2. Remove the floating soil from the pickled fish, wash it, cut it into pieces, control the water and soak it in clear water.
3. Prepare a bowl of oily bean skin, spare ingredients such as onion, ginger, garlic, chopped pepper and black lobster sauce, and mince garlic and ginger.
4. Soak the salted fish in cold water 1 hour, and change the water for 2~3 times. Soak the bean skin in cold water.
5. Pour the rapeseed oil into the pot. When it is 50% hot, soak the drained salted fish.
6. Fry on medium and small fire until brown on both sides, and add garlic and ginger.
7. Add chopped pepper and black lobster sauce, pour in soy sauce and white sugar, stir well and turn off the heat.
8. Put the soaked and drained bean skin into the bottom of the dish and spread the fried preserved fish and sauce on it.
9. put it in a steamed rice box and steam it together when steaming rice.
10, take out the steamed preserved fish and sprinkle with chopped green onion.
1 1, burn rapeseed oil in a pot, pour chopped green onion after the oil is hot, and mix well when eating.