Preserved fish in cold sauce(liang ban la yu )

Preserved fish in cold sauce

Introduction:

"This smoked fish was bought at the end of last year. I didn't have a chance to eat it. I took off the head of the fish and made it into cured fish. I hung it on the balcony to dry naturally. Every time my husband saw it, he would say why he didn't eat the fish and how long it had been hanging. Listen to what he said, I packed it in a fresh-keeping bag and put it in the refrigerator. In fact, I always want to eat the cured fish, but there are too many fish and seafood at home, so I have no chance to eat it. After all, the cured fish is very well preserved, unlike the fried fish sent by relatives, so I have to eat it as soon as possible, or it will not taste very good. Cured fish is a traditional folk food. Tonifying deficiency, nourishing body, nourishing qi and blood, malnutrition, invigorating spleen and appetizing. I use the flower silver carp to make the cured fish. The flower silver carp can provide rich glial protein, which can not only keep fit, but also beautify. It is an ideal food for women to nourish their skin. It has curative effect on rough skin, desquamation, hair simply easy to fall off and so on. It is a delicacy that can not be ignored for women's beauty. It is a health food that warms the middle of the body and replenishes Qi, warms the stomach and moisturizes the skin. It is suitable for people with cold constitution due to deficiency of spleen and stomach, loose stools and dry skin. It can also be used for hypogalactia due to deficiency of spleen and stomach qi

Production steps:

Step 1: Ingredients: cured fish, garlic, vinegar, chili oil, sugar, pepper, ginger, scallion, steamed fish, Douchi, oil wine

Step 2: soak the cured fish in cold water for more than 2 hours,

Step 3: clean and slice onion and ginger

Step 4: add water to the steamer and steam the cured fish with onion and ginger over high heat for more than 30 minutes

Step 5: remove and cool the slices

Step 6: mash garlic

Step 7: add vinegar, chili oil, cold water, sugar and mix well

Step 8: pour the sauce on the fillets

Step 9: pour the steamed fish and soy sauce on the cured fish and mix well

Step 10: mix well with pepper

Materials required:

Preserved fish: right amount

Garlic: right amount

Chili oil: right amount

Vinegar: right amount

Steamed fish and soy sauce: right amount

Pepper: right amount

Scallion: right amount

Cooking wine: moderate

Sugar: right amount

Ginger: right amount

Note: the cured fish is generally very salty. You must steam the smoked fish thoroughly without adding salt

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: fish flavor

Chinese PinYin : Liang Ban La Yu