Dried fish on Kang

Dried fish on Kang

Introduction:

"I remember when I was a child, I used to eat this kind of dried fish made by my mother. Whether it's rice or porridge, it's a good meal. After the fish is soaked, it's not so dry, but it's not as loose as fresh fish. It's very biting. With fragrant chopped pepper or bean paste, a piece of fish can make a bowl of rice."

Production steps:

Step 1: soak the dried black carp in clean water for one night to remove the saltiness and soften the fish.

Step 2: cut the soft fish into pieces with a knife.

Step 3: heat the oil in the pan and fry the fish until peeling.

Step 4: pour in the vinegar, cook the vinegar flavor, pour in the soy sauce and steamed fish soy sauce, stir fry.

Step 5: add 1 spoonful of Pixian bean paste, stir fry, add a little water, so as not to paste the pot.

Step 6: when the water is almost dry, turn off the heat and start the pot.

Materials required:

Dried black carp: 250g

Vegetable oil: right amount

Soy sauce: moderate

Vinegar: moderate

Steamed fish soy sauce: right amount

Pixian Douban: moderate

Note: dry fish itself is very salty, so be sure to soak out the salty inside, and then add raw sauce, steamed fish, soy sauce and other seasonings.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy