Dried fish with garlic and chrysanthemum

Dried fish with garlic and chrysanthemum

Introduction:

"Dad! Do you still have the dried puffer fish that uncle Lu sent you? " "Yes, not much. You can take all you like!" "Hey, hey, I'll take less, or I'll do it here at noon!" "OK, take the rest home!" It's said that a run girl is half a thief, and I'm no exception. When I go back to my mother's house, I even eat and take with me. I wish I could dig up all the good things from my mother's house. No, the dried puffer fish sent by my father and friend is on my mind again. With kuju, dried fish with garlic flavor after stir frying, garlic powder fried in red oil, fragrant black sesame, pomegranate wine made by my father, only half a cup, drunk and confused.... "

Production steps:

Step 1: prepare the ingredients.

Step 2: dry clean the puffer fish and soak it in warm water.

Step 3: tear it into small strips by hand.

Step 4: soak the chrysanthemum with light salt water and clean it.

Step 5: cut into small pieces.

Step 6: cut garlic into small pieces.

Step 7: add proper amount of homemade red oil into the pot.

Step 8: add minced garlic to the pot. Stir fry until the garlic turns yellow.

Step 9: add dried puffer fish.

Step 10: stir fry over medium heat until it tastes good. Turn off the heat and let cool.

Step 11: put the washed chrysanthemum on the chilled hand fish. (I'm lazy. I didn't take out the fish and put it directly into a cold pan, so I can wash one less basin.)

Step 12: add salt and sugar. (or not, according to your own taste)

Step 13: add rice vinegar.

Step 14: add some oyster sauce.

Step 15: add cooked black sesame and mix well.

Materials required:

Dried puffer fish: right amount

Kuju: moderate amount

Garlic: right amount

Black Sesame: right amount

Red oil: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Oyster sauce: right amount

Note: puffer fish are poisonous. If you are not sure whether the fish you eat is safe, please think twice. These dried fish are absolutely safe and have been eaten many times, so you can rest assured.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh