If steamed, it should keep the original flavor. Recommend this recipe.
Steamed salted fish with tofu
Technology: steaming taste: slightly spicy
Ingredients: tofu (100g) and salted fish (250g).
Accessories: pork ribs (pork belly) (40g)
Seasoning: Chili (red, sharp and dried) (3g) ginger (2g) soy sauce (5g) jiangmi wine (3g).
manufacture craft
1. Remove the head and tail of salted fish, slice two sides of fish, and cut into 8 pieces for later use;
2. Cut tofu into 1 cm thick slices;
3. Slice pork belly, dried red pepper and ginger slices;
4. Arrange the tofu at the bottom of the dish, put salted fish on it, and sprinkle shredded pork belly, shredded pepper and shredded ginger between and on the tofu and salted fish respectively;
5. Mix soy sauce and rice wine in pairs, pour them on the fish, and steam in a steamer over medium heat for 15 minutes.
Salted fish and eggplant are also good!
Braised eggplant with salted fish
Technology: Roast taste: salty and delicious.
Ingredients: eggplant (500g) salted fish (100g)
Accessories: green pepper (30g) and hot pepper (red, sharp and dried) (20g).
Seasoning: vegetable oil (40g), sesame oil (10g), cooking wine (15g), white sugar (5g), salt (3g), monosodium glutamate (2g), pepper (2g), starch (corn) (15g) and ginger (3g).
manufacture craft
1. Chop the salted salmon into pieces and soak it in warm water to remove the salty taste;
2. Peel, wash and cut eggplant into long strips;
3. Oil the wok until it is 80% hot, add tomato strips and fry until golden brown, and remove the oil control;
4. Leave the bottom oil in the wok to heat up, add the salmon pieces to fry slightly, add the minced ginger and garlic to stir fry, cook the cooking wine and water, add the refined salt and pepper to boil;
5. Add the tomato strips and cook for 10 minute, then add the diced green pepper;
6. thicken with wet starch, pour in sesame oil, sprinkle with monosodium glutamate and chopped green onion.
Recommend another dish.
Salted fish fillet with Chinese cabbage
Technology: raw and fried taste: salty and delicious.
Ingredients: Chinese cabbage (500g) and salted fish (90g).
Seasoning: ginger (8g), sugar (3g), starch (pea) (5g) and vegetable oil (15g).
manufacture craft
1. Wash Chinese cabbage and drip water for later use.
2. Wash the salted fish with real meat and drain the water. Cut the meat into strips.
3. Burn the red pot, add oil, saute the ginger rice, saute the salted fish slightly, and serve; Heat the red pot, add oil, stir-fry the cabbage until it is 80% cooked, return the salted fish to the pot, pour in the seasoning sauce, and serve.