Dried fish on Kang
Introduction:
"I remember when I was a child, I used to eat this kind of dried fish made by my mother. Whether it's rice or porridge, it's a good meal. After the fish is soaked, it's not so dry, but it's not as loose as fresh fish. It's very biting. With fragrant chopped pepper or bean paste, a piece of fish can make a bowl of rice."
Production steps:
Step 1: soak the dried black carp in clean water for one night to remove the saltiness and soften the fish.
Step 2: cut the soft fish into pieces with a knife.
Step 3: heat the oil in the pan and fry the fish until peeling.
Step 4: pour in the vinegar, cook the vinegar flavor, pour in the soy sauce and steamed fish soy sauce, stir fry.
Step 5: add 1 spoonful of Pixian bean paste, stir fry, add a little water, so as not to paste the pot.
Step 6: when the water is almost dry, turn off the heat and start the pot.
Materials required:
Dried black carp: 250g
Vegetable oil: right amount
Soy sauce: moderate
Vinegar: moderate
Steamed fish soy sauce: right amount
Pixian Douban: moderate
Note: dry fish itself is very salty, so be sure to soak out the salty inside, and then add raw sauce, steamed fish, soy sauce and other seasonings.
Production difficulty: simple
Technology: decocting
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Niang Jia De Wei Dao Kang Gan Yu
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