Main ingredients

1 and a half cured fish

Accessories

Small red pepper

About 10 pieces

Garlic, ginger, green onion

A little more

Laoganma black bean sauce

2 spoons

Salt

p>

Half spoon

MSG

2/3

How to make Xiang-style cured fish

1.

The fish is smoked fish brought from my hometown, it is very fragrant. Wash the fish in clean water.

2.

Cut the fish into pieces, put them on a plate, and soak them in water. Because the fish is salty and drier, it will be better to bubble. Pour off the water when it's almost cooked.

3.

Cut the peppers, garlic, ginger and green onions.

4.

Pour oil into the pot. Heat the oil until it starts to smoke.

5.

Turn down the heat and start frying the fish fillets in the pan.

6.

Fry over low heat until both sides are brown, ready to add ingredients...

7.

Turn up the heat Point, put the chili garlic ginger in the oil and fry it a little.

8.

Put Laoganma, a little salt, and a little MSG. Stir fry evenly.

9.

Always use medium heat, put a small bowl of water, then add the shallots and simmer, turn to high heat to reduce the juice.