How to make air dried dried fish a complete list of how to eat

The practice of homemade cured fish (air-dried fish).

Remove the head of the grass carp, break it from the back, wash and dry it.

Take off the grass carp that has dried the water, evenly smear it with white wine, put it in a box, cover it and let it simmer for more than 1 hour (first stuff it with wine and then marinate it, it will be more fragrant).

Salt, Sichuan pepper, star anise, cinnamon together in the pot, stir-fry over low heat to make a fragrant, salt slightly yellow (fried for more than 10 minutes), turn off the heat and let it cool slightly.

Put the fried salt pepper star anise cinnamon on the plastic bag, fold the plastic bag, and roll it out with a rolling pin.

Rolled out marinade.

Spread the marinade evenly over the fish and marinate for 1 day, turning up and down a few times halfway.

Hang the pickled fish on the balcony, air dry until the surface is completely dry, slightly oily, pinch it and have a little rebound inside, it will be air-dried, and then it can be frozen in the refrigerator (the picture shows the air-dried preserved fish, which takes 8 days to dry).

When you want to eat it, thaw the preserved fish in advance, wash it, drain it and cut it into pieces, and put it in a steamer to steam it before eating. It can also be fried preserved fish, roasted preserved fish, and stewed preserved fish, which is really a delicious and fast dish.

How to make a good way to eat dried fish, dried fish is a more traditional food storage method in China, dried fish is a fresh dried fish, dried at high temperature, the nutrients of dried fish are very high, and mainly contain a lot of high-quality protein, the following shares how to eat dried dried fish.

Prepare small dried fish first.

Sour chili pepper (can be chopped pepper instead) cut into sections, ginger slices shredded, and garlic or garlic sprouts are prepared.

Put oil on medium and low heat to fry the fish crispy, the fire should not be too big, put an appropriate amount of water to boil and dry the water (like crispy, less water), and it is best to put some excess oil.

Add sour chili peppers and shredded ginger until fragrant, then add some dried chili powder (optional).

Add garlic sprouts, stir-fry garlic until fragrant, add some light soy sauce and stir-fry evenly, put on a plate.

Super invincible under the rice, this kind of river. Small fish cubs are the best.

Preparation of spicy dried fish

Wash the dried fish with clean water and set aside;

Chop the chili pepper, chop the garlic into garlic cloves, and shred or slice the ginger (feel free according to personal habits).

After the pot is heated, put the oil, turn to low heat and put in the fish larvae, stir-fry a few times, add ginger slices, cooking wine, appropriate amount of water, and light soy sauce to simmer the fish larvae until the flavor is served.

Then pour the chili pepper into the pot and fry until soft, add an appropriate amount of oil, salt and garlic cloves and stir-fry until fragrant, pour the fish larvae into the pot, add an appropriate amount of oyster sauce and stir-fry a few times to complete, and serve to eat! It's delicious!

Heat in a pan and add a spoonful of oil.

Add green peppers, ginger and onions and stir-fry.

Pour in the dried loaches (small dried fish).

Pour in a scoop of soy sauce.

Stir-fry well. Add two tablespoons of cooking wine.

Put the chives and remove from the pan!

Plated! It's delicious!

Mix 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine and 2 tablespoons of vinegar together and marinate for 30 minutes.

Cut the millet spicy and line pepper with an oblique knife, shred the sharp pepper, flatten the garlic, and cut the green onion into sections.

Heat a little more oil in a pan and fry the dried fish over medium-low heat for about 3 minutes.

Remove the dried fish, drain the oil and set aside.

Heat the pan again, add all the ingredients and stir-fry until fragrant, adding a small amount of water and stir-frying until fragrant.

Pour in the dried fish, sauté slightly, add a spoonful of water, and simmer over medium-low heat for two minutes.

Add chopped green onion and stir-fry well, remove from heat.

The preparation of air-dried fish is as follows:1. Empty the fish viscera, wash it, wipe it dry, cut off the fish head, and slice two large pieces of fish meat along the fish bones.

2. Sprinkle salt on both sides of the fish fillet, put it in the refrigerator for a day, pour out the salted water, sprinkle another layer of salt for a day, and pour out the water.

3. Put peppercorns, cloves, and star anise into a pot and fry until fragrant, polish them into pickling powder with a food processor, add salt and mix well.

4. Sprinkle the marinated fish fillets evenly on both sides of the pickled fish, thread the fish fillets with a rope, hang them in a ventilated place until they are dry, and finally put them in a sealed container for preservation.

The preparation of fried air-dried fish. Ingredients: 200 grams of air-dried fish.

Excipients: Appropriate amount of paprika.

Steps: 1. Take out the dried fish, wash and drain the water, or wipe it dry with kitchen paper, and chop the ginger and garlic for later use.

2. Pour a little more oil into the pot.

3. Pour in the dried fish with hot oil.

4. Stir-fry over low heat until it turns yellow and fry.

5. Pour in light soy sauce, oyster sauce and chicken essence and stir-fry to color.

6. Pour in the dried chili flakes and continue to stir-fry evenly.