Fish is an easily digestible food with tender meat. Usually we often eat steamed fish, braised fish or fish soup. After the fish is made into preserved fish, it can be preserved for a long time, with rich taste and can increase appetite. There are many ways to make it. Here's how to make preserved fish.

How to cook preserved fish

Need to prepare some preserved fish, pepper, garlic, chives, ginger, dried chilies, chives, wash and cut into sections, chop garlic, cut dried chilies, peel ginger and cut it into filaments, soak the preserved fish in warm water for half an hour, then take it out and drain it, then use kitchen paper to absorb water, add appropriate amount of water and soy sauce to white sugar, add some aged vinegar and stir well, add appropriate amount of oil to the pot and cook until it is 70% mature. Fry the marinated fish pieces with the skin facing down until both sides are golden, and take them out. Prepare another pot, put some oil in it, heat it, add dried pepper and pepper to stir fry, add onion, shredded ginger and minced garlic, add pickled fish pieces to stir fry, continue to stir fry, and finally add juice until the juice is dry, and then sprinkle some chopped green onion out of the pot.

Preserved fish with shredded ginger, prepare some preserved fish, soy sauce, green pepper, salt, monosodium glutamate, ginger oil, diced preserved fish, shredded green pepper, diced preserved fish, put oil in a hot pot, pour the preserved fish into stir fry, add shredded green pepper and shredded ginger, add a little salt and stir fry evenly, then add appropriate amount of water to boil, add soy sauce, sprinkle some monosodium glutamate, and take out of the pot.

Grilled fish needs to prepare thousands of pieces, including preserved fish, spicy skin, vegetable oil, soy sauce, sugar, ginger, chives, chicken essence, cooking wine, pepper granules, vegetable oil and preserved fish. Wash with clear water and soak for 60 minutes, then steam in a steamer for about 20 minutes, take it out and cut into pieces. Wash the green onions and ginger, and soak the spicy skin. Stir-fry pepper and ginger until fragrant, then add preserved fish and shallots, continue to stir-fry, add some soy sauce, stir-fry cooking wine evenly, then add white sugar water, bring to a boil with a cover, turn to low heat for 20 minutes, add some thousand pieces and stir-fry evenly, and cook for about 10 minute. Finally, add a proper amount of chicken essence and stir well to serve.

To prepare preserved fish with Hunan flavor, we need to prepare some preserved fish, salt, garlic, ginger, onion, small red pepper, Laoganma lobster sauce and monosodium glutamate to make delicious preserved fish. Fish should be cut into pieces, soaked in clear water, and the water poured out. Cut all the shallots, ginger, garlic and peppers. When there is a little smoke in the pot, you can put the fish in and fry it until both sides are brown.