1, put the waxfish in the water soak for a period of time, when the fish is soft, drain

2, ready onion, ginger and garlic, chili

3, pour the oil, seven minutes of oil to cook pour onion, ginger and garlic will be the pan burst incense and then fished out

4, and then oil, will be the fish into the pan frying to a golden brown into the fried onion, ginger and garlic, pouring a little bit of water, water after boiling out of the pot

Note: because the wax fish in the production process has been salted, so do not put too much salt in the cooking process

The second method:

the onion, ginger and garlic fish into a steamer, pour the right amount of salt, oil, steam ten minutes over high heat

The general eating department is steamed wax fish, fried bacon, popping preserved sausage. Later, I combined these waxy goods together with sharp peppers burned to eat, the flavor is very good. Especially in the summer, the family's appetite is not good, so a few kinds of green vegetables to change to eat tired, the weekend to do a plate of braised salmon, will make them appetite.

Practice is as follows:

We will be about 400 grams of preserved fish soaked in water and softened, cleaned and cut into one-inch square small pieces, bacon, preserved sausage, a little cleaned and cut into slices. After the pot is hot, pour the appropriate amount of cooking oil, add finely chopped dried bell peppers, ginger, garlic, and then pour into the waxfish fried to both sides of the charred brown, then add bacon and salami slices stir-fry until browned, add wine, vinegar, soy sauce, sugar stir-fry to the supreme color, add water, cover and simmer until cooked, and then add pepper, monosodium glutamate, green onions can be mounted on the plate.

This dish is fragrant, spicy, fresh, slightly sweet and sour