Practice:

Dried small fish put 2 spoons of soy sauce, 2 spoons of cooking wine and 2 spoons of vinegar together and mix well, marinate for 30 minutes.

Cut millet chili and thread pepper with a diagonal knife, julienne the sharp pepper, pat the garlic flat, and cut the scallion into pieces.

Heat a pan with a little more oil and fry the dried fish for about three minutes over medium-low heat

Remove the fish from the pan, drain the oil and set aside.

Heat the oil in a hot pan again, put all the ingredients in the pan and stir-fry, add a little water and stir-fry.

Pour in the dried fish, stir fry a little, add a spoonful of water, simmer for two minutes.

Add the chopped green onion and stir-fry well.

Tips

1, pickled dried fish, soy sauce can not be put too much, also can not put salt, the back of the fried easily salty.

2, when frying dried fish can not be too big fire, otherwise easy to burn.

Expanded Information:

Salted dried fish is a processed product in which fresh fish is first salted and then dried. There are many types of raw fish that can be processed into salted and dried products, including sardines, mackerel, swordfish, and other "catchy" species, as well as high-grade species such as swordfish, puffer fish, and sea bream. The processed products of dried fish in Japan are mainly "kamaboko," in which the whole body of the fish is salted and dried, and "kamaboko," in which the belly or back of the fish is scraped and salted and dried. There are salty and dry salted and dried products (dry: water content of about 35%), but recently the number of salty and dry products with low dryness (called fresh salted and dried products: water content of about 60%) has gradually increased. This is due to technological advances in processing machinery, especially the popularization of dryers.