Hakka stir-fried dried fish

Ingredients?

Wild dried fish 150g

Fresh chili

Salt< /p>

Ginger slices

How to make Aqin Hakka stir-fried dried fish?

Put an appropriate amount of dried fish in a bowl, pour warm water and soak for about 10 minutes.

Heat the pan and pour in oil (a little more than usual for frying vegetables). When the oil is 70% to 80% hot, take out the soaked dried fish and put it into the oil pan. Add the salt and the previously prepared Shredded ginger.

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Fry until both sides turn golden brown.

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Put the fried fish through, put the prepared chili peppers into the pot, and add salt (just add the salt of the chili peppers). That’s it. If you add too much salt and pepper when frying the dried fish, you don’t need to add salt.) Stir fry.

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The chili is super good. Mix the dried fish and stir-fry it. Add a little water and MSG or chicken essence.

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Place the pot on the plate.

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Tips

This is a very delicious dish. If you think it is spicy, you can eat more. Don’t recommend it. For those who like spicy food, you can add some vinegar when cooking to reduce the spiciness and make it taste sweeter

Dried Drunken Fish

If you like Shaoxing Dried Drunken Fish , the recipe I found online was very complex, with a lot of seasonings, and was not suitable for families. I made a recipe myself, and it was very successful. The taste is not salty, but the aftertaste is very fresh, and the meat is like garlic cloves. It is suitable as a snack or as a drink.

Ingredients?

1135 grams of clean fish meat

10 grams of salt

2 grams of red pepper

White sugar 80-90 grams

1 gram pepper

2 grams cinnamon

2 grams chili pepper

2.5 grams bay leaves

2 grams of star anise

65 grams of green onions

32 grams of ginger

190 grams of glutinous rice wine

100 grams of high-quality liquor

100g anchovy sauce

100g shrimp oil

300g chili sauce Tiancheng Yiyi soy sauce

1.6g Angelica dahurica

300 grams of Huadiao wine

How to make Shaoxing dried drunken fish?

2 grass carp, only fish meat, the net weight of the fish after deboning is 1135 grams.

I have tried silver carp, and the taste of silver carp meat is not as good as grass carp. The meat is a bit bad and not delicious.

In addition, the fish must be completely opened from the middle, otherwise it will not be easy to taste.

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The spines on the belly of the fish are also removed.

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Freshwater fish has a strong smell. If you want the finished product to be of better quality and have no fishy smell, add another step and scald the fish skin with boiling water to remove the fishy smell. .

Boil water at a temperature of 70-80°. Pour the hot water on the fish skin and you will see the fish skin curl up.

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After boiling water, scrape off the mucus on the surface of the fish skin and rinse it clean.

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Put 10 grams of salt and 2 grams of red pepper, spread the salt evenly and marinate overnight. If the room temperature is high, put it in the refrigerator.

The function of this step is to firm up the fish meat and remove the fishy smell.

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This is fish that has been marinated overnight. The fish does not come out of the water very much.

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Wash the marinated fish.

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Dry excess water.

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Add marinating seasonings:

Take a pot, add 80-90 grams of sugar, 300 grams of Huadiao wine, and Lee Kum Kee Tiancheng 300g soy sauce, 1g pepper, 2g cinnamon, 2g Devil's Spicy, 2.5g bay leaves, 2g star anise, 1.6g Angelica dahurica, 65g green onions, 32g ginger, 190g fermented glutinous rice, 100g high-strength liquor, anchovies Pour 100 grams of fish sauce and 100 grams of shrimp oil into the pot.

In this, the ingredients of salted soy sauce, anchovy sauce, shrimp oil sauce, and white sugar are the core. If there is no fish sauce, you can use light soy sauce instead.

The amount of green onions and ginger does not matter at all. I put more green onions here because I have a lot at home, so I put more.

If you like it slightly sweet, add 90 grams of white sugar. If it is just for seasoning, add 80 grams of white sugar.

Simplified version recipe 2:

500g of Lee Kum Kee Tiancheng Yiyi, 80g of white sugar, 100g of white wine, 400g of rice wine, 2g of cinnamon, 2.5g of bay leaves, 1 piece of Angelica dahurica, 1 gram of pepper, appropriate amount of dried chili pepper, ginger, scallions or spring onions.

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Bring the above ingredients to a boil.

You can also add coriander, celery, millet, pepper and garlic. These condiments go well with drunken fish and make the flavor stronger.

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Let cool and pour into the fish to submerge the fish.

Soak for three days.

This step must be kept in the refrigerator, otherwise the fish will be sour, so turn it once a day.

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I made soy sauce fish last year and it tasted good. This year I changed the recipe slightly and made drunken fish.

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This is anchovy sauce and shrimp oil sauce. Because I have them ready-made at home, I put two kinds. If not, replace them with the same amount of Shanghai Lake sauce. Sheep sauce.

Later I tried drunken fish without fish sauce, but the taste was a bit worse and the texture was not rich enough.

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Read it once a day.

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Take out the fish that has been soaked for three days and put the seasoning on the fish.

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Steam in a pot with cold water, turn to medium heat, calculate the time, and steam for 20 minutes.

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Steam out a lot of juice.

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Pour the steamed water in, boil the old brine, and seal it in the refrigerator.

Save the old marinade for later use, taste it and add various condiments.

There is no proportion in the old stew. If it is light, add fish sauce and light soy sauce, then add sugar, fermented glutinous rice, white wine, onions, ginger, garlic, spicy millet, pepper, celery and coriander, etc., the taste will be It’s getting thicker and thicker.

Laolu has a special feature, that is, it will turn into fish jelly. After adding seasonings, boil it, let it cool and then soak the fish.

However, the frozen state of the fish has an impact on pickling. Therefore, it is estimated that this old brine should be given up after using it twice at most, otherwise the fish will not be able to taste in the frozen state.

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Pack the drunken fish in a plastic bag and store it in the refrigerator.

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Cut into pieces.

When cutting, press the knife edge vertically and resolutely. Do not cut back and forth, otherwise the incision will be rough and unsightly.

If you want to make it easier to eat, after cutting the fish, gently touch the cross section of the fish with your fingers and pull out the fish bones. This will also make it easier to vacuum-pack the fish until it is finished.

It tastes good, with a fresh aftertaste and just the right amount of saltiness.

The fish sauce in this recipe has a stronger taste. If you are not used to fish sauce, you can replace the fish sauce with light soy sauce.

The finished fish fillets have just the right dryness and moisture, making them very moist to eat.

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Tips

The marinated fish should be marinated for no less than two days, preferably three days, so that it can be steamed The fish meat is in the shape of garlic cloves and has a strong taste. The marinating time is short and the fish meat powder has a bad taste.

If fish sauce is not added, the taste of the finished product will be reduced.

When marinating, the fish must be placed in the refrigerator, otherwise the fish will become sour.

Filter the old brine and boil it. You can freeze it in the refrigerator. When making it for the second time, add one-third of the original recipe to the old brine. If there are not many fish, you can also add no ingredients. Add a small amount of salt.