Steamed cured fish(zheng la yu )

Steamed cured fish

Introduction:

"Cured fish is the kind of fish that is pickled from winter solstice to December. Generally, there are more grass carp pickled in Hubei. Every year when it comes to December, my mother will be busy to pickle cured fish. Among them, pickled fish is a must for every household here! Because my mother will do a lot every year, she will chop the cured fish into pieces, divide them into parts, and freeze them in the refrigerator, so that they can be stored for a long time, and it's very convenient to eat! "

Production steps:

Step 1: soak the cured fish in the water, then wash and set aside

Step 2: heat the pot with proper amount of water

Step 3: then put in the fish, cook until half cooked, so that you can remove the impurities and excessive salt of the fish, after cooking, fish up and drain the water

Step 4: add oil to the pan and heat

Step 5: fry the cooked fish in the pan

Step 6: after frying to brown, turn over with chopsticks and continue to fry

Step 7: put the fried fish on the plate

Step 8: Sprinkle dried red pepper, ginger slices and Douchi sauce on the fish

Step 9: then put it into the steamer and steam for 10 minutes

Materials required:

Preserved fish: right amount

Chicken essence: appropriate amount

Minced garlic: right amount

Douchi sauce: right amount

Dry pepper: right amount

Ginger: right amount

Note: fried cured fish can be eaten directly, but steaming will make the taste softer, not too hard!

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zheng La Yu