How to steam salted fish Ingredients tender tofu 1 box. Salted fish 1. Pork 40 grams. 1 shredded chili pepper. Ginger 2 slices. SeasoningsSoy sauce 2 tbsp. 1 tbsp rice wine.

Making

1 Remove the head and tail of the salted fish, slice off both sides of the fish meat, cut into 8 pieces and set aside.

2 Cut tofu into 1cm thick slices.

3 Slice the pancetta finely.

4 Cut the chili pepper and ginger into thin strips.

5 Arrange the tofu on the bottom of the plate, add the salted fish, and sprinkle the shredded pork, chili pepper and ginger in the middle. Add 2 tablespoons of oil to taste and pour over the fish. Steam the fish in a steamer basket over medium heat for 15 minutes.

Expanded Information

How to Pickle Salted Fish

Prepare the ingredients: two large fish and salt.

Scrape off the fish scales and wash, use a sharp knife to make an incision from the tail to the back of the fish.

Pick open the belly of the fish, pull out all the fish's internal organs, cut off the head of the fish and wash it.

Use salt to rub two layers of salt all over the fish inside and out and put it in a pot, turn down the fish after two days and marinate it for four days time to sun.

Use wire or cloth to put on the top of the fish, use chopsticks or bamboo sticks to hold the fish open, and hang it outdoors in the sun.

Sun the fish for 4 to 5 days until it is 70% dry. If it is cloudy and raining, hang the fish in a ventilated area to dry.