If steamed, it should keep its original flavor. Recommend this recipe.
Steamed salted fish with tofu
Technology: steamed taste: slightly spicy
Ingredients: Tofu (100g) and salted fish (250g).
Accessories: ribs (pork belly) (40g)
Seasoning: Chili (red, sharp and dried) (3g) ginger (2g) soy sauce (5g) jiangmi wine (3g).
manufacturing process
1. Remove the head and tail of salted fish, slice the fish on both sides and cut into 8 pieces for later use;
2. Cut tofu into pieces with a thickness of 1 cm;
3. Sliced pork belly, dried red pepper and ginger slices;
4. Put the tofu on the bottom of the dish, put the salted fish on it, and sprinkle shredded pork belly, shredded pepper and shredded ginger between and on the tofu and salted fish respectively;
5. Mix the soy sauce and rice wine in pairs, pour it on the fish, and steam in a steamer for 15 minutes.
Salted fish and eggplant are also good!
Braised eggplant with salted fish
Technology: Baked taste: salty and delicious.
Ingredients: eggplant (500g) salted fish (100g).
Accessories: green pepper (30g) and hot pepper (red, sharp and dry) (20g).
Seasoning: vegetable oil (40g), sesame oil (10g), cooking wine (15g), sugar (5g), salt (3g), monosodium glutamate (2g), pepper (2g), starch (corn) (15g) and ginger.
manufacturing process
1. Chop the salted salmon and soak it in warm water to remove the salty taste;
2. Peel the eggplant, wash it and cut it into long strips;
3. Stir-fry the pan oil to 80% heat, add the tomato strips and stir-fry until golden brown, and remove the oil control;
4. Leave the bottom oil in the pot to heat up, add the salmon pieces and stir fry, add the minced ginger and garlic and stir fry, cook the cooking wine and water, and add the salt and pepper to boil;
5. Add tomato strips and cook for 10 minute, then add diced green and red peppers;
6. thicken with wet starch, pour in sesame oil and sprinkle with monosodium glutamate and chopped green onion.
Recommend another dish.
Salted fish fillet with Chinese cabbage
Technology: fried-fried taste: salty and delicious.
Ingredients: Chinese cabbage (500g) and salted fish (90g).
Seasoning: ginger (8g), sugar (3g), starch (pea) (5g) and vegetable oil (15g).
manufacturing process
1. Wash and drain Chinese cabbage for later use.
2. Wash salted fish with real meat and drain. Cut the meat into strips.
3. Burn the red pot, add oil, saute the ginger rice, slightly fry the salted fish, and serve; Heat the red pot, add oil, stir-fry the cabbage until it is 80% cooked, return the salted fish to the pot, and pour in the sauce. Serve.