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Anonymous users2024-02-12400 grams of herring, 250 grams of pork; 1 egg, refined salt, cooking wine, monosodium glutamate, soy sauce, vinegar, green onions, ginger slices, starch, sesame oil, broth, coriander, 500 grams of peanut oil.
Wash the herring, split it in half from the head, cut it into spatula pieces, put it in a bowl, and marinate it with a little cooking wine, soy sauce and refined salt;
Pork is fascia-free, washed and cut into slices; Wash the parsley and cut into sections; Mix the eggs and water starch into an egg batter, sprinkle a layer of starch with the marinated fish, put it in the paste, and then fry it in 70% hot oil until yellow, remove and drain the oil.
2.Add oil and heat in the spoon, fry the pork slices slightly, then put the green onion section and ginger slices in the spoon, after the fragrance, add cooking wine, soy sauce, refined salt, broth, fried fish pieces, first boil with a fire, and then change to simmer for about 10 minutes, add monosodium glutamate, sesame oil, vinegar, sprinkle with coriander.
Ingredients: Appropriate amount of oil, salt, vermicelli, monosodium glutamate, 1 tablespoon of bean paste, appropriate amount of Bangchuidao hot sauce, 1 red pepper, appropriate amount of green onion, ginger, garlic, cooking wine.
1. Clean and wash the fish and set aside, chop the green onion, ginger and garlic, and hot sauce;
2. Stir-fry the green onion, ginger and garlic, fill with an appropriate amount of water, add the bean paste, and make the spicy sauce;
3. Open the water into the fish and put in all the seasonings;
4. Put in the vermicelli, cover the pot and stew;
5. When the fish is cooked, sprinkle in the chili flakes and simmer for one minute.
1.Put an appropriate amount of oil in the pot, cut the green onions, ginger and garlic into sections and stir-fry the pot, add the star anise pepper noodles and stir-fry until you can smell the garlic.
2.Add the herring segments, add cooking wine and a little dark soy sauce to adjust the color.
3.Put in an appropriate amount of water, the amount of water is submerged in the herring, and put an appropriate amount of salt to taste.
4.After boiling, change to low heat and simmer for about 20 minutes, and after the soup in the pot is not simmered, add an appropriate amount of monosodium glutamate to get out of the pot.
5.Garnish with a little cilantro.
1. Clean up the herring, dip it in dry starch or flour on both sides, and fry it in a pan until golden brown;
2. Add aged vinegar, soy sauce, sugar, cooking wine, add water (you can not pass the fish), add green onion (section), ginger (slices), and ingredients, first simmer over medium heat and then low heat, during which turn over the herring to make both sides of the fish eat into the soup;
3. When the fish is almost ready, cover the chrysanthemum segment on the fish, and then stew the soup (be careful not to collect all the soup, leave some soup to dip in the fish meat); 4. Add minced garlic and put on a plate.
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1. Prepare herring.
2. Use a knife to cut the internal organs of the fish, take out the intestines of the fish, and cut a few more patterns.
3Wash the fish with water.
4. Remove the fish and set aside.
5Finely chop the ginger, shallots and garlic.
7. Add water to a pot and bring to a boil, add the spicy sauce, garlic, ginger and salt.
8Put the fish in a pot and stew.
9. Cover the pot and simmer for 10 minutes.
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Anonymous users2024-02-11** Netizens love butterflies.
Eggplant stewed with salted fish.
Ingredients: salted fish, eggplant, green onion, ginger, garlic, dark soy sauce, sugar.
Method:1Soak the salted fish in water slightly, clean it, and remove the excess salt on the surface;
2.Cut the eggplant into finger-sized strips and set aside;
3.Stir-fry the salted fish cut into small pieces in the pot slightly, wait for the flavor to begin to emerge in the pot, put the fish out for later use, add a part of green onion, ginger and garlic to the remaining oil and stir-fry until the skin is slightly wrinkled, add a little dark soy sauce to color;
4.Put down the salted fish and the other half of the accessories, add an appropriate amount of sugar, a small half cup of water, and start to stew. Wait until the eggplant is completely soft and ready to serve.
Roasted salted fish with garlic.
Ingredients: salted fish, garlic, chili, ginger, Sichuan pepper.
Method:1Blanch the salted fish with water and set aside;
2.Stir-fry ginger slices and chili peppercorns in oil, then put the fish pieces in and stir-fry for a while;
3.Add water to a boil, add garlic and simmer for an hour;
4.Salted fish is also dried fish, which is relatively dry and hard, so the stewed time should be slightly longer, and the stewed soup will be white, and a little light soy sauce can be added to extract freshness.
