Home-cooked air-dried fish can be eaten as follows:

1. Braised air-dried fish

Mix the juice with shredded ginger, garlic, soy sauce, Chili oil, sugar, salt and a proper amount of water. After the dried fish is cut into pieces, put some oil in the pot to heat it, then add the dried fish and stir fry. Stir-fry for one minute, then pour in the cooking wine and continue to stir-fry until there is no water in the pot. Mix the juice before adding, continue to stir fry and wait for the juice to collect water.

2. Stir-fry the air-dried fish

Wash and soak the air-dried fish for about two hours, put oil in the pot, add aniseed, fennel, onion, ginger, garlic and dried Chili, and stir-fry to get a fragrance. Put the soaked fish in, stir-fry for a few minutes, add soy sauce, Chili sauce, or add some soybean sauce. After all the ingredients are put in, stir-fry evenly, add water, boil over high fire, and simmer over medium and small fire.

Features of air-dried fish:

The earliest origin of air-dried fish is that fishermen who go fishing sometimes catch very little fish and the cost of returning to Hong Kong is too high. In order to prevent the fish from going bad, they cut the fish directly. Rinse it back and forth in seawater for several times, hang it directly on the bow and dry it quickly. It can be eaten after waiting for landing. The sun-dried fish is moderately salty and delicious, and it is a special food handed down from generation to generation by fishermen in Shandong coastal areas.

In Qingdao, air-dried fish is also called sweet sun-dried fish. Although sweet sun-dried fish is the flavor of old Qingdao, it is really rare for many young people. Some people even think that sweet sun-dried fish is definitely sweet. In fact, Qingdao people call air-dried fish sweet sun-dried fish. Sweet sun drying is not sweet with sugar, but a seafood product that is naturally dried without other condiments.