How to burn salted fish is delicious. Many kinds of burning methods, different fish have different burning methods. I often do three dishes, are dry salted fish, not wet salted fish:

The first, steamed.

This is the easiest thing to do, first of all, water to soak the salted fish, to soak through. Because do salted fish are put more salt, soak through the dish will be too salty. Do steamed salted fish, soak until the fish is soft on the line. Then chopped, yard put steam plate, do not put any seasoning, steamer 10 minutes on the good. Finally, with green onions, ginger, red chili and sweet wine wine sauce on top. This dish under the rice and wine, but also can be put a few days not bad, do a plate to eat a few days.

The second, stir-fried chili.

Use small mixed fish. These small fish are easy to catch in the summer, and if you can't eat them all, you can pickle them and dry them, and save them for later.

Small dried fish should also be soaked first, soak soft on the line, larger knife cut into appropriate strips, small strips of the whole. Fresh chili peppers cut, garlic cloves cut. First large fire hot lard sautéed small fish, and then into the chili pepper fried, and finally into the garlic cloves set the vegetable aroma. The whole process does not add water, do not add seasoning, even do not want soy sauce, salt, sweet wine brew. The whole process of dry frying, ring fried to the fragrance, no more water, very next wine and rice.

The third course, braised salted fish.

You can add side dishes to burn, dried bamboo shoots, fresh mushrooms and lettuce and so on, in short, side dishes to highlight the fresh. Of course, you can also not add side dishes. First of all, soften the salted fish, chopped pieces. Onion and ginger pan, under the fish pieces a little stir fry, then add water to drown, put the soy sauce and sweet wine, high heat boil, medium heat cook for 10 minutes, and then add the side dishes and turn high heat to reduce the juice. Juice finish side dishes just break raw, start the pot to plate.