Operation:

1, cut salted fish into sections (or whole), soak in clear water for 20 minutes to make it soft, shred ginger and pepper, and mince onion (salted fish is very salty, depending on personal taste, the soaking time can be long or short).

2. After the pot is hot, pour the oil, shake the pot and fry it in the fish.

3. Turn with chopsticks, fry until both sides are yellow, add shredded ginger and dried Chili, and continue to fry for fragrance.

4, add the right amount of vinegar, a little soy sauce, and sprinkle with chopped green onion.

Eel practice:

Raw materials:

One baked eel (300g), one avocado, right amount of red crab seeds, half burdock, half carrot, half yam and one pea seedling.

Practice:

1. First, naturally thaw the Japanese-style braised eel, and cut the eel body into 3-4 cm sections for later use.

2, avocado peeled and cut into small dices, can also be stirred into mud.

3. Burdock and yam are peeled and cut into thin strips longer than eel. Soak in salt water for a while,

4. Carrots and pea seedlings are also cut into thin strips of the same length.

5, boil the water in the pot, add carrots, burdock silk hot for 30 seconds to take out.

6. Take some filaments separately, put them neatly, and roll them with eel slices.

7. Finally, marinate the radish with Japanese yellow, cut it into thin strips and tie it tightly. Garnish with avocado and red crab seeds.