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How to make Hunan preserved fish? The best way to eat Hunan preserved fish

How to make Hunan preserved fish delicious? The preserved fish in Hunan is very famous in our country. Many friends are always thinking about how to eat it after buying it. Although the salting process of the preserved fish is a bit troublesome, it can be said that the eating method can be simple and can't be simpler. Let's share two common ones first.

A cooking method:

1. Soak the preserved fish in the water for a while. When the fish is soft, drain it.

2. Prepare scallion, ginger, garlic and pepper.

3. Pour in the oil, add in the onion, ginger and garlic, stir fry the pot until fragrant, then fish out.

4. Then put in the oil, put the fish in, fry until golden yellow, pour in the fried onion, ginger and garlic, pour some water, boil the water, and then out of the pot.

Note: do not put too much salt in the process of cooking because wax fish has been salted in the process.

The second method:

Put the scallion, ginger and garlic fish in the steamer, add some salt, oil and steam for 10 minutes

Generally, the Department of food is steamed preserved fish, fried preserved meat and sausages. Later, I put these wax goods together and burned them with sharp peppers. They taste great. Especially in summer, the family's appetite is not good. They are fed up with several kinds of vegetables. If they make a plate of braised salamander on weekends, their appetite will increase greatly.

The method is as follows:

Soak about 400g of preserved fish in water, wash and cut into small square pieces, wash and slice a little preserved meat and sausage. After the pot is heated, pour in a proper amount of cooking oil, add the finely cut dry pepper, ginger slices and garlic, then add the preserved fish and fry until both sides are scorched yellow, then add the bacon slices and sausage slices and stir fry until the color changes, add the cooking wine, vinegar, soy sauce and sugar to stir fry until the color changes, add a little water, cover and stew until it is done, then add pepper, monosodium glutamate and shallot to dish.

This dish is fragrant, spicy, fresh, a little sweet and sour. My family said it tasted good.