Pickled fish with chopsticks(ting bu xia kuai zi de jiang xian yu )

Pickled fish with chopsticks

Introduction:

"I didn't know there would be such a delicious dish before. A few days ago, my apprentice's husband came from Jiangxi to invite us to dinner. Half way through, he suddenly said that he had brought salted fish from home and asked us if we wanted to eat it. He also said that it was his mother's signature dish. You know how a standard food would refuse, not to mention that it was salty at the first bite, and then it was very spicy After dinner, he packed all the rest and went home. After two days, he killed them. He thought about making them by himself. He checked them on the Internet, steamed them and fried them. There were many ways to do that. He even called his apprentice's mother-in-law to ask for advice. It's really a long knowledge. Although it's a bit troublesome, it's guaranteed that you'll all feel really delicious after eating. "

Production steps:

Step 1: prepare a dry salted fish. I bought it on Taobao. It's good, but when I bought it back, it wasn't very dry. I hung it on the balcony and dried it

Step 2: cut the dried salted fish into small pieces. Don't cut it too big and it's not easy to taste

Step 3: prepare ginger and garlic. You can prepare more properly. Pickled garlic and ginger are also delicious. Cut garlic and ginger finely, and the finer the better

Step 4: chop the scallion.....

Step 5: cut the dried pepper into small pieces and set aside

Step 6: put more oil into the pan than usual. When it is about 70% hot, put in the cut fish for frying. At this time, turn the heat down to avoid pasting the pan

Step 7: fry the fish until golden

Step 8: add the rice wine juice, which has good deodorization effect and special fragrance

Step 9: add soy sauce to taste

Step 10: then put in sugar, aunt said sugar can be appropriate to put more, stir fry with, about five or six minutes

Step 11: at this time, we can put in the chopped garlic and ginger

Step 12: finally put in the chopped dry pepper, stir fry with appropriate amount of salt and chicken essence

Step 13: actually, you don't have to do the same as me when you collect the juice. I'm afraid there's too much oil, so I drain some of it

Step 14: finally, the apprentice's mother said that it's OK to have more oil. Put the prepared salted fish into a clean box or bottle. If the oil is soaked in it, the fish will become softer and more delicious, otherwise it's too dry and not delicious

Step 15: after so many procedures, the delicious pickled fish is ready. I sent it later. Her mother said it was very good for the first time, so I came to share it with you

Materials required:

Dry salted fish: one

Dry pepper: right amount

Ginger: two large pieces

Garlic: two

Rice wine: moderate

Soy sauce: a little

Sugar: a little

Chicken essence: a little

Note: 1. Pay attention to the amount of salt, salted fish itself is very salty, can not eat salty people can put less or not put 2. Can do more at a time, eat can not finish with a glass bottle or fresh box put up, eat time to take a little out of it 3. Ginger, garlic, dry pepper must be cut small, the smaller the better, I cut this time is not too small 4. Soup Don't collect the juice too dry. The fish will be too hard if it is too dry. It will taste better if it is soaked in a little oil

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Ting Bu Xia Kuai Zi De Jiang Xian Yu