Steps to make air-dried fish:
First of all, prepare the seasoning salt and pepper. First, pour the salt and pepper into the pot and stir-fry. The amount of salt and pepper can be deployed according to the size of the fish. After frying the salt and peppercorns, as long as it can be sprinkled all over the fish. As long as the peppercorns have been stir-fried, it is considered to be done. Next, pour the sauteed salt and peppercorns onto a board and crush them with a rolling pin. The purpose of crushing with a rolling pin is because both seasonings have large particles to avoid unevenness when applying them to the fish.
When the seasonings are ready, you need to split the cleaned fish lengthwise, like this, into slices. At this point, it's time to sprinkle the peppercorns and salt evenly over the fish. This is done to draw out the water and fish oil from the fish. It is worth noting that both the inside and outside of the fish should be sprinkled with salt and pepper.
Well an air-dried fish is made. Hang the finished air-dried fish outside the window with an S-hook, and after ten days, it will be ready to eat.
When the air-dried fish is done, wash it with cool or warm water. If you feel salty, you can soak for a while
Salted fish can be slightly soaked in warm water before cooking, if conditions permit, you can use a soft brush to brush the fish body. Fish head and fish belly because in the sun process easily wisdom hide dirt, more to clean.
The most original way to eat salted fish:
1, steamed.
Salted fish cut (thickness of the thickness of the little finger thickness, want to eat how much to eat how much to cut), cleaned and loaded; ginger shredded, sprinkled on the salted fish, and then drizzle a little peanut oil on the top (other cooking oil can be to peanut oil taste the best), the water boils on the pot after steaming on the 8-10 minutes on the line.
2, fried.
Salted fish cut into pieces, cleaned; ginger cut into julienne strips; first under the oil, and then under the ginger, and then put the salted fish on the frying, frying until both sides of the golden can be.
The rest of the salted fish, you can cut them all, in a glass container, pour into the cooking oil (preferably peanut oil) soaked, which is the famous "oil dip salted fish", is a better way to save salted fish. When you want to eat it, you can always take it out and steam or fry it.
Dry fish first soaked in water for a day, the purpose of one: soak off excess salty flavor, purpose two: soaked dry fish after soaking soft, easy to cut, but also easy to clean, because, dry fish by the wind and the sun after the appearance of more dust. The next step in burning fish: in a hot pan into the onion, ginger, anise, pepper fryer, fry the aroma, into the fish stir fry, about 3 minutes, add sugar, cooking wine, a small amount of red soy sauce, and then into the fish one-third of the amount of peanut rice and water with a high fire boil, (peanut rice beforehand, soaked in water for about 1 hour or so) and then, with a small fire and then slowly cook, not only the taste of fish, and the flavor of peanuts is very tasty, but also the peanuts, and the taste of fish. If you like spicy food, you can also put chili peppers in the frying pan.
Salted dried fish practice:
Fish big, salty can be burned pork or straight row, no salt.
Cut pieces, pot of oil, fry meat first, then add fish, fry, add good cooking wine, add water to sink the fish, with a small fire (keep the water seems to be open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect the dry water, do not be too dry, add pepper, a little monosodium glutamate (MSG), put a little bit of sugar, add a little bit of scallion segments. End.
Salted fish and eggplant casserole
Materials: salted fish two two, cut grain; eggplant two, peeled, hobnail cut block or cut long; garlic, ginger moderate; edamame several chopped;
Practice:
1, eggplant in the seventy percent of the oil oil over the oil (Figure saving thrift can be chosen: hot pot without oil sautéed dry eggplant), the main thing is to control the dry eggplant in the excess water;
2, frying pan sautéed ginger, garlic, edamame grains into the salted fish grains stir-fry, under the wine; add the eggplant, put a little salt, sugar, soy sauce, five spice powder for seasoning, stir-fry for a minute or two to the materials evenly, change into the casserole and add a cup of broth or water, simmering five minutes, thickening the juice, under a few drops of sesame oil, add a little chopped green onion or garlic can be.