaves, boil over high heat until the water boils, add an appropriate amount of salt, stir and turn off the heat;

4. Put all the contents of the pot into the voltage cooker, cook the food at high pressure for 28 minutes, and then dry the soup in the wok.

Two dried squid (I use squid that is a little bigger than the palm of my hand), soy sauce (a little), and spicy (a little).

1.Wash the dried squid.

2.Shake the squid dry. Place in the oven. The grid is placed in the middle level.

3.Bake for 20 minutes, top and bottom heat, 150 degrees, and leave 13 minutes to turn on the air-drying function to the end.

4.Wait for the squid to cool a little and tear it into shreds with your hands.

5.Add the soy sauce and spicy sauce to the small dish.

Method Steps:

1. Soak the dried fish in light salt water. Allow the fish to soak until soft and dilute the salt.

2. Cut the garlic diagonally.

3. Soak for 1-3 hours and cut into cubes.

4. Put oil into the pot at high temperature, fry the fish over high heat, don't fry it for too long, put the fish through the oil, and fry it until fragrant.

5. Scoop up. Leave the oil on low and add dried chilies, there is a trick in cooking, that is, cinnamon fish peppers. Most fish are made with chili peppers to absorb the flavor.

6. Add garlic stalks and stir-fry.

7. Stir-fry a few times, add fish pieces, add a little broth and ridges, a little light soy sauce and chicken essence, and simmer until the flavor is cracked.

8. Finally, enlarge the garlic leaves and stir-fry a few times.

9. Remove from the pot, and the dried fish with all the color and flavor will be cooked.