Question 1: how to burn the salted dried mackerel 1 pork, dried mackerel were cut into small pieces

2 hot pot of hot oil, popping ginger, first into the pork, stir fry color, pour a little wine, stir fry for a while, into the dried mackerel, pour soy sauce, old soy sauce, the right amount of water, boil and turn to a small fire to stew to the broth to close the dry, add a little sugar seasoning can be.

Question 2: How to make salted mackerel is delicious Reprinted netizen love butterfly son of

Salted fish stewed eggplant

Ingredients:

Salted fish, eggplant, green onions, ginger, garlic, dark soy sauce, sugar.

Method:

1. salted fish slightly soaked in water, clean, remove the excess salt on the outside;

2. eggplant cut into long strips of fingers, standby;

3. cut into small pieces of salted fish in the pan and stir fry a little, when the pan began to smell, the fish out of the standby, in the remaining oil add part of the onion, ginger, garlic, popping incense. Under the eggplant strips stir-fried until the outer skin slightly wrinkled, add a little soy sauce for color;

4. salted fish, the other half of the auxiliary ingredients down, add the right amount of sugar, a small half a cup of water, began to stew. Wait until the eggplant is thoroughly soft and can be served.

Garlic roasted salted fish

Ingredients:

Salted fish, garlic, chili peppers, ginger, pepper.

Method:

1. salted fish blanch again with water, standby;

2. oil burst incense ginger and chili pepper, and then put the fish into the stir fry for a few moments;

3. add the water to boil, put the garlic, stewed on low heat for an hour;

4. salted fish is also known as dry fish, dry and hard, so the stewing time should be a little longer, stewed out of the soup will be white, you can add a little pumping fresh.

The garlic stew is very flavorful, more delicious than potatoes.

Fried rice with salted fish and chicken

Ingredients:

A bowl of overnight rice, 100g of chicken, 50g of salted fish, 1 egg, 10g of ginger, 2 teaspoons of soy sauce, salt, oil, cornstarch.

Directions:

1. Dice chicken, marinate with 1/4 tsp salt, 1/2 tsp cornstarch and 1 tsp oil for 10 minutes.

2. Dice the salted fish and set aside.

3. Start a pot with shredded ginger, salted fish and chicken.

4. Add overnight rice and stir-fry well, then add 2 teaspoons of soy sauce.

Stir-fry rice with overnight rice whenever possible, as it has less moisture than fresh rice and doesn't tend to stick together when you stir-fry it.

5. Add eggs and scramble well!

6. Add chopped green onion before serving!

Steamed potatoes with salted fish

Ingredients:

500g potatoes, 100g salted fish, scallions, ginger

Method:

1. Peel the potatoes and cut them into 0.5cm thick slices, slice the salted fish into small pieces, mince the scallions, and spare the ginger slices;

2. Cut the potatoes and slices in the bottom of the bowl, the salted fish is spread out on top of the potato slices, and then the ginger slices.

2. Cut the potato slices and lay the salted fish on top of the potato slices, then put on the ginger slices, drizzle with some oil, and steam on the pot for about 20 minutes;

3. Steam the potatoes until they are cooked through and then remove them from the potatoes, mix the potatoes and the salted fish with chopsticks, and then put them into a plate with the soup, and then sprinkle with chopped scallions.

Steamed salted fish

Ingredients:

Salted fish, ginger, scallions, garlic, dry chili peppers, edamame, soy sauce, chicken essence

Directions:

1. Cut the salted fish into cubes and soak in warm water for one hour.

2. hot pan with oil to fry the salted fish first.

3. the next onion, ginger and garlic stir-fried flavor, and then under the soy sauce, cooking wine stew for a while to close the dry, when the pot under a little bit of chicken on it, cooled into the jar to eat some of the time to clip out of the addition of some of the Laogai Ma edamame and then steamed a little bit.

Question 3: steamed salted mackerel how to do delicious, steamed salted mackerel home practices Main ingredients mackerel 400g

Seasoning salt 3g 10g onion ginger 5g cooking wine 15ml

Steamed mackerel practices

1. First wash the mackerel, go to the fish scales.

2. Take out the internal organs and clean the fish.

3. Cut the fish into two sections, and cut a knife on both sides of the fish. Cut the green onion into sections and the ginger into slices. Put the green onion, ginger and fish together and marinate for 10 minutes with cooking wine and salt

4. Put the marinated mackerel into a plate and add the green onion and ginger slices.

5. Put the appropriate amount of water in the pot, boil over high heat, put the mackerel steamed.

6. Steam over high heat for 10 minutes, turn off the heat and take out the original juice into the pot, thicken with cornstarch and pour into the pot to boil. Before leaving the pot, put MSG to taste, and then pour the juice on the fish, you can eat. (I like to eat the original juice, out of the pot a little dry can eat)

Question 4: braised salted mackerel, braised salted mackerel how to do it delicious Ingredients Details

salted mackerel 350 grams

onion amount

ginger amount

chili amount

garlic cloves amount

old soy sauce amount

yellow wine amount

yellow wine amount <

Sugar in moderation

Cooking oil in moderation

Braised salted mackerel steps

1

mackerel section cut into small pieces, soaked in water for about 1 hour, remove some of the salty taste. Yeol-jeol dry water standby

2

Start a frying pan, burst incense onion, ginger, garlic and chili peppers, under the fish section stir-fry until slightly browned, pour a little cooking wine to fish.

