condiments

cured fish

700 grams

condiments

hotbed chives

Two trees

garlic

6 petals

energy

1 block

Sichuan pepper

30 capsules

Red pepper

1?o'clock

step

1. Prepare materials according to recipes.

2. Wash shallots and cut into sections, chop garlic, cut dried peppers, peel ginger and cut into filaments.

3. Cut the salted fish into pieces about 2 cm wide.

Soak in warm water for 30 minutes.

5. Remove and drain, and use kitchen paper towels to absorb water.

6. White sugar with a little water and Haitian time-honored zero-degree soy sauce.

7. Add Haitian mature vinegar and mix well to make juice.

8. Add the right amount of oil to the wok, heat it to 70% heat, and put down the pickled fish skin.

9. Fry until golden on both sides, remove and drain for later use.

10. Add a little oil to another pot, heat it, add pepper and dried pepper and stir fry.

1 1. Add minced garlic, shredded ginger and shredded onion and stir-fry for a while.

12. Add the marinated fish pieces and stir fry. Finally, add the prepared sauce, stir-fry until the soup is gradually dry, and sprinkle with chopped green onion when taking it out.

13. Finished product drawing

skill

The zero-added soy sauce is alcohol, so the sauce is rich and does not need to be put too much;

You can also put less vinegar unless it tastes heavy;

When soaked in warm water, it can change with the hardness of fish, and changing hot water halfway can shorten the time.