Taste: salty and delicious

Time: <; 10 minutes

Ingredients:

Cooking steps:

1. Wash the dried fish larvae (ear fish) and cut the acid into small pieces for later use.

2. Wash ginger and garlic and shred them for later use.

3. Turn on a big fire, heat the pot, add a proper amount of oil, and add ginger, garlic and sour pepper when the oil is 70% or 80% hot.

4. Stir-fry the acid and dried fish larvae in the pot for a while.

5. Add a little salt and a proper amount of Guilin Sanhua wine, cover the pot and stew for a few minutes.

6. Add chicken essence or monosodium glutamate to taste, put it on a plate and take it out of the pot.

Ingredients for dried fish in farmhouse

Small fish 600 grams of salt and oil.

Steps to make dried fish larvae in farmhouses

Step 1

Sichuan sliver cleans the scales, viscera and gills. I think it is troublesome to clean the scales, so I can keep the scales and remove the fish head, which saves time. I use the scaling tool to handle it faster, and the dried fish larvae without scales are better.

Step 2

Heat the oil pan with low fire, and add proper amount of cooking oil and salt.

Step 3

Put Sichuan strips into the pot one by one. Don't put too much at a time. It is recommended to use a non-stick pot, if the ordinary iron pot is easy to paste the bottom.

Step 4

Fry on low heat for 3 minutes. Shake the pot and Sichuan strips can easily move, and then you can turn over and fry. Pay attention to the coloring.

Step 5

Fry until golden brown on both sides, then you can take out the Sichuan strips and fry them in the next pot.

Step 6

Put the fried Sichuan strips on the shelf covered with oil paper to dry the net, and turn on the electric ceramic stove to smoke slowly with a small fire.

Step 7

Sichuan sliver turns over every 15 minutes, changes its position, and pays attention to observation during smoking. The fire must not be big.

Step 8

This is dried fish with Sichuan stripes smoked for almost 2 hours. The color looks beautiful, right?

Step 9

The dried Sichuan strips are dry and golden in color. I sent some to my friends, and the feedback was that it was much more delicious than the dried fish bought in the supermarket.