The most original way to eat salted fish:
1, steamed.
Cut the salted fish into pieces (the thickness is small and the thickness is small, and cut as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and then pour some peanut oil on it (other edible oils are also acceptable, with peanut oil having the best taste). After boiling, steam it in a pot for 8- 10 minutes.
2. fry.
Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, then fried salted fish until both sides are golden.
You can cut all the remaining salted fish, put them in glass containers and soak them in edible oil (preferably peanut oil). This is the well-known "salted fish in oil", but it is a better way to preserve salted fish. You can take it out and steam or fry it at any time when you want to eat it.
Material selection:
If you cook bacon yourself, you should choose a slightly thinner back hip and shoulder meat. If there is no fat at all, the salted meat is not delicious, and it is all fat. I am afraid that modern people don't like it either. The meat at the back buttock tip is less layered than the pork belly, and it is not easy to spread when cooking after pickling, and it is not as sinewy as the front buttock tip.
Raw materials: pepper, salt
Making:
1, cut the tip of the front buttock into pieces of about one pound, wash it and air dry it slightly (to avoid affecting the taste during pickling, and a lot of water will be produced)
2. Put salt and pepper in the dry wok, stir-fry until fragrant, and turn off the fire.
3. Spread the hot pepper and salt evenly on the surface of the meat without water with a spatula;
4. Put the meat with pepper and salt in a clean jar (I sometimes put it in a big fresh-keeping box), seal it and put it in a cool place. In hot areas, you can put the box in the refrigerator for refrigeration.
5. The refrigeration time depends on the size of the meat. If there is only 2-3 pounds of meat, it can be refrigerated (about 3 days with salt).
6. Take out the salted bacon with water on it, let it cool for two days, and after it is dry, you can either fry or steam or cook soup. When it is cold, you can put a hole in the bacon and hang it with a rope, so as to avoid being taken away by small animals.
How to eat:
You can slice and stir-fry dishes, cut cubes to make soup, and make soup dishes, such as fresh pickled bamboo in Shanghai and so on. If it is too salty when eating, you can wash the bacon with clear water first or soak it in clear water for a while.
Creative bacon:
1, you can marinate the duck in this way, and the salted duck will come out. After steaming and cooling, cut it into small pieces to make cold dishes, which is delicious.
2. According to your own tastes and hobbies, you can also put pepper or cinnamon in the pepper salt according to your own tastes.
Tip: Don't remove scales when curing fish, and don't remove skin when curing meat, so that the cured meat won't shrink too much and the meat quality will become tight.
Bacon is delicious, and the cooked food is delicious, but it is healthier to eat fresh meat. Think of these first.