Steamed dried fish is a common home-cooked dish, and its nutritional value is also relatively high. Although dried fish will lose some nutrients, the effect of supplementing high protein is still excellent. Before steaming, you should soak it in water to remove the salty taste inside. Other auxiliary materials, such as tomatoes and sausages, can be added during steaming.

Method 1: 300 grams of dried small fish, pepper, onion, ginger, garlic and cooking wine. Soak dried fish to remove the salty taste. Wrap the fish with pepper, onion, ginger, garlic and cooking wine.

Steam 10 minute.

Method 2: fresh fish 1 strip, ginger slices, mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

The practice is to scrape the scales and gills of fish and take them orally;

Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.