It's still the same kind of dried white fish and salted fish. Change the way to eat it: it's not bad to eat it steamed
It's a little salty, but it goes well with the rice. I can't eat a single salted fish after two bowls of rice. The dishes in this season are invaluable!
Steamed salted fish
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed salted fish
1
Baifan fish and dried salted fish.
2
It's the white fish above. Last time I made peppered salted fish, I had to cut it into slices. I don't need to cut it, just use a flower knife to steam it whole.
3
Wash it in hot water first (first, it is not so salty after soaking in hot water, and second, it is washed clean) and fry it until both sides are a little browned. In fact, you can eat it after frying, but I am afraid that the heat will get angry. The weather has been relatively hot recently.
4
Then, spread with ginger, green onion, sprinkle with cooking wine, a little soy sauce, and monosodium glutamate.
5
Put on the pan and steam for 10 minutes.
6
Don't put salt in the whole process. The salted fish itself is salty enough, hehe.