Dried fish is really delicious, not just delicious. When I was a child, my hometown was mostly small fish and shrimp. I am used to eating. Last winter, I discovered the new continent. I bought dried small sea fish in an online shop. The name is very strong, called "Little Male Dried Fish". It looks like a chicken at first glance, doesn't it? Delicious and tonic. The price is very cheap, 10 yuan a catty, so beautiful marine fish is cheaper than local freshwater fish, based on two kilograms of fresh fish and one kilogram of dried fish.

Do it for the first time. According to the routine, soak in water first, soften and drain, directly fry with onion, ginger and pepper, have a drink and eat a meal. Once in the pot, it smells delicious. You can't wait to take a big bite first. It's really delicious. Then I felt a little bitter in the aftertaste, and I didn't pay attention at that time.

Before the second cooking, I took a closer look. The dried fish was transparent, but the lower abdomen was black. It turns out that this small fish may be too small, and it will be dried directly after being caught. It is impossible to do it one by one without removing the intestines. Therefore, it tastes a bit bitter.

I was soft and tried to pinch the fish's chin gently. I pulled out the gills and intestines together. My heart lit up greatly, just like picking a thorn out of my hand when I was doing farm work. So, one by one chose clean. Finally, the pre-cooking treatment of dried small fish is perfect and has a sense of accomplishment.

So I made a classic side dish according to the traditional practice in my hometown: boiled catfish with pickles, which is widely spread in the south of Jianghuai.

The practice is as follows:

Materials. 200 grams of dried male fish, soaked for three hours, pinched off the gills and intestines. 200 grams of pickles, cut into centimeters. Cut onion, ginger rice, and dried red pepper. Lard, cooking wine, soy sauce. Cool in a hot pan with oil, add small fish, turn Huang Shi, add onion, ginger and pepper, add fragrant cooking wine, add pickles, stir-fry until the water is half submerged, add light soy sauce, and turn off the heat for five minutes. The cooking time is limited to the bottom of the soup. When the juice is finished, cook it directly. This dish is as famous as sour beans and minced meat, and it is the first choice for all meals. With this dish, chopsticks won't stick into other plates.