Practice:

1 Dried Dongjiang fish is soaked in clear water for one hour, then washed (washed several times, and there is sand in it), and drained.

2, pour a little oil into the pot (must be less), pour the drained dried fish into the pot and stir-fry for about 5 minutes and then pour it into the plate.

3. Pour a little oil into the pot, saute the spicy sauce and tree pepper, then add the dried fish and stir fry twice, add salt according to the taste (the dried fish itself has salinity), and pour the minced garlic before taking out the pot.

Salted dried fish practice:

If the fish is big and salty, you can burn pork belly or row it straight without salt.

Cut into pieces, put oil in the pan, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to sink the fish, and use low fire (keep the water boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

1, dried herring, cut into pieces and steamed to eat the most delicious. Add cooking wine, ginger and shallots before steaming. You can add a little salad oil. (If it is dried fish of marine fish, add minced garlic.)

2, herring's dried fish head, fins, skeleton and the like, you can cook a pickled soup with fresh meat, ribs and fresh bamboo shoots.

3. According to the preparation of steamed fish, cook all kinds of seasonings and dried fish together, remove the dried fish after cooking, put it in the refrigerator to freeze it into fish jelly, and then cut it into thin slices to enjoy.