3

Stir fry for a moment to add a little soy sauce, moderate sugar, water to boil until the juice can be.

4

Plate on the table, and with a bowl of fragrant white rice porridge is better!

Question 5: How to pickle mackerel First buy mackerel, and then cut the stomach, remove the viscera and gills inside the fish head, etc. (must be clean, otherwise the pickling process is easy to rot), and then carefully rubbed all over the body of the fish with coarse salt (every corner, the fish eye that, etc.), delayed the fish into a container, and then press with a heavy weight, four or five days after taking out, began to dry, it is best to be in the sun every day. And then ten days later, you can eat dried mackerel

Question 6: How to make a good pickled fish Hello!

The marinated grass carp can be cut into pieces, the oil temperature to seventy percent of the heat into the frying into both sides of the golden brown, and then sheng up.

Then put some oil, put onion, ginger and garlic, burst incense, according to personal taste can put some red pepper or green pepper, and then put the fish block, put a bowl of water, cover the pot, the juice is almost less dry when put some seasoning such as thirteen spices, cooking wine, soy sauce, and finally put the parsley and vinegar, sheng up on it, our hometown is this way to eat, it is very tasty.

Question 7: How to do the best steamed salted mackerel Steamed salted mackerel simple practice Preparation of the main ingredients

salted fish to phosphorus wash, ready to cut

cut off the fish into the plate

put cooking wine, green onions, ginger

pot of water first boil, boil into the fish is 15 minutes

salted fish out, fish out of the green onions, ginger can be

the first time I saw the fish, I was very pleased to see that the fish was very good, but I think it's a little bit too late for that.

Question 8: How to make drowned fish delicious Methods / Steps

1

Pickled fish soaked in cold water overnight to remove too much salty flavor. Wash the soaked fish pieces and set aside on a plate.

2

Cut more garlic and ginger, and prepare dried peppers.

3

Heat the oil in a pan and fry the fish until golden brown on both sides.

4

This is the fried fish, do not fry too old.

5

Wash the pan and put the oil back on the heat, add the garlic and ginger and stir-fry to get the flavor. (Do not use the original oil to fry fish, not fish to be salty.)

6

Turn off the heat and add dried peppers to stir fry the flavor.

7

Add pepper, sugar and stir fry evenly

8

Add fish pieces and stir fry evenly. Coat each piece of fish with pepper.

9

Turn up the heat and add a large half bottle of beer, making it as high as the fish pieces.

10

Cook for 5 minutes on both sides turning to give the fish more flavor and tenderness.

11

Season with a little soy sauce and vinegar before starting, and collect the soup to plate.

12

The marinated fish is more flavorful than fresh fish. The meat is very tender, fragrant and a little spicy, and a little sweet and sour flavor, the main thing is not salty yo, delicious ah! So what are you waiting for, let's get the pickled fish out of the house and make it.

Question 9: How to do a good pickled fish is delicious The best way is to eat steamed, steamed and cooled after cutting into pieces, in the most chewy more fragrant

Question 10: How to do a good pickled fish pickled fish cooking method Main Ingredients

Pickled Fish

3

Supplementary Ingredients

Ginger

Moderate

Moderate

Garlic

Moderate

Oil

Moderate

Steps

1. Scoop out the ingredients from the fish belly and put them aside. Then peel off the fish scales.

2. Rub the pan with ginger to prevent the fish from sticking to the pan when frying.

3. Add cooking oil to the pan and slowly brown the fish on low heat. The fish is marinated, and the skin is really hard to fry. The fish is very difficult to fry. The surface is a bit mushy. The skin also fell off. I'm not sure if I'm going to be able to improve on this next time, but I'm going to have to use a little bit of cornstarch.

4. Stir fry the spices in the remaining oil in the pan.

5. Cut the garlic cloves into pieces.

6. Put water in the pot and boil the fish.

7. Add the garlic cloves. Then start the pan.

8. On the table ...... It's a bit salty. It doesn't look good. Just look at it from a distance.

Tips

The pan can be rubbed with ginger to prevent the fish from sticking to the pan when frying