The salted fish is directly soaked in 1 water for several hours (the specific time is not written, depending on how salty the salted fish is). Change the water 2-3 times and taste the salty water, even if it is too light.
If you buy fresh fish, wash it and cut it into small pieces to control the surface moisture. Take the pan, stir-fry the salt, fragrant leaves and pepper with low fire, and turn off the heat when the aroma is obvious. Put some high-concentration liquor on all the fish, then add the fried spice salt and marinate it in the refrigerator for more than 24 hours (I marinated it for three days).
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Mix ginger, onion, garlic, pepper and pepper in a bowl. (Dosage: a whole onion, 9 cloves of garlic, 4 slices of ginger, 8 peppers)
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Cut tofu into pieces (the kind I choose between tender tofu and old tofu, also called old tofu) and blanch it with edamame.
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Pour the oil into the pot. There is more oil, but not as much as fried. The pot began to smoke, indicating that the oil was hot, so you can put the salted fish in the pot.
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Add salted fish and simmer for a while. Don't turn it over. After two minutes, turn it over and let all the fish pieces be oiled.
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The picture shows that the fish is ready for use.
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Start the pot again and pour in more oil than just shown. After smoking, add onion, ginger, garlic and pepper powder and stir-fry until fragrant.
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Add the freshly oiled fish and turn over medium heat.
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Pour in the distiller's grains, stir well and stew for one minute. If you have monascus powder, you can sprinkle some, and the color will look better.
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Add edamame and old tofu, stew for three minutes, add two spoonfuls of sugar (20-25g), pour some high-concentration white wine and a little light soy sauce at the edge of the pot, stir well, taste the salty taste, if it is still too weak, add some salt at last, stir well and take it out.
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