Dried salted fish recipes

Speaking of dried salted fish, it was a delicacy for many people in their childhood. At that time, refrigerators were not as popular as they are now, so the fish would be marinated with salt and then air-dried or smoked to make dried salted fish. Grass carp was usually used for marinating because it has more meat. This way, not only does it taste like meat, but it can also be preserved for a longer time. You should know that a small salted fish can also make a lot of delicious food. Here I will introduce to you the complete method of making dried salted fish.

1. Fish-flavored eggplant:

1. Wash and cut the eggplant into strips, dice the plum-flavored salted fish, prepare three slices of ginger for frying the salted fish, and mince a little ginger and green onion, mix cornstarch with water and set aside

2. Add more oil to the wok. There is no other way, eggplant tastes better with more oil. When the oil is hot, add the eggplant and fry until the eggplant is completely soft. Place it on a plate lined with kitchen paper to absorb some of the oil.

3. Use the remaining oil from frying eggplant to fry the salted fish until the surface of the salted fish becomes golden and hard. Whether it is for cooking or serving with rice, ginger should be added when frying the salted fish . Ginger can be used to avoid fishy smell

4. Take out the fried salted fish, clean the pan, and add new oil, not too much, just enough to stir-fry the scallions and ginger. When the oil is hot, sauté the scallions and ginger, add the minced meat, add a little cooking wine, and add the eggplant and salted fish after the minced meat changes color.

5. Add dark soy sauce, light soy sauce, oyster sauce, sugar, and pepper to season. Light soy sauce, dark soy sauce, and oyster sauce are all salty. Decide whether to add salt after tasting. Add a little water and cook for 5 minutes, then add the starch sauce and mix well.

2. Salted fish and dried vermicelli:

Put the vermicelli into a large bowl, pour in boiling water, soak it until soft, then remove and drain for later use. Peel and mince the ginger, mince the garlic, chop the green onions, and cut the green and red peppers into small slices

1. Pour a little oil into the pan and heat it to 50% hot. Put the Shaoxing salted fish in. Fry both sides until golden brown. Then use a spatula to move it to one side of the pan.

2. Pour in minced ginger, minced garlic, chopped green onion, and green and red pepper slices, and stir-fry with oil in the pan until fragrant.

3. Pour boiling water to cover the fish pieces, add soy sauce to color, cook for 3 minutes, put the vermicelli into the pot, cover with lid and turn to low heat.

4. After stewing for 2 minutes, open the lid, add salt and white pepper, stir evenly, turn to high heat and reduce the soup.