Ingredients: salted Spanish mackerel and dried radish;

Ingredients: onion ginger, dried pepper;

Seasoning: fresh soy sauce, cooking wine, pepper oil, star anise and appropriate amount of pepper granules;

Exercise:

Soak the pickled Spanish mackerel in clear water, changing the water several times in the middle, and it is best to soak it overnight until the Spanish mackerel becomes soft. Dried radish is also soaked until it is soft and swollen, and there is no hard core.

You can cut salted Spanish mackerel into pieces of the same size, soak dried radish and cut it into pieces about the size of salted Spanish mackerel.

Pour cooking wine, fresh soy sauce, pepper, star anise and a little sugar into the pickled Spanish mackerel, and then put the Spanish mackerel skin face down into a large bowl. Put dried radish on Spanish mackerel, add onion ginger and dried pepper, and mix well with a little pepper oil.

After SAIC, put the Spanish mackerel into a steamer and steam for about 15 minutes until the Spanish mackerel is oily and the radish is soft and rotten. Take out the Spanish mackerel and turn it over on the plate, then you can eat it.

Key points of production:

Cleaning and soaking salted fish is the "top priority", because this dish will be more delicious only if the salty taste of salted fish is removed. Otherwise, salted fish is dry and hard, expensive to eat, and "salty" without soaking salt.

Seasoning during steaming is to remove the fishy smell of salted fish and increase its flavor. Therefore, you can add more cooking wine and onion ginger appropriately, which can play the role of removing fishy smell and enhancing fragrance.