Preserved fish (cut into pieces, soaked until soft, peeled and washed), dried Chili, dried lobster sauce, ginger, cooking wine and clear water.

working methods

1. Chop lobster sauce; Cut dried chili into sections; Shred ginger. 2. Pour the oil into the wok and fry the fish pieces on both sides when the oil is hot. 3. Bring the cooking wine to a boil, add shredded ginger, pepper and fermented soybean and stir fry for a while. 4. Add half a bowl of water, and turn to a small fire after the fire boils. 5. Drill holes until the water is dry. If the fish pieces are dry and hard without soaking in advance, put them in the pot and pressure cooker for 20 minutes after cooking in the previous step. I used to do the same thing. It was delicious.

material

Preserved fish, cold salt water, tea oil, clear oil, green pepper, soy sauce, chicken essence, minced garlic.

working methods

1. Because it is smoked with salt, it must be cut into pieces and soaked in cold salt water for about an hour before eating, so that it won't be salty. After scalding it with boiling water, you can basically eat it with peace of mind (it turned out that it was made by relatives in the village, and there were no carcinogenic things such as nitrates and pigments). 2. Burn the tea oil and fry the preserved fish for five minutes; 3. Stir-fry shredded green pepper with clear oil, pour in steamed fish, turn it over a few times, spray braised soy sauce (good color), sprinkle with chicken essence and minced garlic, and take out the pot.

skill

There is another way, we like to eat it as a snack best. Niuniu didn't make it today because she didn't like sesame seeds very much. 1.2. Stir-fry the pickled fish in tea oil, sprinkle a little more lobster sauce and dried red pepper, stir-fry constantly to avoid burning, and spray water twice in the middle; 3. Then drop some braised soy sauce and chicken essence, spray water again, and finally sprinkle a lot of sesame seeds, stir fry constantly, and sesame seeds will soon be fragrant and ripe. It tastes great! ! ! Every time I watch TV at night, the boss holds beer in one hand and preserved fish in the other, hehe ~ ~ ~ I promise to shake my head _

Question 2: A complete list of pickled fish practices. How to cook pork belly with preserved fish?

1. Dry beans are soaked in warm water in advance; Boil water in a pot, add pork belly, boil and blanch.

3.2 minutes later, the marinated fish is fished out and drained for later use; Heat another pot, add a little oil, add onion, ginger, garlic, pepper and dried pepper and stir-fry until fragrant.

5. Stir fry a few times, then add the soaked dried beans; Stir-fry and add hot sauce.

7. Add clean water into the ingredient of 1/2; Put it in a tea bag with cinnamon and star anise.

Cooking tips

1, dried beancurd needs to be soaked in advance, and it is delicious after being stewed thoroughly;

2. Blanch the marinated fish to remove floating salt and soften the meat;

3, because salted fish contains salt, no extra salt is needed;

Adding the right amount of hot sauce can refresh the mind and make this dish more delicious.

Question 3: Common practices of preserved fish and how to make authentic preserved fish into ingredients.

Longevity fish

salt

five spice powder

chilli powder

Chinese hard liquor

soybean

Sugary food

The practice of pickling fish

1. Shoufu fish cut open from the back, washed and torn off the black film. The back is cut to make it easy to dry.

2. Put the balcony to dry the surface moisture.

3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.

4. Mix white wine, soy sauce and sugar into juice.

5. Shoufu fish is coated with sauce.

6. Coat the fish with salt and pepper while it is hot, and spread it all over your body.

7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.

8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.

Question 4: How to cook preserved fish? The method of making preserved fish is to arrange the fish, remove the head, cut it into two pieces from the back of the fish, then cut it into pieces that can be put into a pickling container according to the size of the fish, put it into the container, sprinkle with salt, onion, monosodium glutamate, chicken essence and ginger slices (the seasoning can be increased or decreased according to the taste), and sprinkle with a little sesame oil. After a little stirring, it can be placed for curing. Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer. In summer, we can marinate in the refrigerator, cover the fish pieces with plastic wrap and put them in the refrigerator for three or four days. Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best. It usually takes a month to dry in winter, and the water evaporates quickly in summer. It usually takes two or three days when the weather is good. In principle, don't dry it too dry, just hold the fish pieces by hand and keep them hanging, and put them in the freezer for preservation. How to eat: Wash the marinated dried fish pieces with clear water, steam them in a steamer for 1-20 minutes, cool and fix them, and then eat them directly. It can also be re-processed: chop the cooked fish pieces into half squares with a big cigarette, add oil to the pot and heat it, pour the pickled fish pieces into the pot and fry for a while, then pour some sesame oil (or vinegar) from the pot and put it on the plate, and it will become a shiny preserved fish dish. The preserved fish is really delicious. There is no fishy smell at all, and it tastes good both hot and cold. When fishing, big fish are often made into preserved fish, and when you go fishing, you take preserved fish with you, which tastes very unique. Moreover, this is a good way to solve the problem of big fish. If you catch more, you can make more pickled fish and store them. If you take it out during the fishing season, it won't break if you put it in the freezer for a long time. Interested fishermen may wish to give it a try.

Question 5: How to make steamed salted fish with black bean sauce?

Nutritional characteristics: Preserved fish is a traditional food in China. On holidays, there must be foods such as preserved fish and bacon. Although the Spring Festival has passed, many housewives are worried about the disposal of these surplus commodities. Today, this preserved fish steamed with black bean sauce is fried with hot oil first, and then steamed with preserved fish. It is rich in flavor and is a rare simple meal for office workers. Douchi also has the function of promoting digestion and strengthening the spleen. Zucchini has the functions of clearing away heat and diuresis, quenching thirst, moistening lung and relieving cough. Garlic zucchini is light in taste and can lose weight. Cold winter melon seaweed soup is light and refreshing, which has the dual effects of whitening, removing spots and losing weight.

Raw materials: 400g of preserved fish, 0g of lobster sauce100g, 0g of onion10g, 8g of ginger slices, 0g of cooking wine10g, 3g of monosodium glutamate and 5g of dried peppers.

Method:

1. Wash the salted fish, cut into pieces, and put them on a plate.

2, pot fire, stir-fry the lobster sauce, add cooking wine and monosodium glutamate, pour it on the marinated fish, sprinkle with onion, ginger and dried Chili, and steam for 25 minutes.

Question 6: How to cook home-cooked preserved fish?

Preserved fish (cut into pieces, soaked until soft, peeled and washed), dried Chili, dried lobster sauce, ginger, cooking wine and clear water.

working methods

1. Chop lobster sauce; Cut dried chili into sections; Shred ginger.

2. Pour the oil into the wok and fry the fish pieces on both sides when the oil is hot.

3. Bring the cooking wine to a boil, add shredded ginger, pepper and fermented soybean and stir fry for a while.

4. Add half a bowl of water, and turn to a small fire after the fire boils.

5. Drill holes until the water is dry. If the fish pieces are dry and hard without soaking in advance, put them in the pot and pressure cooker for 20 minutes after cooking in the previous step. I used to do the same thing. It was delicious.

Question 7: How to cook Guangdong preserved fish? People usually use grass carp or herring to make Guangdong preserved fish. Please note that it must not be submerged until the winter solstice, otherwise it will easily go bad.

Methods: Cut the fish from the back for easy drying. After cutting, without washing or scaling, tear off the black film in the belly of the fish, and then evenly spread the fried salt, pepper (which is more fragrant after frying) and cooking wine (yellow wine) on the fish. Pay attention to the thickness of the fish back. Don't be afraid to put too much, because if there is not enough salt, the fish will go bad easily.

After wiping, put it in a clean basin and seal it. You can press some heavy objects on it to come out easily. After a week of flooding, you can hang it up (in a ventilated place, outside the house) to dry, and you can put it away!

If you can't eat it all at once after drowning, you can chop it up and put it in the food bag in the freezer, where you make ice cubes, and then take it when you eat it. Can be stored for a long time without deterioration.

In addition, two kinds of Guangdong preserved fish private houses are introduced, which are also delicious.

1, Guangdong dried salted fish-African crucian carp (raw):

First of all, we should choose: a fresh African crucian carp weighing two or three kilograms, scrape off the scales, cut it into two sides, and then cut the fish into zigzag shapes; Then marinate the fish for more than four hours according to the proportion of a catty of fish, San Qian salt, San Qian sugar, a little shredded ginger, monosodium glutamate and 40-degree distiller's yeast, and then put the fish into the vegetable basket to drain the water from the fish.

Then hang the fish skewers on the balcony and dry them with ropes and bamboo poles. ......

After the fish is air-dried, cut it into small pieces, put it in a crock, add a layer of ginger paste and 40-degree distiller's yeast on it, cover it and seal it for a week before eating.

Dried salted fish is generally not colored with soy sauce, and it is original color, which can eat the taste of fish. Don't add cooking oil or fish head, otherwise it will become smelly and moldy in bad weather.

Because crucian carp in Africa has few bones, people like to use it to dry dried fish. Cooking dried salted fish in winter is really a good pot of rice. Interested friends, please have a try!

2. Guangdong dried salted fish-small African crucian carp (cooked and dried);

The method is as follows: select a small African crucian carp the size of a palm, remove the viscera and head from the belly of the fish, steam it with the water left in the dish, then put it in a vegetable basket, drain the water, then put it on barbed wire and dry it naturally.

If there are children and old people at home, you can pick up the fish the next afternoon, pull out the fishbone and continue to dry the fish.

Finally, put the dried fish into a crock, spread a layer of ginger paste on it, sprinkle a proper amount of 40-degree Qu wine, and seal the jar mouth. A week later, there will be delicious dried fish to eat.

Question 8: How to eat preserved fish? Honghu city is a land of plenty. It is said that the method of steaming preserved fish in Honghu Lake is a home-cooked dish, which is a local traditional production. Every year before the Chinese New Year, preserved fish is soaked and dried, and can be eaten from the Chinese New Year and has been eaten for a whole spring.

Brewing and production:

1, usually used to brew dried salted fish, you should choose grass carp with big head and strong meat. Clean grass carp, apply salt to the whole body, and evenly spread it on the fish body and inside. People who like spicy taste can also add pepper and pepper to the salt and smear them together.

2. After the whole fish is dipped into the flavor, it can be pickled. It takes a week to marinate, so that the salt and fish can be fully blended.

3, it can be air-dried and brewed, and there is no specific time limit for brewing and drying. As long as you observe, you can find that the fish is in a semi-dry state, which means it can be eaten.

Cooking method:

Method 1: Braised preserved fish

Roast bacon with Laoganma Douchi sauce, cooking wine, shredded ginger, soy sauce and a little pepper. The most important cooking key is to collect juice. After adding the seasoning, before the cured fish comes out of the pot, change the fire to slow fire, cover the pot and cook slowly, and slowly add all the seasoning to the cured fish. As soon as the pot is boiled, you can smell the smell of red roasted fish fillets.

Flavor: Slightly spicy, with strong hemp flavor, suitable for table and wine making.

Method 2: Steamed preserved fish

This is a more convenient method. Put the pickled fish pieces directly on the rice noodles and steam them in an electric cooker. When the steamed fish is about to come out of the pot, pour the sauce mixed with sesame oil, shredded ginger, aged vinegar and soy sauce in a certain proportion on the steamed fish, cover the rice cooker and stew for ten minutes.

Question 9: How to deal with smoked preserved fish and how to prepare food;

10- 12 piece of preserved fish, half green pepper and half red pepper.

Prepare seasoning:

A piece of ginger, a piece of garlic, oil, soy sauce, vinegar, sugar and pepper.

Production process:

1. Soak the marinated fish in clear water (cold water or warm water) for about 2 hours in advance, remove the salt, then remove and drain the water, shred the green pepper, shred the ginger and slice the garlic for later use;

2. Heat the oil in a wok. First, fry a few shredded ginger, drain the pickled fish skin and put it into a wok, turn the wok to heat the fish pieces evenly until the fish skin is brown, and turn it over with chopsticks to fry the other side;

3. Add shredded ginger, garlic slices and green peppers, cook a spoonful of soy sauce and vinegar along the edge of the pot, add half a spoonful of sugar and a little water, and turn all the materials evenly;

4. When the soup is almost dry and the fish is soft, add some pepper to the pot.

Operation tips:

Soaking preserved fish in advance can soften the fish and remove excess salty taste, but the soaking time should not be too long to avoid losing the flavor of preserved fish.

Question 10: How to cook braised preserved fish?

1. Thaw the salted fish at room temperature and cut into large pieces;

2. Wash cinnamon and cut onion into small pieces;

Boil water in the pot, add preserved fish after the water boils, cook for about 5 minutes, remove and drain;

3. Add cold boiled water to the starch and stir it into thick water starch;

Put the salted fish in water starch, so that both sides are evenly coated with a layer of water starch;

4. Pour the oil into the pot and heat it with high fire. When the oil is hot, add the marinated fish;

5. Fry the pickled fish on both sides until golden, add pepper and cinnamon and stir-fry until fragrant;

Pour in braised soy sauce;

6. Pour in boiling water, stir well, bring to a boil, turn to medium heat and cook until the soup is gradually collected, and then turn on the fire again to collect the juice.