Dry-dry salted fish
By VicentaLakin
As a common food, salt fish are essential to a family table, and three meals in the morning and three nights, it's a sudden inspiration to burn dry with salt fish, and it's not as good as it should be! Now, let's get the process out of here and learn to do it
Recipe Recommendations
- salted fish 300g
- Dried lettuce 300g
- onion 30g
- garlic 3 petals
- ginger 3 tablets
- soy sauce 20ml
- cooking wine 30ML
- salt 10g
- soybean oil 30g
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Dry-dry salted fish
1
The dry and hot water is immersed for 30 minutes, then washed with hands, cleaned with dirty material, then washed twice, subject to cleanness, and then cut to a part of approximately 3 cm long。
2
The salty fish is immersed in water for 30 minutes to wash and extract the slices。
3
Burn the pot and pour it into oil, and then add gingerbread, and then pour it into the salty fish, and turn it into yellow on the surface of the fish, so that the fire is not too heavy at this time, lest it burn。
4
The wine was then poured, evened, and then thrown into the water, then added garlic, and then turned it back into the pot。
5
Then you pour the right amount of water。
6
It just happens to be short of fish, with salt, onions, lids, ten minutes。
7
When the scent spills, open the lid and turn on the juice。
8
At this point, the soup has been fully absorbed by the fish, the fragrance, and the brittle. You can make a pot。
9
Out of the pan, you can eat。Dry-dry salted fish Make Tips
The fish should not be cut too big to be ripe; 2. The drying must be washed clean to prevent the deterioration; and 3. It should be noted that the fish must not be too old to fry and suffer。