Raw materials:

200 grams of dried fish and six pieces of dried bean curd (shredded).

Seasoning:

One tablespoon of soy sauce, one tablespoon of starch, one tablespoon of sesame oil, pepper, sugar, chopped green onion, red pepper, half a tablespoon of refined salt, two tablespoons of salad oil, one tablespoon of water and a little of lobster sauce.

Exercise:

1. Marinate dried bean curd, dried fish and fermented soybean with one tablespoon of soy sauce, starch, sesame oil and pepper 10 minute. [Food Forum]

2. Put the salad oil on high fire for 2 minutes, then add a spoonful of white sugar and soy sauce, as well as refined salt, chopped green onion, chopped red pepper and dried bean curd, and heat for 1 minute.

3. Add a tablespoon of salted dried fish, lobster sauce and water, and heat for 2 minutes.

Sour radish dried fish soup

Raw materials/seasonings

3 dried fish with sour radish, 2 chopped green onion, a little pepper and a little sesame oil.

production process

(1) Wash and slice sour radish.

(2) Drain the soup pot, add the radish and dried fish and cook for15min, remove impurities and pour into the soup bowl. Finally sprinkle with chopped green onion, sesame oil and pepper.

Dried fish and bitter gourd

Materials:

500g of bitter gourd, ribs 150g, lobster sauce 100g, 2 shallots, 50g of dried fish.

Seasoning:

A little monosodium glutamate, a proper amount of salt, and 500 grams of broth.

Production method:

1, wash bitter gourd, cut into long strips, cut ribs into pieces, cut onions into pieces, and wash dried fish and lobster sauce.

2, bitter gourd, ribs in boiling water 1 minute.

3. Put the stock in the pot, then add the ribs and cook for 10 minutes.

4. Add lobster sauce, bitter gourd and dried fish 10 minute, then add salt and monosodium glutamate and sprinkle with chopped green onion.

Dried salted fish

Dried salted fish mostly takes fresh water fish such as grass, silver carp, mandarin fish, carp and crucian carp as raw materials, and after curing and drying, it is made into aquatic products with moderate salty taste.

Production method 1. Cutting: according to the size of the fish, back cutting, abdominal cutting and abdominal cutting are adopted respectively. Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate. If the fish is small and thin, an abdominal incision can be used. That is, the knife enters the middle of the fish belly and the two pieces are cut symmetrically. If you cut the abdomen, you can cut it below the midline of the fish, up to the periphery of the fish eye and down to the tail anus. After incision, take out the internal organs.

2. Rinse: After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, dry the water drops, and then marinate them. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.

3. Pickling: The amount of salt depends on the size of the fish. Generally, every 100 kg of fish uses 18 ~ 24 kg of salt. Less in winter and spring and more in summer and autumn. When salting, spread the salt evenly on the fish body, cheeks, swallowing knives, eyeballs and fish holes. Then put it in a salting pool, with the meat facing up, the fish scales facing down, the fish head slightly lower and the fish tail obliquely upward. When the pile reaches the tank mouth, it can continue to pile beyond the tank mouth 10 ~ 15 cm. After 4 ~ 5 hours, when the fish shrinks to be flush with the pond mouth, sprinkle a layer of sealing salt, cover the surface with bamboo pieces and press the stone. Immerse the fish in salt water to fully absorb salt and remove water. In summer, it can also prevent flies from getting maggots on fish.

4. Sunning: When the fish comes out with salt water, wash the fish with salt water once to remove the polluted dirt, and then drop the salt water on the fish drying curtain to discharge. Scale up, after 1 ~ 2 hours of sun exposure, turn the fish upside down. When the fish is exposed to the sun until noon, put the fish indoors or lift the bamboo curtain at both ends to cover the fish, let it cool until 3 ~ 4 pm, and then expose it to the sun in weak light. After 2 ~ 3 days in the sun, the fish belly and gills will dry if they can't squeeze out water.