manufacture
1 remove the head and tail of salted fish, cut off both sides of the fish and cut into 8 pieces for later use.
2 Cut the bean curd into thin slices with a thickness of 1 cm.
Pork belly is cut into filaments.
4 Chili and ginger are shredded.
5 Put tofu on the bottom of the plate first, then add salted fish, and sprinkle pork belly, pepper and ginger in the middle. Add 2 tablespoons oil to the seasoning and mix well. Pour over the fish and steam over medium heat 15 minutes.
Extended data
Pickling method of salted fish
Prepare the raw materials: two big fish and salt.
Scrape off the scales and wash them. Cut the fish's back from the tail with a sharp knife.
Open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it.
Rub two layers of salt on the inside and outside of the fish with salt, and then put it into the pot. After two days, close the fish and marinate for four days before drying.
Put iron wire or cloth on the fish, spread the fish out with chopsticks or bamboo sticks and hang it in the outdoor sun.
Sun for 4 to 5 days until the fish is 70% dry! If it rains on cloudy days, hang the fish in a ventilated place to dry.