Steamed cured fish(zheng la yu )

Steamed cured fish

Introduction:

"Steamed cured fish, smoked cured fish at home, generally smoked small cured fish one by one, it's better to remove the fish head. It's difficult to clean the fish head. It's troublesome to remove the gills one by one and remove the sediment. It's better to remove the fish head. Besides, the small fish head is not very delicious. When steaming the cured fish, first put the cured fish into the hot oil pan and stir fry a few times. According to my family, if the fish is steamed with hot oil, the steamed fish will not smell fishy. Put well oiled preserved fish at the bottom of the bowl, and then add salty bean paste evenly. The amount of bean paste depends on the person. It's more delicious to put a few pieces of preserved meat with preserved meat. "

Production steps:

Materials required:

Preserved fish: right amount

Salted bean paste: right amount

Oil: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zheng La Yu