Home-cooked practice of Hunan preserved fish
Main ingredients: preserved fish 1, half accessories: about 10 red pepper, a little more garlic, ginger and onion, 2 tablespoons Laoganma lobster sauce, half a spoonful of salt and 2/3 of monosodium glutamate.
1. Fish is smoked fish brought from my hometown, which is very fragrant. Wash the fish in clean water.
2. Cut the fish into pieces, put them on a plate and soak them in water. Because fish is salty and dry, bubbles are better. Pour the water when you are about to fry.
3. Shred pepper, garlic, ginger and onion.
4. Pour the oil into the pot. Burn the oil until it starts to smoke.
5. Turn down the fire and start frying fish slices in the pan.
6. Fry with low fire until both sides are brown, and prepare to put the material. ...
7. Turn up the fire and stir-fry pepper, garlic and ginger in oil.
8. Put Laoganma, a little salt and a little monosodium glutamate. Stir fry evenly.
9. Always use medium fire, put a small bowl of water, then put shallots to suffocate, and turn to high fire to collect juice.
10. You can eat.
Cooking tips
Attention! 1 slightly more oil than usual. Can't use fire, easy to burn. Pepper is not so spicy when it is oiled. You can't put too much water, or it will be boiled fish, haha.
Exercise 2
Ingredients: preserved fish 1 seasoning: 5g of onion, 4 slices of ginger, 4 cloves of garlic, a little cooking wine, 2 tablespoons of lobster sauce and 2 tablespoons of lard (suet).
1. Cut the preserved fish into pieces, soak for a while in advance, wash and drain. Chop garlic. Heat the lard in the pot, stir-fry the onion and ginger until fragrant, and add the lobster sauce and stir-fry with low heat (the soaking time can be adjusted according to the air drying degree and salinity of the preserved fish). 2. Add preserved fish, add a little cooking wine and stir well, then turn off the fire, add minced garlic and mix well, and pour into the plate. Steam in a pot for 40 minutes.
The specialty of this dish is 1. The cooked preserved fish is steamed with fermented soybean. It's delicious, very delicious. It can be steamed with bacon and tastes better. 2, from the autumn wind, eat bacon: bacon, steamed bacon with lobster sauce, preserved chicken legs, dried squid.