The salted fish mentioned by the subject is the sun-dried salmon, my family ate last night salmon or last year at the end of the sun, in the refrigerator freezer for half a year, and now it is the beginning of the winter, and soon you can sun salmon. Hubei here is more fish, to the end of the year, families like to sun waxed fish, waxed fish is basically a large grass carp cured after drying, the larger the grass carp the more expensive. Some old people are a little bit nervous, but they will buy silver carp cured and sun-dried into waxed fish. I personally feel that the flavor of the two different varieties of fish after drying is similar.

The salted fish are usually very salty, so it's best to soak them in warm water before cooking to get the excess salt out and then cook them so they don't taste too salty. A friend of mine likes to steam the preserved fish with the bacon, the kind that doesn't put anything in it. I prefer to fry it first and then simmer it, and I think it makes for a richer texture.

Ingredients: salmon, minced garlic, scallions, dried chili peppers, green peppers, ginger and scallions, salad oil, soy sauce, sugar

Step 1: soak the salmon in warm water for two to three hours in advance, and if the salmon is salty, you can change the water halfway through.

Step 2: Brush the soaked salted fish to remove the salt cream on the surface, rinse it well, and drain it. Cut the garlic, ginger, scallions, dried chili peppers, green peppers and green peppers into pieces.

Step 3: Heat the pan with oil, add the walleye and fry until the surface is lightly browned, then turn over and continue to fry, browning both sides.

Step 4: Stir in the ginger, garlic and dried chili peppers, add water, soy sauce and sugar, cover and cook on high heat for about five minutes.

Step 6: Sprinkle in the green pepper pieces, high heat juice, eat the pot and sprinkle with chopped green onion can be.

The above is the practice of burning wax fish, like steamed friends can be soaked in wax fish on top of some dried chili peppers and ginger, dripping a little salad oil on the pot to steam for about half an hour. Condition can be like my friend, the bacon salmon steamed together, this two-in-one flavor is better, because the bacon fat is richer some.

We also have a kind of salted fish in our hometown is cured and sealed for a few days, do not take it out to dry, this kind of fish is not as salty as salted fish heavy, but there is a kind of slight deterioration of the taste, we call the barrel pickled fish. Barrel pickled fish is specially braised to eat, the taste is very tender, the only thing is not fresh flavor, many outsiders are not accustomed to eating that flavor.