Mixed Ankang dried fish

Mixed Ankang dried fish

Introduction:

"As a person growing up by the sea, fish is always the eternal theme on the dining table, and all kinds of dried fish are the classic dishes on the dining table. There are many kinds of dried fish, basically every kind of fish can be made into dried fish, but the eating method of each kind of dried fish is different. Ankang dried fish is very suitable for cold food, because its meat is strong, compact, chewy, with onion, garlic to cold, very suitable for wine

Production steps:

Step 1: main ingredients: Ankang dried fish by-products: red pepper, garlic moss, garlic seasoning: salt, soy sauce, sugar, vinegar, sesame oil, fish sauce, oyster sauce

Step 2: soak Ankang dried fish in clean water for 24 hours, and steam the soaked Ankang dried fish in a pot for 20 minutes

Step 3: cut garlic moss and red pepper into sections

Step 4: mash garlic into minced garlic. Put minced garlic into a bowl. Add salt, soy sauce, sugar, vinegar, sesame oil, fish sauce and oyster sauce in the bowl. Mix well

Step 5: cool the steamed dried fish and tear them into pieces

Step 6: mix the red pepper, garlic moss, fish and garlic

Materials required:

Ankang dried fish: right amount

Right amount: red pepper

Garlic moss: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: moderate

Sesame oil: appropriate amount

Fish sauce: moderate

Oyster sauce: right amount

Precautions: 1. Change the water for 2-3 times in the process of soaking Ankang dried fish; 2. When steaming dried fish, spread a layer of ginger and scallion on the dried fish to remove fishy smell; 3. Add seasoning according to personal taste.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh