How to make salted fish delicious and not salty

Many families like to pickle salted fish, which can preserve the fish for a longer time. Adding salted fish to dishes will also make them full of flavor. If you want to make the salted fish delicious and not salty, you should desalt the salted fish before cooking. For example, you can put it in light salt water. This will make the saltiness of the fish lighter. In addition, using white wine or white vinegar are both better methods. After all, if the salty food is too salty, it will not be good for your health.

How to make salted fish delicious and not salty

◆ Desalination method with light salt water: Soak the salted fish in 2% light salt water. Use the difference in concentration between the two to allow the high-concentration salt in the salted fish to penetrate into the low-concentration light salt water. After soaking for about 2-3 hours, take out the salted fish and rinse it with fresh water. This way, the salted fish will not be so salty. ◆ The method of removing saltiness with white wine: After washing the salted fish, soak it in white wine for 2-3 hours to remove excess salt from the fish. The fish treated in this way will be fragrant and pure after being cooked. ◆ Vinegar method to remove saltiness: Put the salted fish in a basin, then pour in some warm water (enough water to submerge the salted fish), then pour in 2-3 spoons of vinegar and soak for 3-4 hours. ◆ Rice washing water method: Add 1-2 teaspoons of alkaline solution to the rice washing water, then put the salted fish in. After soaking for 4-5 hours, take out the salted fish and wash it with clean water.

Pan-fried salted fish

Salted fish tastes delicious, is rich in nutritional value and is easy to store. Ingredients: Redwood salted fish (real meat salted fish), ginger, dried chili peppers, onions, vinegar, and light soy sauce. Features: Home-cooked dishes that Cantonese people love to eat.

Procedure: Cut the salted fish into sections (you can also keep it whole), soak it in clean water for 20 minutes to soften it, cut the ginger and chili into shreds, and chop the green onion (salted fish is very salty, so the soaking time can be longer or shorter depending on your taste). After heating the pan, pour in oil, shake the pan, put the fish in and fry over medium heat. Turn it over with chopsticks, and when both sides turn yellow, add shredded ginger and dried chili peppers and continue frying until fragrant. Add appropriate amount of vinegar, a little light soy sauce and sprinkle with chopped green onions.

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