Dry roasted and salted fish
By OdellReinger
A dish with a Hunan farm flavor, salted fish is fish marinated with salt. Generally, large fish are selected and pickled with salt to make the meat of the fish more compact. After marinated, it can be placed in the refrigerator for one day and it can be cooked. It is used to steam, braise, or dry roast, and stewed in oil, which is very suitable for cooking. You can make more or each time, put it in the refrigerator to refrigerate or freeze it, which is very easy to store.
Recipe Recommendations
- Spanish mackerel a
- salt appropriate amount
- Jiang appropriate amount
- garlic 6 capsules
- dried red pepper eight
- steamed fish oyster sauce 2 tablespoons
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Dry roasted and salted fish
1
Wash the Spanish mackerel, remove the dirt and head, cut it into three pieces, scratch the surface with a knife, apply salt, and place it in the refrigerator for one day.
2
Dry the marinated fish with water and fry it in a frying pan.
3
Serve until golden on both sides.
4
Shred ginger, sliced garlic, and shredded red pepper.
5
Use the remaining oil from frying fish, add ginger, dried red peppers, and garlic and stir-fry until fragrant.
6
Add the fried Spanish mackerel.
7
Put two spoonfuls of steamed fish soy sauce into a bowl, add appropriate amount of water and mix well.
8
Pour the bowl of juice into the pan in three times until the soup is exhausted and out of the pan.
9
Just set the plate.Dry roasted and salted fish Make Tips
Do not consume too much pickled food.