The idiom "Salted fish turns over" is the latest idiom, which happened to 10-year-old Liang Qichao in 1883. Back then, he took a boat from Xinhui to Guangzhou to take the exam. The people on the boat were all well-educated people, and they went together to take the exam. The three-day journey was monotonous and boring. In addition, we only had salted fish and dried rice, which made everyone even more dissatisfied. So someone joked that you might as well make pairs with salted fish and dried rice and practice your skills.

Liang Qichao is the youngest, and the others are adults. When everyone was hesitating, he was the first to say something:

"After Taigong went fishing, Jiao Ge picked up the salt." It was talking about the fish caught by Jiang Taigong, which Jiao Ge salted. . Jiang Taigong and Jiao Ge were contemporaries. One fished and the other sold salted fish. The plot was appropriate and natural. So this seemingly simple pair shocked a lot of scholars when it came out. Later generations commented on this 10-year-old baby:

"The Guangdong salted fish has since turned around and become elegant and elegant."

This allusion tells us at least three pieces of information:

1. The history of salted fish is very old and has been around since Jiang Ziya’s time;

2. Salted fish is the daily food of people along the southeast coast;

3 Refined people like Liang Qichao and Liang Qichao are optimistic about Xianyu but not disparaging.

So how do you cook salted fish so deliciously? There are many ways to cook it, and different fish have different ways to cook it. Next, I will introduce several types to you:

1. Steaming:

This is the simplest to do. First, soak the salted fish in clean water and soak it thoroughly. Because a lot of salt is used to make salted fish, if it is not soaked thoroughly, the dish will be too salty. To make steamed salted fish, soak it until the fish meat is soft. Then chop it into pieces, place it on the steaming plate, and leave it in the steamer for 10 minutes without any seasoning. Finally, top it with onion, ginger and red pepper sweet wine fermented sauce. This dish goes well with rice and wine, and it can be kept for several days without spoiling. You can make a plate and eat it for several days.

2. Stir-fried chili peppers:

Use small fish. In summer, these small fish are easy to catch. If there are too many to eat, they are salted and dried in the sun and saved for cooking later.

You should also soak the small dried fish first, just soak it until soft, then cut the larger ones into appropriate strips with a knife, and cut into small strips whole. Cut the fresh peppers and chop the garlic sprouts. First heat the lard over high heat and sauté the small fish until fragrant, then add the chili peppers and sauté until fragrant, and finally add the garlic sprouts to enhance the aroma of the vegetables. No water is added during the whole process, no seasonings are added, and no light soy sauce, salt, or sweet fermented rice wine is required. The whole process is dry-frying, stir-frying until fragrant and no water vapor disappears. It is a perfect accompaniment to wine and rice.

2. Steamed salted fish and dried radish:

Main ingredients: salted mackerel, dried radish;

Ingredients: onion, ginger, dried chili;

Seasoning: Yipin fresh soy sauce, cooking wine, pepper oil, one star anise segment, appropriate amount of peppercorns;

Method:

Soak the salted mackerel in clean water, with the middle Change the water several times, preferably soak it overnight until the mackerel softens. The dried radish is also soaked until it softens and swells, and the hard core is gone.

You can cut the salted mackerel into pieces of the same size, and cut the soaked dried radish into pieces about the same size as the salted mackerel.

Pour the cooking wine, fresh soy sauce, peppercorns, star anise, and a little sugar into the salted mackerel, mix well, and then put the mackerel skin side down into a large bowl. Place the dried radish on top of the mackerel, add onions, ginger, dried chilies, drizzle with a little peppercorn oil and mix well.

After the steamer is put on steam, put the Spanish mackerel into the pot and steam for about 15 minutes, until the Spanish mackerel is oily and the radish is dry and soft. Take out the mackerel and flip it on a plate, then you can eat it.