Farmhouse dried fish

Farmhouse dried fish

Introduction:

"A lot of fish have to be prepared for the new year. This year's pangtouyu is very big. The head of these fish is frozen. My mother chopped them into pieces and salted them for three days. My father baked them with white charcoal for a whole day. When they were 80% dry, they were frozen again. (originally, it was dried directly, but it was usually very firewood and not very delicious. This year, it's much softer.) it's delicious. I planned to entertain guests for the new year, but I burned it several times. Today, this one was cooked by Bao's father. He actually agreed to take photos. He honestly beat it back. Several big pieces of fish were quickly eaten up by two big and one small three people. "

Production steps:

Materials required:

Anchovy: moderate

Red pepper: right amount

Garlic leaf: appropriate amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Delicious soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy