Never do it, or it will taste bad. Preserved fish and sausages are the delicacies we will prepare during the Chinese New Year, and these delicacies will often appear on the dinner table during the Chinese New Year. Fish with pickled vegetables will taste more delicious. If it can be heard, it will not go bad if it is preserved for a long time. There are many ways to cook preserved fish. We can fry it or steam it, but among them, I like fried fish best.

Fried preserved fish is a delicious food that many people like to eat, but some netizens said that the spicy and hot fish they cooked at home would be particularly hard and fishy. Actually, it has something to do with the production method. When cooking fried bacon, you only need to pay attention to these details to make delicious and beautiful fried bacon. Let's look down together

First, we need to clean the salted fish, then cut it into small pieces and steam it in a pot for about ten minutes. Some people may ask, do you need to blanch in advance? The answer is no, because after blanching, the taste of fish will lose a lot, and the umami taste inside will disappear with blanching, so we can steam preserved fish to soften its meat and increase its fragrance. The meat will not be too hard when doing this. Then prepare a fresh garlic sprout, cut it into pieces and put it aside. When cooking fried preserved fish, I personally prefer spicy taste, so I can put more peppers when cooking.

First, heat the oil in a pot. When the oil temperature is 50% hot, add the onion and garlic slices to stir fry until fragrant, then add some dried peppers, then add the steamed fish pieces, stir fry evenly, then add the chopped garlic seedlings, stir fry and pour in some soy sauce, and season with salt, sugar and chicken essence. Stir-fry evenly, and then you can take out the pan, so that a delicious and simple fried spicy and hot fish is ready. Therefore, pickled fish must not be blanched, and water should not be added in the process of cooking, because water will increase the fishy smell of fish.