Steamed Ankang dried fish(zheng an kang yu gan jin dao nai jiao de feng gan yu )

Steamed Ankang dried fish

Introduction:

"The steamed Ankang dried fish is definitely a seaside specialty in Jiaodong, but it's really hard to eat in a big restaurant now. You can hardly see the shadow of this dish. You have to go to a small restaurant in our local seaside fishing village to taste it. Ankang fish (brief introduction of Ankang fish) http://huajun005.blog.sohu.com/300554151.html ）If they can't finish it in a short time, the fishermen sprinkle sea salt on the fish and then hang it in the shade to dry. When it is very hard and there is no water in the fish, they can collect it and keep it. When eating, first soak the whole dried fish in water for 24 hours, then chop it into large pieces, and then soak it for 24 hours. Finally, put the soaked fish into the steamer and steam it for 20 minutes. When eating, dip it in the mixture of mashed garlic, sesame oil, soy sauce and red oil. The steamed fish is tender, white and silky, similar to beef jerky and shredded squid. The taste is very strong and tough, which is very delicious Good food and wine. "

Production steps:

Step 1: soak the dried fish in water for 24 hours

Step 2: soak the dried fish until soft, chop them into large pieces and soak them for 24 hours

Step 3: put the fish into the steamer and steam for 20 minutes

Step 4: Chop garlic into minced garlic, cut scallion into minced garlic, mix soy sauce, red oil and sesame oil in the ratio of 4:2:1, and finally add minced garlic and minced scallion to mix. When eating, make steamed fish dipped in small ingredients

Materials required:

Ankang dried fish: 2

Chives: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Red oil: right amount

Note: 1. The whole dried fish should be soaked for at least 24 hours, and then cut into pieces and soaked for 24 hours, so that the dried fish can absorb enough water better, so that it won't be puffy when eating; 2. The steaming time depends on the size of the fish; 3. The proportion of small ingredients and the variety of seasoning can be adjusted according to personal taste.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zheng An Kang Yu Gan Jin Dao Nai Jiao De Feng Gan Yu