: Dry Roasted Waxed Fish
Ingredients
Waxed Fish *** cut into pieces to soak soft, scaled, cleaned ***, dried chili peppers, dried edamame, ginger, cooking wine, water
Practice
1. Edamame chopped; dried chili peppers broken into segments; ginger cut into julienne strips.
2. Frying pan pour oil, oil hot under the fish pieces fried on both sides.
3. Cook the wine, add ginger, chili, edamame and stir fry for a moment.
4. Add a small bowl of water, boil over high heat and then turn to low heat.
5. Smother until the water is dry. If the fish is not soaked beforehand and very dry and hard, in the previous step after boiling, into the pot into the pressure cooker for 20 minutes can also be, I used to do so, the flavor is also very good.
: tempeh and chili stewed preserved fish
Ingredients
preserved fish, tempeh, chili powder, chicken essence, green onions
Method
1. preserved fish chopped small pieces of tea oil over the incense and fished out;
2. the rest of the oil under the tempeh and chili powder sauteed incense, poured into the fried preserved fish and mix well;
3. sprayed with a little water stewed for a while, sprinkled with chicken essence and green onions. On OK!
：Waxed meat and steam
Ingredients
200 grams of preserved chicken, preserved fish, preserved pork, chicken broth, 25 grams of lard, 15 grams of tempeh, 5 grams of red bell pepper, 0.5 grams of monosodium glutamate (MSG).
Practice
1, the preserved chicken, preserved fish, preserved pork clean, into the steamer meat steamed through removed.
2, the preserved chicken, preserved fish boneless, with preserved pork are cut into long strips. Black beans, red pepper were chopped.
3, the preserved chicken, preserved fish, preserved meat barcode into the bowl, add black beans, red pepper, lard, chicken broth, monosodium glutamate (MSG), put into the steamer to cook rotten removed, buckle into the plate that is completed.
Tips
Characteristics
Mellow and flavorful, nutritious and tasty.
Operation Tips
To steam with high fire, can be matched with other wax products with steam.