Waxed fish are mostly grass carp and mackerel, waxed fish from Shaoxing, non-smoking flavor, burning method is steamed. Burning before soaking in warm water for a while to salty, and then put some sugar and wine, onion and ginger steamed through, eaten when cut sticky vinegar to eat. Afraid of salty, sometimes also put in the pot to cook, less water, put on the seasoning to cook through, open the pot when the fish out. There is, that is, in the vegetable pots under the put some thousand or tofu or vermicelli or taro, and then put on the raw materials dripping with seasoning steam.

Waxed products in addition to steamed to eat the original flavor, Yunnan, Guizhou and Sichuan people there, more than sliced and fried to eat, including bacon, preserved sausage, the practice of the most is to use green pepper or garlic leaves fried, of course, but also to put the dry red pepper, frying only a little yellow wine spray. Any pickled product can be eaten raw, so you don't have to be afraid of frying it.

Burning preserved fish, the two most used home practices:

1. will be three layers of meat boiled to half-penetration, beat the oil, pour into the preserved fish strips, add yellow wine, ginger, garlic, dry red pepper, sugar, a little bit of water and slow-fire cooking, you can also put a little soy sauce, to be dry when the soup juice to hit the water, and then steamed, it is a very fresh and tasty home-cooked dishes.

2. frying pan in a frying pan under the ginger, garlic and dry red pepper, put in the dried fish, pour a big bowl of tea strong tea, cook dry.

But get these two practices and not willing, so searched for a preserved fish dishes, it looks very good:

Preserved fish roasted flower meat practice main ingredients: preserved fish 400 grams of meat, 370 grams of pork

Applications: 12 vegetable hearts, straw moderate

Seasoning: salt, chicken powder, yellow wine, pepper oil, sugar, soy sauce, red curdled rice, broth, ginger, green onion, salad oil, red curd juice, each appropriate amount

Making Steps

1, the waxfish soak clean, chopped into pieces spare. Cut the meat into square pieces and tie them with straw, soak them in oil.

2, the pot into the oil, ginger, green onions fried incense, into the preserved fish, pork, injection of broth, boiling, seasoning, coloring, simmering crispy into.

The key to making

Waxed fish to the winter solstice after the curing of air-dried is good.

Cooking with a small fire simmering, so that the fish has meat flavor, meat has fish flavor.