Steaming salted fish is also a common method for vermicelli, which is very simple and convenient. First, you need to prepare idle fish, soak them in cold water to remove the salty taste, and steam them in the pot for about 20-25 minutes before taking them.

Raw materials: fish, ginger, onion, garlic, dried Chili, douchi, rice wine, soy sauce and monosodium glutamate.

Practice:

1 Slice the idle fish and soak it in warm water for one hour.

2. fry the idle fish first in a hot pot of oil.

3. Add the raw materials 2 to the wok for aroma, then add soy sauce and rice wine for a while to get wet. In the case of taking out the wok, just use some monosodium glutamate. After cooling, put it in a pottery jar and put some out to eat. Add some Laoganma Douchi and steam it again.