Add salt to the water, stir to make a light brine, and then rinse the accompanying food into it. In this way, between the salted fish and the soaking liquid, there is only a difference in the concentration of salt, and its surface tissues will not absorb pure water from the soaking liquid, and then, its internal salt, will be smoothly in accordance with the principle of the natural distribution of the flow from the high concentration to the low concentration, and will soon be released to the outside.

For the texture of dry and hard, salty and heavy cured products, in order to accelerate the penetration of water, salt analysis, can be used in the soaking salted fish in the light brine, add some alkali. With the help of alkali on the role of protein relaxation. It can effectively accelerate the softening and desalination process of salted products.

How to make salted fish:

Main ingredient: preserved fish

Seasoning: ginger, garlic, chili pepper, edamame, chicken essence, sugar, soy sauce

Detailed Steps 1: Chop the preserved fish into cubes, and soak the fish cubes in water in advance.

2: Open the fire, pour a small amount of oil, the preserved fish fried "so that the aroma".

3: After frying, put the fish on a plate and leave the oil in the pan.

4: Put ginger, garlic, chili, edamame into the pan and stir fry before pouring into the fish.

5: Give some water, in the seasoning, sugar, chicken essence, soy sauce, after a little simmer.

6: After stewing, pour into the plate, ready to steam, 10 ~ 15 minutes.