First soak in water for a while, wash it, put oil in the pot, then add garlic, ginger, dried chili and stir-fry until fragrant, then add salted fish and a little edamame and stir-fry for a while, add a little water , rice wine. Cook for about 5 minutes. Add some chives at the end and it’s OK. You can also eat it in the following ways,

Salted fish and eggplant stew

Ingredients: 2 liang of salted fish, Cut into pieces; 2 eggplants, peeled, cut into cubes or long strips with a hob; appropriate amount of minced garlic and ginger slices; chop a few pieces of tempeh;

Method:

1. Eggplant Pour the oil in 70% hot oil (optional for saving time and money: stir-fry the eggplants in a hot pan without oil), mainly to control the excess water in the eggplants first;

2. Heat up the oil and fry the eggplants. Add fragrant ginger slices, minced garlic, and tempeh cubes, then add salted fish cubes and stir-fry, add cooking wine; after adding eggplant, add a little salt, sugar, light soy sauce, and five-spice powder to taste, stir-fry for a minute or two until all ingredients are evenly distributed, and replace After putting it into the clay pot, add a small cup of stock or water, simmer for five minutes, thicken the sauce, add a few drops of sesame oil, and add some chopped green onion or garlic.

Salted fish rice

1/2 cup diced salted fish 2 cups water 2 cups diced chicken 1/4 cup minced garlic 1 tablespoon diced carrot 1/3 cup diced shiitake mushrooms 1/4 cup corn kernels 1/8 cup green bean kernels 1/8 cup salt 1/2 tsp soy sauce 1/3 tbsp ginger juice 1/3 tbsp sesame oil 1/2 tbsp white pepper 2 tsp chili oil 1/3 tbsp sugar 1/3 tbsp [Production process]

(1) Wash the rice, add 2 cups of water, put it into the pot to soak, and add the diced salted fish in a separate pot. Stir-fry for 1 minute and set aside.

(2) Drain the diced salted fish, add the rest of the ingredients and all the seasonings to the pot where the rice is soaked and mix evenly.

(3) Add 1/2 cup of water (in addition to the amount) to the outer pot of the rice cooker. Place the ingredients for method (2) into the inner pot of the rice cooker and steam them until cooked. Take them out and mix them briefly before serving. Start eating. If the diced vegetables used have a higher water content, the amount of water added to the rice should be slightly reduced so that the cooked rice will be fragrant and not soft and sticky.

Celery and Salted Fish Rice

Ingredients: 1 cup of diced celery and 2 tablespoons of diced salted fish, 2 cups of water, 2 cups of seasoning a: 1 tsp of salt, 2 tsp of sesame oil 1 tsp pepper Seasoning b: 2 tbsp red wine vinegar 2 tbsp sugar

Method:

(1) Wash and drain the rice, add 2 cups of water and soak for 15 ~20 minutes to spare. Prepare other materials separately.

(2) Add the diced salted fish and seasoning a to the rice, mix slightly, put it into the rice cooker and cook until the switch jumps up, then simmer for about 15 minutes.

(3) Open the lid, add diced celery, mix it slightly with a rice spoon, then cover the lid, simmer for about 3 to 5 minutes, then sprinkle seasoning b evenly, and use a rice spoon Mix well and serve.