Steamed tofu with cured fish in your hometown?

I remember that when I was in junior high school and high school, we were boarding houses, and the food in the cafeteria was very unpalatable. My family would cut the cured fish into pieces and fry them until they were bright yellow. They would put them in glass jars and bring them to school for me. I would take out a piece every time I ate and eat them with the school meals. I was reluctant to eat more. You can make your own cured fish outside. It is fresh fish, kill it, wash it clean, put it on salt and marinate it for two days, then hang it up to bask in the sun. You can hang it out to bask in the sun for the whole twelfth lunar month. Take it in at night and dry it out during the day. When eating, cut it into pieces and fry it, or use a strip to stew tofu and sauerkraut. They are the most heart-warming delicacies in the world. This dish is dry but not spicy, and is salty and fragrant. It is perfect for drinking with a drink or something. I use it as a snack even while watching TV.

Ingredients?

One piece of Hubei cured fish

One piece of old tofu

A dozen dried red peppers (can’t remember the details)

One whole head of garlic

Three or four slices of ginger

Four or five garlic sprouts

Appropriate amount of oil and light soy sauce

How to make cured fish in Hubei hometown?

Cut Hubei cured fish into pieces, refer to the size of mahjong. If it's too dry, soak it in water for about twenty minutes. If it's not very dry, just wash it off. The cured fish must be dried and not burned. If it is burned, it will not taste good. If it's dry, it's best to soak it in water. You can dry it out a little when frying.

Cut dry red pepper into sections with scissors. Chop the garlic into mince. Cut the ginger slices into shreds. Cut garlic sprouts into sections.

Put oil in the pot, heat it slowly, turn to medium-low heat, and add the washed bacon pieces. (It is best to drain the fish pieces.) Otherwise, the oil will explode and be careful to disfigure the fish. I just get splashed with oil all the time. However, if you pour it down in one breath, it will splash a little. If you put it in pieces, the splash will be even worse.

Fry until browned on one side and turn over piece by piece. After turning, add shredded tofu, ginger, minced garlic and red pepper into the fish pieces, shake the pot evenly.

After frying both sides, pour some light soy sauce, then pour in the garlic sprouts, shake well, and shovel out the garlic sprouts when they are cooked.

Tips

1. I do this all the time for Hunan cured fish, but there is no extra step of brushing and smoking.

2. I really like the kind that is a little burnt on the outside and very tasty on the inside. The fish skin is very chewy, so I fry it on all sides.

3. When frying fish, I suggest you use extra-long chopsticks like me, which is convenient and light.

4. If the fish is not good enough, when one side is fried, you can add some white wine to it to enhance the flavor.

5. I fry the garlic, ginger and chili ones after frying one side, because they will turn black if added too early. The middle will not be mushy, and the red oil from the chili can penetrate into the fish pieces. Shredded ginger and minced garlic stir-fried over low heat are also delicious.