Fish

1

Garlic strips the skin, ginger peels the skin, washes with dry peppers and drys the water. Then ginger and garlic are cut, dry pepper cut。

2

Get ready to drink, make or buy. It's so bad that it's not as white as it looks, because it's my relatives who planted their own rice and then coarsed it into rough rice. It's not gonna be available outside。

3

Half-potseed oil was poured into the pot, and then the fish dried up. Maintaining medium- and small-scale fire, which is easy to burn, which is too time-consuming and which is sometimes mixed with pot shovels in order to evenly blow up. Seeds fry better and yellow better. Fish dryers forget to take photographs, usually with more grass, sliced and salted dry。

4

The fish were dried to yellow on the surface and were to be cooked and then picked up. When it's not so hot, you can try a piece and determine how salty the fish is。

5

After the fish were dried, the bottom oil left in the pot, around a bowl, was added. Then the ginger paste is fried。

6

Dried into the dry peppers, evenly, two or three minutes。

7

And pour it in the soybeans. My mom used wet beans. If you use the soybeans, it would be better to soak them a little early and then dry them, so that the soybeans can smell easily。

8

All the ingredients will be flatted and boiled for another five or six minutes. It won't ferment。

9

Falling in front of the fried fish dry, evenly mixed, boiled for another five or six minutes, with a few flips in the middle。

10

Finally, all the food will be dried up and ready to eat. Additional cooling is filled in sealed cans, stored in the shade, and if the weather is hot, freezers are recommended. When you want to eat later, you can put a bowl on the table or steam the pot for 10 minutes。

One, my mother had her own dried fish, which was salty, so there was no salt on the back, and while it was in storage, it absorbed some salt from the fish. If it's bought, it's important to taste the salt after the dried fish is dried to determine how much salt is added to the back. 2. The quantity of the ingredients is not absolute, it can increase or decrease as it pleases, and the amount of pepper that cannot be spicy can be reduced, but a little spicy is necessary. 3 When you don't use soy sauce, you can get acidic, you don't get water, so at first you try to make it as good as possible. The wine must be boiled for a certain period so that it will not be made (fermented) during the preservation period, and the fish will taste good. It can normally be kept for ten and a half days。