First, steaming.
This is the easiest thing to do. First, put the salted fish in clear water and soak it thoroughly. Because salted fish contains a lot of salt, it will be too salty if it is not soaked thoroughly. Make steamed salted fish until the fish is soft. Then chop it up and put it in a steamer. Without any seasoning, put it in a steamer 10 minute. Finally, add onion, ginger and red pepper liqueur to taste. This dish can be kept for a few days after dinner and drinking. Make a plate and eat it for a few days.
Second, stir-fry peppers.
Use small fish. This kind of small fish is easy to catch in summer. If you can't finish eating, you can pickle it and dry it, and save it for cooking later.
Small miscellaneous dried fish should also be soaked first, so long as it is soft. The larger fish should be replaced with appropriate pieces and cut into small pieces. Shred fresh peppers and garlic seedlings. Stir-fry small fish with hot lard first, then stir-fry peppers, and finally add garlic sprouts to make the dishes fragrant. There was no water, no seasoning, or even soy sauce, salt or liqueur. The whole process is dry frying, and the rings are fried until they are fragrant, and there is no water vapor, which is very delicious.
Third, braised salted fish.
You can add dried bamboo shoots, fresh mushrooms, lettuce and other side dishes. In short, the side dishes should be fresh. Of course, you can do without side dishes. Soak salted fish until soft and cut into pieces. Stir-fry the onion and ginger, stir-fry the fish pieces slightly, then drown them with water, put the wine and brew it with sweet wine, and cook it for 10 minute on medium fire, then add the side dishes and turn to high fire to collect the juice. After the juice is finished, the side dish has just been broken, so put it in the pot.