The noodle fish is just a common name, different fish in different parts of the world, referring to the scientific name is also different, such as the Yangtze River Basin refers to the silver fish, the Bohai Bay coast refers to the jade tendons of fish, the Northeast refers to the Yalu River noodle fish, and so on. Noodlefish cooked tender exceptionally, fragrant mouth, good taste, high nutritional value. It is usually bought as dried fish.

Materials

Main ingredient: 100g of dried noodle fish;

Accessories: oil, 5g of soy sauce, 10ml of cooking wine, green onion, dried red chili pepper, pepper

Steamed noodle fish

1

Take out the fish from the refrigerator and defrost it.

2

Soak in water to remove most of the salt, as the dried fish itself is quite salty.

3

After washing and soaking, fish it out and place it in a bowl.

4

Add cooking wine to remove the fishy flavor.

5

A little oil, add chopped scallions and pop.

6

Pour the fish into the pan, spread it out and toss lightly.

7

Pour in the soy sauce to add color.

8

Add a few peppercorns and a few dried red chili pepper shreds, and stir-fry dry over low heat.

Tips

Don't use high heat during the whole process, or it will be easy to paste the pan.