Sun-dried salted fish (such as pepper, sausage, preserved fish, pomfret, etc.). ) is about 100g, and the best pork belly is 150g.

Material adjustment:

Ginger 15g, onion 15g, salt 5g, pepper ring 20g, sugar 5g, steamed fish sauce 1 teaspoon, and raw flour 15g. ?

How to do it:

1. Wash salted fish with clear water and cut into pieces.

2. Cut the pork belly and marinate it with soy sauce, sugar, salt, oil and raw powder.

3. Put the main ingredients in a steaming pan, add onion, shredded ginger, pepper rings, steamed fish sauce and sugar, mix and steam in a drawer for about 10- 15 minutes.

4. Add sesame oil to the pot and serve.

Salted fish can be slightly soaked in warm water before cooking. If conditions permit, you can brush the fish with a soft brush. Fish heads and fish bellies should be cleaned, because they are easy to hide evil and shelter evil in the drying process. The most primitive way to eat salted fish: 1, steamed. Cut salted fish into pieces (different thickness, as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and pour some peanut oil on it (other edible oils are ok, peanut oil is the best). Boil and steam for 8- 10 minutes. 2. Fried food. Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, and then fried salted fish until golden on both sides. You can cut all the remaining salted fish, put them in a glass container and soak them in edible oil (preferably peanut oil). This is known as "salted fish in oil", but it is a better way to preserve salted fish. You can always take it out and steam or fry it when you want to eat it. Material selection: make your own bacon, and choose a slightly thinner back hip and shoulder meat. If there is no fat at all, bacon is not delicious, and it is all fat, which I am afraid modern people don't like either. The meat at the back hip tip is not as layered as pork belly, and it is not easy to spread out when cooking after pickling, and it is not as stiff as the front hip tip. Ingredients: pepper and salt: 1. Chop the tip of the front buttock into a piece of about 1 kg, wash it and air dry it slightly (to avoid affecting the taste during pickling, which will produce a lot of water). 2. Put salt and pepper in a dry wok, stir-fry until the fragrance overflows, and turn off the fire. 3. Wipe the pepper and salt evenly on the surface of meat without water with a spatula; Put the meat with pepper and salt in a clean jar (I sometimes put it in a big fresh-keeping box), seal it and put it in a cool place. In hot areas, boxes can be kept in the refrigerator. 5. Refrigeration time depends on the size of meat. If there is only 2-3 Jin of meat, it can be refrigerated (pickled for about 3 days). 6. Take out the salted bacon, pour water on it, let it dry for two days, and let it dry. You can fry, steam or cook soup. When it is cold, you can make a hole in the bacon and hang it with a rope to avoid being taken away by small animals. How to eat: You can slice and stir fry, dice to make soup, and make soup dishes, such as fresh pickled dictyophora in Shanghai. If it is too salty to eat, you can wash the bacon with clear water first, or soak it in clear water for a while. Creative bacon: 1, you can pickle the duck like this, and the salted duck will come out. Steamed and cooled, cut into small pieces to make cold dishes, which are delicious. 2. According to your own tastes and hobbies, you can also put pepper or cinnamon in salt and pepper according to your own tastes. Tip: Don't remove scales when pickling fish, and don't peel when pickling meat, so that the pickled meat won't shrink too much and the meat quality will become tight. Bacon is delicious and cooked food is delicious, but eating fresh meat is healthier. Think of these first. ?