Salted fish
By VicentaLakin
It's a pickle. This dish is different from our fish and cheese in Sichuan. Sichuan's fish and eggplants are free of fish, but they smell like fish. And in this dish, there's a fish that's salty. The smell of salty fish mixed with eggplant doesn't smell like much. The main thing about this dish is how to prevent oxidation. Must be soaked with salt water. Cheese doesn't change color oxidation。
Recipe Recommendations
- eggplant a
- salted fish a
- green onions half a
- ginger 3 tablets
- garlic 4-merous
- chicken essence a little
- Laoganma chili sauce a spoonful
- soy sauce a little
- soy sauce a spoonful
- oyster sauce half a spoonful
- starch two spoons
- rapeseed oil two spoons
- fish-flavored
- braised
- half an hour
- simple
Steps for Salted fish
1
Fresh eggplant wash. Skin cut to Ding. It can also be cut into a rolling knife based on personal preferences. A 10-minute bathing with salt water prevents the oxidation of the eggplant and its colours. It's not like you're going to be able to make it。
2
Dry salted fish bubble early. Cut. Fried boiler。
3
There's more cooking oil in the pot and cuttin with starch when it's 50% hot. Scramble it. Scramble it。
4
Sandpot oil. It's hot. And put onions, ginger chips, garlic. Splendid。
5
Put in the eggplant. And two thirds of the water without the eggplant. In old smokes, raw smokes, pelican oil, chickens. When the fire boils, it suffocates for 20 minutes. Keep your eye on the twirl so you don't lose the pot。
6
Pick up the pot. Put some onions on. It's delicious. The special food is ready。Salted fish Make Tips
The kitchen technique for this dish is eggplant pickles. A lot of people make eggplants and complain that eggplants are black. Just a little salt water. And the heat of the eggplant. Because this eggplant is very oily. He might lose all the oil in the pot. We'll make it with 50% oil