Fish is a common specialty food around us. There are many kinds of home-cooked fish, such as boiled fish fillets, braised fish fillets, steamed bass, pickled fish and so on. The finished products are delicious. Now that winter is coming, everyone likes to rinse hot pot with crucian carp or cook boiled fish slices or hot and sour fish. But today, Bian Xiao is not talking about hot and sour fish, but about dried Ciba fish made of crucian carp, which is a famous steamed dish in Hubei. Dry and fragrant, salty and crisp, fresh and delicious, making dinner very delicious. Let's share my cooking methods with you. Simple and delicious, salty, spicy and dry, and tender in Jiao Wai. It's really hard to forget and impeccable. Remember to cook more rice before cooking this dish, or you will find that the food is not enough. Not much to say, the specific method can be seen dry flat ciba fish!

Prepare food in advance: carp, ginger slices, garlic, scallion, pepper, white pepper, dried pepper, pure grain wine, soy sauce, white vinegar, sesame, edible salt and vegetable oil. Operating steps: 1. Prepare all kinds of food needed above, shred fresh ginger and cut garlic. Dry Chili peppers and a pinch of Chili peppers, then add a proper amount of pure grain wine and two spoonfuls of soy sauce, and grab them evenly by hand for pickling. Finally, cover it tightly with plastic wrap and put it in the refrigerator for three hours, so that the fish can completely absorb the taste of the food. 2. Put the salted fish in the basket and let it stand for more than 6 hours to dry the water on the surface of the fish.

3. Heat the oil in a hot pot, pour in a proper amount of vegetable oil, and when the oil is cool, add the fried fish, and gradually cook until the surface of the fish is golden yellow, until the fried fish is fried on one side and then fried on the other. After frying, pick it up for use; 4, another hot pot consumes oil. When the oil is hot, pour in garlic, ginger slices, scallions, dried peppers and a pinch of pepper. Stir-fry twice, then add the fried small fish and stir-fry evenly again. Add a teaspoon of edible salt, a teaspoon of soy sauce and a little white pepper to taste. Stir well, add appropriate amount of cold water, cover and stew for 2 minutes. 5. After 2 minutes, open the bottle cap, add appropriate amount of white vinegar and sprinkle with a little onion and sesame seeds. After frying, you can cook and enjoy the food. Delicious, salty and delicious, crispy outside and tender inside, dried Pintzpah fish is ready. Just follow these simple procedures, even if it's cooking, don't worry, because the practice is really simple, friends who love to eat. Learn from Bian Xiao, cook for your family, share food and have fun together!