Every year in autumn and winter, people in coastal areas begin to pickle salted fish, including Spanish mackerel, small yellow croaker, laoban, catfish, hairtail and so on. Because Spanish mackerel meat is thick and prickly, it is also the most pickled one in every household. This year, the salted dried Spanish mackerel marinated by Xiaobian has also been dried. The following small series will share the simple method of steaming salted Spanish mackerel with everyone.

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Tool materials:

Salted dried Spanish mackerel, onion, peanut oil, cooking wine, extremely fresh soy sauce and so on.

operational approach

0 1

Dried salted Spanish mackerel is about 500g, and washed with warm water for later use. You don't need to soak the dried Spanish mackerel because you don't put too much salt in it.

02

Rinsed dried Spanish mackerel is cut into a finger-wide section and put into a sand bowl for steaming fish.

03

Half a scallion is peeled off, cleaned and cut into scallion segments.

04

The cut onion segments are evenly spread on the fish segments.

05

Add proper amount of cooking wine, delicious soy sauce and peanut oil into the sand bowl in turn.

06

After all the ingredients are put in, they are sealed with plastic wrap, and small holes are evenly punched in the plastic wrap with toothpicks. The purpose of sealing the plastic wrap is to prevent steam from dripping into the bowl and lead to too much soup.

07

Add enough water into the steamer, put it into a sand bowl and start steaming. After the steamer is turned on, start timing for 40 minutes and turn off the fire.

08

After steaming, remove the plastic wrap and stir evenly.