Dried preserved fish home practices are as follows:

Materials: dried preserved fish, green peppers, ginger, garlic, salt, oil, oil, soy sauce, water.

1, due to the dry waxfish is very hard, so you need to soak in warm water for 30 minutes in advance, soak and wash 2 times after the waxfish will be washed away some of the salt flavor, and then put on top of the board will be chopped into small pieces of waxfish, plate spare.

2, will be cleaned after the green pepper, do not need to remove the seeds, directly diagonal knife cut into slices, plate spare, and then the ginger first sliced, and then cut into silk, and then peel the garlic, and then cut into slices, together with the plate spare, so that all of our ingredients are finished, and then formally start cooking.

3, start a pot of oil to heat, and then put the ginger and garlic slices, stir fry incense, stir fry incense into the chopped preserved fish, and then stir fry evenly, the preserved fish fried to dry incense.

4, such as waxfish fried to the surface of the charred, add 2 tablespoons of oyster sauce, add 2 tablespoons of soy sauce, because the waxfish with salty, so do not need to add salt, stir fry evenly so that the waxfish covered with soy sauce color, and then put 1 bowl of water, cover the pot, high heat simmering for 3 minutes, will be the waxfish cooking soft.

5, and so the waxfish after cooking soft, the pot of soup is not much left, add cut green pepper, and then stir-fry juice over high heat, until the soup is basically dry, green pepper broken raw can be out of the pot on the plate.