There is always a kind of fish on the dining table in China. There are many kinds of fish and different cooking methods. So which cooking method is more suitable? Come and learn how to cook air-dried fish with me!

The cooking method of air-dried fish is as follows:

The practice of gently drying fish:

material

Green pepper, minced garlic, Chili powder, dried fish, oil, soy sauce, chicken essence and onion.

working methods

1. Prepare green pepper rings, Chili powder and minced garlic;

2. Wash the small fish and fry them in small hot oil;

3. Mix in green pepper and minced garlic, sprinkle with salt and a few drops of Chili powder for brewing;

4. Add some soy sauce and sprinkle some chicken essence!

skill

It is said that the dried fish is directly dried on the board by small fish in the river, and there is no salty taste. I'm afraid that the green pepper is not spicy, and I added Chili powder ~ ~ hoho ......................................................................................................................................................

The practice of fragrant dried fish fillets and green peppers;

Eating fish and bean products together can complement each other, improve nutritional value, especially strengthen the body's absorption of calcium, and make calcium supplementation more effective.

material

Fish fillet 300g, dried coriander 100g, green pepper 1, a little fungus, ginger onion, oil, salt, starch, pepper and chicken essence.

working methods

1. Slice the fish with an oblique knife and marinate it with cooking wine, starch, pepper and salt for 20 minutes.

2, dried fragrant strips, sliced green peppers, and washed fungus for use.

3. Take the fried fish slices out of the pan and change color.

4. Add ginger and onion to the remaining oil and fry for a while.

5. Stir the fillets evenly and season with salt and chicken essence.

Practice of air-drying yellow croaker:

Two people in my family said "baked" and "fried". I said it was fried. Nobody believed it. Because the skin tastes dry and crisp. Why? Because I hung it on a ventilated balcony and blew it all day. If you can't fry fish, try it. Dried skin won't break at all

material

Yellow croaker, oil and salt

working methods

1. A yellow flower. Put more wine and salt on it and hang it in a ventilated place for a day.

2. Fry in oil. It can also be fried and steamed.

The practice of air-drying salted fish:

material

Ingredients: 65438+ 0 pieces of air-dried fish and 5 pieces of bayberry soaked in wine. The waxberry soaked in wine is the rest of waxberry wine, so it's a pity to throw it away. Fish can remove fishy smell and enhance flavor. No, you can leave it alone. Ingredients: onion, ginger, garlic, cooking wine, sugar, chicken essence, vinegar and soy sauce.

working methods

After fresh grass carp is slaughtered, the fish head, fish scales and internal organs are removed, cleaned and dried.

Cut the fish lengthwise from the stomach, don't chop off the skin on the back. Wipe the inside and outside of the fish evenly with salt, white wine and pepper, put it in a plastic bag and marinate it in the refrigerator for 2 days, turning it a few times in the middle, and the taste is even. My mother-in-law's house is wrapped in spices and hung directly to dry.

Two days later, take it out of the refrigerator, dry the juice on the fish, tie the fish tail with a string, then hold the fish up into pieces with bamboo sticks and hang it directly in the outdoor sun for 0/2 days in the north and 0/5 days in the south.

After drying, cut into large pieces and put them in the refrigerator for frozen preservation. In addition, air-dried salted fish can only be cooked in winter, and it is not easy to deteriorate when it is dried.

Braised and air-dried salted fish;

Wash the dried fish and cut it into large pieces. Slice ginger and garlic, and chop onion.

Take the oil pan, fry the fish pieces until golden on both sides, and take out.

Saute ginger and garlic in another oil pan, add fish pieces, cook cooking wine, vinegar and soy sauce, then add white sugar, chicken essence, bayberry and appropriate amount of water, cover and cook until the soup in the pan is thick, then serve, and finally sprinkle with chopped green onion.

skill

Key: Fish pieces should be fried before stewing, which can reduce the fishy smell of fish.