Accessories: oil, lobster sauce, garlic and red pepper.

1. Boil the cleaned preserved fish pieces in water for two or three minutes, and then take them out for later use.

2. Heat the pot, put a little oil and put the pickled fish pieces in.

3. Wait until one side is fried until golden, then turn it over.

4. Fry until golden on both sides, then remove the code and put it on the plate.

5. Pour douchi on the surface of the fish.

6. Sprinkle some red peppers and garlic.

7. Steam in SAIC's pot for 20 minutes.

8. Steamed salted fish is finished.

Extended data

Small coup to remove fishy smell

1. Dirty hairtail: If hairtail is dirty and can't be washed with tap water, you might as well scrub it with rice washing water, so that your hands won't be dirty and the fish can be washed clean.

2. Remove fishy smell from hairtail: put hairtail in boiling water of about 80 degrees, scald it for about 10 second, then immediately soak it in cold water, then brush it with a brush or touch it with your hand, and the fish scales can be quickly removed. When cooking fish, ginger and cooking wine are indispensable.