1. Braised air-dried fish

Mix the juice with shredded ginger, garlic, soy sauce, Chili oil, sugar, salt and appropriate amount of water. After the dried fish is cut into pieces, put some oil in the pot to heat it, then add the dried fish and stir fry. Stir-fry for one minute, then pour in cooking wine and continue to stir-fry until there is no water in the pot. Mix the juice well before adding, and continue to stir-fry until the juice is drained.

2. Stir-fry dried fish

Wash and soak the air-dried fish for about two hours, put oil in the pot, add aniseed, fennel, onion, ginger, garlic and dried Chili, and stir-fry until fragrant. Put the soaked fish in, stir fry for a few minutes, add soy sauce, Chili sauce, or add some soy sauce. After all the ingredients are put in, stir-fry evenly, add water, boil over high fire, and simmer over medium and small fire.

Characteristics of air-dried fish:

The earliest origin of air-dried fish is that fishermen who go fishing at sea sometimes catch very few fish, and the cost of returning to Hong Kong is too high. In order to prevent the fish from going bad, they cut the fish directly. Rinse it back and forth in seawater several times, hang it directly on the bow and dry it quickly. You can eat it when you land. Dried fish, with moderate salty taste and delicious taste, is a special food handed down from generation to generation by fishermen in Shandong coastal areas.

In Qingdao, dried fish is also called sweet dried fish. Although sweet sun-dried fish is the taste of old Qingdao, it is really rare for many young people. Some people think that sweet dried fish is definitely sweet. In fact, Qingdao people call air-dried fish sweet sun-dried fish. Sweet sun drying is not sweet with sugar, but seafood products that are naturally dried without other seasonings.