The practice is as follows:
1, buy about half a catty of ground pork, then add 2 teaspoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 2 teaspoons of sesame oil, salted fish and 1 teaspoon of fish sauce.
2. Stir the materials in step 1, add 3-4 tablespoons of water while stirring, mix well and marinate for 30 minutes.
3. When curing meat, put a piece of salted fish in the pot, take out the steamed salted fish after 5- 10 minutes, and take the salted fish for later use.
4. Mix the marinated meat with 3 teaspoons of raw flour, and mix the marinated meat with the salted fish meat in step 3.
5. Take a slightly deeper dish, add 1 teaspoon of oil and wipe well. Put the meat stirred in step 4 into a dish, and put a piece of ginger and a piece of salted fish on it.
6. Steam with high fire after the boiling water 10- 15 minutes. Finally, sprinkle some chopped green onion before serving.
Salted fish is salted and dried fish. Fish used to rot easily because there was no low-temperature preservation technology. Therefore, fishermen all over the world have preserved fish in this way.
In ancient China, salted fish was called "abalone", and there was an idiom "the home of abalone" (this is not the abalone that is now regarded as a precious seafood). Guangdong salted fish is famous for its Mayou, which is a kind of Meixiang salted fish with a strong and special smell. Fried rice with salted fish and chicken granules, a Guangdong specialty dish, is made from this.
20 17127 October, the list of carcinogens published by the International Agency for Research on Cancer of the World Health Organization was preliminarily sorted out for reference, and Chinese salted fish was in the list of carcinogens.