Ingredients:
200 grams of dried small fish, six pieces of dried beans (shredded).
Seasoning:
One tbsp and one tsp soy sauce, one tsp cornstarch, one tsp each of sesame oil, pepper, sugar, minced green onion and minced red chili pepper, ? tsp refined salt, two tbsp salad oil, one tbsp water, and a little black bean.
How to make it:
1: Marinate the dried beans, small dried fish and edamame in 1 tbsp soy sauce and cornstarch, sesame oil and pepper for 10 minutes. [Food Forum]
2: Heat salad oil on high for 2 minutes, then add one tbsp each of sugar and soy sauce, as well as refined salt, minced green onion, minced red chili pepper, and dried bean threads, and heat on high for 1 minute.
3. Add the marinated dried baby fish, edamame, and a tbsp of water and cook on high heat for 2 minutes.
Sour Radish and Dried Fish Soup
Ingredients/Seasoning
Sour Radish 3 Dried Fish 2 taels Scallions A little pepper At your own discretion A little sesame oil
Production Procedure
(1) Wash the sour radish and slice it clean.
(2)Put water in the soup pot, put in the radish and dried fish and cook for 15 minutes, remove the impurities and pour into the soup bowl, finally sprinkle some chopped green onion, sesame oil and pepper to be ready.
Dried fish and bitter melon
Materials:
500 grams of bitter melon, 150 grams of pork ribs, 100 grams of black beans, 2 green onions, 50 grams of dried fish
Seasoning:
Monosodium glutamate (MSG), salt, 500 grams of broth
Preparation:
1, bitter melon, washed and cleaned, cut into strips, pork ribs cut into pieces. green onion cut into pieces, dried fish, black beans washed.
2, bitter melon, pork ribs into boiling water blanched over 1 minute.
3. Put the soup in the pot, then add the ribs and cook for 10 minutes.
4, then add black beans, bitter melon, dried fish are 10 minutes, add salt, monosodium glutamate, sprinkle with green onions can be .
Marinated dried fish
Marinated dried fish mostly green, grass, silver carp, Mandarin, carp, crucian carp and other freshwater fish as raw materials, salt curing and then sunshine into salty and light aquatic products.
Methods of production 1. Cutting: according to the size of the fish were used in three forms of dorsal dissection, abdominal dissection and abdominal side dissection. Dorsal dissection is generally used for large fish with thick flesh. Cutting from the fish dorsal fins under the second scale into the knife, knife to the fish skull, slightly oblique in the middle of the skull cut. Remove the viscera and tooth pier, the spine of the blood stain and the belly of the black-coated mucous membrane, gently scrape away with a razor blade. If the fish body is larger, should be in the spine under the bone and the other side of the meat thickness, respectively, open swallow knife, clip knife and slice knife, so that the brine is easy to penetrate. Fish small meat thin, can be used abdominal dissection. That is, in the middle of the fish belly into the knife, two pieces of symmetrical dissection. Abdominal dissection, can be cut into the fish body under the center line, up to the periphery of the fish eye, down to the tail on the anus until. After dissection, remove the internal organs.
2. Wash: after dissection before the blood coagulation, with a brush strip by strip in the water to wash away the blood, mucus, put into the basket, drip-dry water, you can be pickled. You can also put the washed fish body into the pre-prepared brine, immersion 3 to 5 hours, remove the drip-dry brine, and then marinated.
3. Salt curing: according to the size of the fish to determine the amount of salt, generally 18 to 24 kilograms of salt per 100 kilograms of fish. Winter and spring is less, summer and fall season is more. When pickling, the salt will be evenly rubbed in the fish body, gills, swallowing knife, eyeballs and fishing holes. Then placed in the pickling pool, meat side up, fish scales down, fish head slightly lower, fish tail diagonally upward, layers stacked. Stacked to the mouth of the pool, you can continue to stack until beyond the mouth of the pool 10 to 15 centimeters. After 4 to 5 hours, the fish body contraction to the mouth of the pool flush, and then add a layer of sealing salt, and cover the surface with bamboo, stone pressure. So that the fish body is immersed in brine, fully absorb the salt, off the water. Summer can also avoid flies maggots on the fish body.
4. Sun-drying: fish out of the brine, the use of brine to wash the fish body once, remove the stained dirt, drip-dry brine, discharged in the sun on the fish curtain. Fish scales upward, sun 1 ~ 2 hours after turning into the meat face up, sun to noon, the fish into the room or will be lifted up at both ends of the bamboo curtain to cover the fish, let it cool to 3 ~ 4 p.m., the use of weak sunlight and then sun. After 2 to 3 days of sunshine to the fish belly gills can not squeeze the water, it is dry.