I remember when I was in junior high school and high school, I was a boarder, and the food in the canteen was super bad. My family will slice the salted fish, fry it in Huang Liang, Huang Liang, put it in a glass jar and take it to school for me to eat. Every time I eat, I take out a piece and eat it with the school food. I don't want to eat more. Preserved fish can be cooked outside, that is, fresh fish, killed, washed, marinated for two days, and then hung up in the sun. The whole twelfth lunar month is hung outside in the sun, collected at night, aired outside during the day, cut into pieces and fried when eating, or stewed tofu with sauerkraut, which is a very warm food in the world. This dish is dry, salty and fragrant, and it is most suitable for a little wine or something. I can eat it as a snack when I watch TV.

Materials?

Hubei spicy fish yitiao

A piece of old tofu

A dozen dried red peppers (I can't remember the details)

A whole garlic

Three or four slices of ginger

Four or five garlic seedlings

Proper amount of oil and soy sauce

The practice of preserved fish in Hubei's hometown?

Hubei preserved fish, cut into pieces, refer to the size of mahjong. If it's too dry, soak it in water for twenty minutes first. If it is not very dry, just wash it directly. Pickled fish must be dried, not used as firewood. If it's firewood, it doesn't taste good. If it's dry, it's best to soak it in water. You can dry it a little when frying.

Cut the dried pepper into sections with scissors. Chop garlic into powder. Cut ginger into shreds. Cut the garlic seedlings into sections.

Add oil to the pan, heat it slowly, turn to medium heat, and add the cleaned preserved fish pieces. (It's best to drain the fish) Otherwise, the oil will explode, so be careful to disfigure it. I am always splashed with oil. However, if you fall in one breath, it will splash out. If you divide it into several pieces, it will splash more.

Pan-fry until yellow, turn over one by one, then pour tofu, shredded ginger, minced garlic and red pepper into the fish pieces and shake the pan evenly.

After frying on both sides, pour some light soy sauce, then pour in garlic sprouts, shake well, and shovel them out when cooked.

skill

1, Hunan preserved fish and so on, I have cooked them all, but I added the process of brushing cigarettes.

I like the kind that is a little burnt outside and delicious inside. Fish skin is very chewy, so I fry it all around.

3, fried fish, I suggest you learn to use long chopsticks, convenient and light.

If the fish is not good enough, you can cook some white wine to add flavor when frying.

I fried garlic, ginger and pepper with seasoning, because it would turn black prematurely. And it won't paste in the middle, and the red oil of pepper can also penetrate into the fish pieces. Stir-fried shredded ginger and minced garlic are also delicious.