1. Preserved fish is hard and not suitable for direct steaming. First of all, the preserved fish bought home should be washed with clear water to remove the dirt on the surface of the preserved fish, and then put it in a pot and cook for about five minutes with high fire. The purpose is to soften the cured fish with hard meat, so that the cured fish has good water absorption and convenient taste when steamed. At the same time, it can also remove the excess salt from the pickled fish, so that it will not feel salty and taste better.

In addition, the cooked preserved fish should be drained before use. If you are in a hurry, you can also dry it directly with a kitchen paper towel. Before steaming the preserved fish, you need to fry it in a pot and then steam it in a steamer. When frying bacon, fry it on both sides, one side until golden, then the other side, and turn it over after solidification. The steamed preserved fish will be more complete and look more eye-catching.

When steaming the preserved fish, wait for the steam in the pot to boil, then put the fish in the pot and steam for about 20 minutes. It is best to mix the steamed fish with the prepared sauce before eating, which will taste better. The sauce can be prepared according to your own preferences, and some seasonings such as minced garlic, millet spicy, soy sauce and chopped green onion can be added.