Hunan cured fish recipe

Hunan cured fish is quite famous and tastes very fresh and salty. There are many ways to cook Hunan cured fish. The marinated cured fish can be used for steaming or stir-frying. When cooking cured fish, add a little more oil. In addition, the fire should not be too big to avoid burning. Generally, the peppers will not be too spicy after being fried in the pot. Let us learn about the homely methods of cooking Hunan cured fish.

Hunan cured fish recipe

Ingredients : 1 and a half cured fish; auxiliary ingredients: about 10 small red peppers, garlic, ginger, more green onions, 2 spoons of Lao Gan Ma black beans, half a spoon of salt, 2/3 of MSG

1. The fish is smoked fish brought from my hometown, it is very fragrant. Wash the fish in clean water.

2. Cut the fish into pieces, put them on a plate and soak them in clean water. Because the fish is salty and drier, it will bubble better. Pour out the water just when it’s almost time to fry.

3. Chop the chili, garlic, ginger and green onion.

4. Pour oil into the pan. Heat the oil until it starts to smoke and start cooking.

5. Turn down the heat and start frying the fish fillets in the pan.

6. Fry over low heat until both sides are browned, then add the ingredients...

7. Turn up the heat and sauté the chili, garlic and ginger in the oil.

8. Add Lao Gan Ma, a little salt and a little MSG. Stir fry evenly.

9. Keep the heat on medium, add a small bowl of water, then put in the shallots and simmer, then turn to high heat to collect the sauce.

10. It’s done, you can start eating.

Cooking Tips

Notice! 1 Use slightly more oil than usual. 2 Don’t use high heat, as it will burn easily. 3 The chili will not be so spicy if it is cooked with oil. 4 Don’t put too much water, otherwise it will become boiled fish, haha.

Method 2

Ingredients: 1 cured fish Seasoning: 5 grams of green onion, 4 slices of ginger, 4 cloves of garlic, a little cooking wine, 2 tablespoons of black bean sauce, 2 tablespoons of lard

1. Cut the cured fish into pieces, soak it for a while in advance, wash and drain. Chop garlic. Heat lard in a pan, sauté scallion and ginger, add black bean chili sauce, and stir-fry over low heat (the soaking time can be adjusted according to the degree of dryness and saltiness of the cured fish). 2. Add the cured fish, add a little cooking wine, stir-fry evenly, turn off the heat, add chopped garlic, mix well, and pour into a plate. Steam for 40 minutes

Dish Features 1. The cured fish is steamed with black bean chili sauce. It tastes great and goes well with rice. You can add bacon and steam it together to make it taste better. 2. When the autumn wind blows, eat cured food: cured fish, steamed cured fish with fermented black beans, cured chicken legs, and dried squid.