The garlic stew is very flavorful, and it is better than potatoes.
Fried rice with salted fish and chicken grains.
Ingredients: 1 bowl of overnight rice, 100g chicken, 50g salted fish, 1 egg, 10g shredded ginger, 2 teaspoons of soy sauce, salt, oil, cornstarch.
Method:1Chicken cut into cubes and marinate for 10 minutes with 1 4 teaspoons of salt, 1 2 teaspoons of cornstarch, 1 teaspoon of oil.
2.The salted fish is cut into cubes and set aside.
3.Stir the pot with shredded ginger, salted fish and chicken.
4.Add the overnight rice and stir well, then add 2 teaspoons of soy sauce and mix well.
Fried rice should be stir-fried overnight as much as possible, because it has less moisture than fresh rice, and it is not easy to stick to a ball when stir-fried.
5.Add eggs and stir-fry well, 6Add chopped green onions before cooking, and steam potatoes with salted fish.
Ingredients: potatoes 500g, salted fish, 100g chives, ginger slices.
Method:1Peel and cut the potatoes into thick slices, cut the salted fish into small pieces, mince the chives, and set aside the ginger slices;
2.Put the cut potato slices at the bottom of the bowl, spread the salted fish on the potato slices, put the ginger slices, pour some oil, and steam in the pot for about 20 minutes;
3.Steam the potatoes until they are cooked through, then take them out, mix the potatoes and salted fish with chopsticks, put them on a plate with the soup, and sprinkle with chopped chives.
The old godmother steamed salted fish.
Ingredients: salted fish, ginger, green onion, garlic, dried chili, tempeh, cooking wine, soy sauce, chicken essence.
Method:1Cut the salted fish into cubes and soak in warm water for an hour.
2.Heat the oil in a pan and fry the salted fish first.
3.Stir-fry the green onions, ginger and garlic to bring out the fragrance, then simmer in soy sauce and cooking wine for a while, and put some chicken essence when you get out of the pot.
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Anonymous users2024-02-10Salted herring. It can be donePeanut salted herring stew. Ingredients needed: salted herring, peanuts, green onions, ginger, star anise, cinnamon.
Cooking wine, blended oil.
1. Soak the salted herring segment in water for half a day to remove the salty taste.
2. Wash and cut into pieces.
3. Heat the oil in the pan, put down the fish pieces and fry them until they turn yellow on both sides, and put them out.
4. Wash the peanuts and put them in a pressure cooker.
Add an appropriate amount of water, add star anise, cinnamon, bring to a boil over high heat, simmer on low heat for 10 minutes, turn off the heat.
5. Take the casserole and put in the peanuts.
6. Add salted herring pieces, such as ginger slices and green onions.
7. Add cooking wine and sugar.
8. Add dark soy sauce and an appropriate amount of water, bring to a boil over high heat, and then simmer over low heat for another 20 minutes.
9. Remove the green onion segments and sprinkle with chopped green onions.
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Anonymous users2024-02-09Production method: Seasoning:
100 grams of rice wine, 300 grams of white sugar, 500 grams of rice wine, 130 grams of salt, dried fish fingers and dried fish.
1. Place the herring flat on the desk, split the head with a knife, cut it into two sides connected to the belly of the fish, dig out the internal organs and gills, cut off the teeth, scrape the black membrane in the abdomen, and wipe the abdominal cavity with a dry cloth.
2. Mix 4 grams of salt and nitrate well and rub all over the whole body of the fish.
3. Tie a few holes with bamboo skewers in the thick part of the back meat to stuff the salt and nitrate.
4. Put it in the tank again, the scales are facing down, press it with a large stone, and take it out after 7 days.
5. Wash with water, dry in the sun for about 10 days, then hang in a cool and ventilated place, and dry for about a month.
6. Cut the dried fish into small pieces 10 cm long and 35 cm wide, and put them in a small tile jar.
7. Mix the liquor, sugar, rice wine, and lees shochu into juice, and pour it into the tile jar to soak the fish pieces.
8. Press the dried fish with two pieces of bamboo, then seal the mouth of the altar with clay and place it in a cool place to marinate for 4 months.
9. Put the dried fish into a bowl before eating, add the original marinade, sugar, and rice wine until the fish is submerged, and cover.
10. Steam the fish for about 1 hour until the fish is bright red.
11. Change the knife to the plate before serving, and pour the original juice when steaming.
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