Braised salted fish with rotten skin

Braised salted fish with rotten skin

Introduction:

"Originally, I wanted to use Yuzhu, but some of the Yuzhu at home is moldy. I bought it a long time ago. I haven't eaten it all the time. I didn't expect to get moldy It's rotten skin. It tastes good. Fish is a kind of preserved fish in our family for the Spring Festival. I always stir fry it in the refrigerator. It's delicious

Production steps:

Step 1: soak the salted fish in water for several hours to remove the salty taste and wash it for standby. Soak rotten skin, wash and set aside. Slice ginger and garlic and set aside. Cut the green pepper, carrot and scallion leaves into pieces and set aside. Mix soy sauce, vinegar, rice wine and salt into juice.

Step 2: hot pot cold oil, saute ginger and garlic

Step 3: pour in the salted fish and stir fry for 1 minute until the fish is brown

Step 4: pour in the cut carrots and stir fry a few times

Step 5: pour in the washed rotten skin and proper amount of water, which is as high as fish

Step 6: pour in the mixed sauce, stir well, cover with medium heat and simmer

Step 7: simmer until 3-5 minutes later, there is still a small amount of water in China, then add green pepper and scallion leaves and stir fry until cooked. Add a small amount of chicken essence and stir well

Materials required:

Salted fish: moderate

Dry rotten skin: appropriate amount

Carrot: a small amount

Green pepper: 1

Scallion: small amount

Ginger: right amount

Garlic: right amount

Rice vinegar: right amount

Rice wine: moderate

Chicken essence: appropriate amount

Oil: right amount

Soy sauce: moderate

Note: 1, salted fish ahead of time with bubble, if not bubble, salty is very heavy. When you do that, don't put salt or less. 2. Blister the rotten skin in advance and wash it quickly. 3. When stewing, use medium and low heat, stir fry a few times properly in the middle, let it taste even.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy