My hometown is surrounded by the river on one side and the sea on the other, and is rich in aquatic products. In the era when there were no refrigerators, every household here pickled fish.
Cooking salted fish and beans together is delicious and extremely delicious. It is also a feature of hometown cuisine.
Braised soybeans with salted perch
By KadenZieme
Recipe Recommendations
- soybean 80 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Braised soybeans with salted perch
1
Soak the salty bass for half a day, remove scales, remove impurities, and wash. Soak the soybeans for half a day and wash them.
2
Boil the soybeans in water for 15 minutes and remove them.
3
The oil in the pan is hot, put in the salty perch and fry it.
4
Add appropriate amount of water and add cooking wine to remove the fishy smell.
5
Put down the soybeans.
6
Add ginger, garlic, pepper, sugar, and soy sauce, bring to a boil over high heat, and cook over medium heat until the juice is thick.
7
Add chicken essence and chopped green onion.