Pan-Fried Salted Fish(xiang jian xian yu )

Pan-Fried Salted Fish

Introduction:

"Every winter we have the habit of making salted and dried salted fish here. Salted fish may have different salting methods all over the country. When the weather is cold, it tastes best to make some salted and dried salted fish. The meat is strong, salty and fresh. After drying, it produces a peculiar fragrance. My husband likes Hemibarbus, I like Spanish mackerel and catfish, every year to do some, fresh fish salted overnight, their drying is not very salty, I am in a cool place to dry, not too dry, dried fish in the refrigerator frozen, eat with. The dried fish is salty and fragrant, the meat is solid, slightly hard outside, chewy, and delicious with rice. It's delicious. I love it

Production steps:

Step 1: rinse the dried salted fish

Step 2: cut the dried fish into small pieces

Step 3: put the scallion, ginger, dried pepper and dried fish in the container

Step 4: add green onion, ginger, dried pepper, June fresh soy sauce and all the seasonings, steam for 15 minutes, and place them around,

Step 5: pour the steamed dried fish into the pan

Step 6: 6. There is water at the beginning, but there is no water in the high heat. Finally, the two sides are golden in the middle and low heat. If you can't finish eating, you can steam it next time. The more the salted fish is steamed, the more delicious it will be

Materials required:

Dried Spanish mackerel: 1

Dried migraine: 4

Peanut oil: right amount

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: right amount

Vinegar: right amount

Baijiu: moderate amount

Sugar: right amount

Note: fresh fish salted overnight, put in a cool place to air dry best, not too dry, dried fish in the refrigerator frozen, eat with.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xiang Jian Xian Yu