The salted fish
By VicentaLakin
The saltfish is a special feature of our home-grown Anhui, which is usually eaten only during spring holidays. Towards the end of the year, we met Shanghai on the coldest day in 35 years, so we made this dish, and I made it。
Recipe Recommendations
- salted fish 500G
- green pepper half a
- red pepper half a
- millet pepper of 3
- green onions a
- garlic cloves of 2
- edible oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for The salted fish
1
Ready for food, salted fish slices
2
(b) 90 degrees of preheating, with salted fish placed in the pot and covered with pan caps for 5-7 minutes
3
(a) The saltfish is turned over for five to seven minutes
4
(a) The salty fish purchased is so salty that hot water is required for half an hour and water is exchanged twice in the middle
5
(a) Two minutes for cooking oil and ginger blades, 120 degrees, and two minutes for some of the old ones, and finally for warm water, garlic petals and peppers, covering the pan with 160 degrees, 5-7 minutes
6
(b) Two minutes after the opening of the pot, when the peppers, peppers and onions are turned on, on top of the lid
7
Let's start with a little taste and juice。The salted fish Make Tips
The temperature of an electromagnetic furnace is usually 90 degrees at the time of the beryllium, and the temperature is so high that the brackish fish is usually salty, that two or three hot waters are needed for the beryllium, the effect of which is to soften the fish with a hot beam; and, since this dish is time-consuming, it requires patience。