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How do you cook salted fish?

Salted fish stewed radish main ingredients: 1 piece of dried Spanish mackerel, right amount of green radish. Excipients: oil, bean paste, chili, shredded ginger, boiled water. Practice: prepare dried Spanish mackerel and radish. Cut dried Spanish mackerel and radish into strips. Put oil in the pan, heat, add shredded ginger and chili. After frying out the fragrance, pour the radish into the stir-fry. Add noodle sauce (according to your own taste). After stir-frying well, add dried fish. Pour in boiling water.

Put the cooking oil 10ml in the pan, heat the oil until 60% hot, add the salted fish and fry over low heat until golden on both sides. Add shredded ginger, chopped chives and 10 grams of vinegar and serve. Fried cured fish: the fish are eviscerated, scraped and cleaned. Cut off the head of the fish and slice the fish in the middle. Spread a layer of liquor evenly on the inside and outside of the fish, then spread salt and pepper and a little soy sauce. Then marinate the fish in a fresh layer for two days, during which time the fish should be turned over and massaged.

First of all, wash the salted fish with clean water, then put it in a large bowl, add enough water and soak for 30 minutes to 1 hour until the salty taste weakens. If you want to remove the salty taste more quickly, you can change the water many times in the process of soaking salted fish. Boil the salted fish, put the soaked salted fish in the pan, add enough water and cook for about 10 minutes until the salted fish is soft. Then remove the salted fish, drain, and cut into small pieces.

How to cook salted fish

1. First of all, wash the salted fish with clean water, then put it into a large bowl, add enough water and soak for 30 minutes to 1 hour until the salty taste weakens. If you want to remove the salty taste more quickly, you can change the water many times in the process of soaking salted fish. Boil the salted fish, put the soaked salted fish in the pan, add enough water and cook for about 10 minutes until the salted fish is soft. Then remove the salted fish, drain, and cut into small pieces.

2. Rinse the salted fish in advance and cut the salted fish into small pieces. Come on in a hot pot. Pour minced garlic and ginger into the pan and saute until fragrant. Then put the salted fish into the pot. Pan-fry until the fish is crisp and yellow. Add water to the soup pot, add chili sauce, barbecued pork sauce, cooking wine. After the bottom of the soup is boiled, put the fried fish into the pan. When boiling to the bottom of the soup, add the sharp pepper slices. Add the right amount of other ingredients and mix until flavored.

3. Wash the fresh salted fish and chop them into small pieces. Heat some vegetable oil in the pan and stir-fry with sliced ginger and garlic cloves. Stir-fry the salted fish for a while, then add the right amount of cooking wine to bring to a boil. Pour in the right amount of light soy sauce and sugar, stir gently and stir well. Add the right amount of water and cover the pot and cook over medium heat for 20-30 minutes until the fish is soft and rotten. Finally, heat the sauce until the soup is thick.

4, main ingredients: 400 grams of salted fish, a small amount of soy sauce, the right amount of edible oil, six slices of ginger, four cloves of garlic, one tablespoon of red pepper paste, half a bowl of water. Excipients: the right amount of chopped onions. Cut the salted fish into pieces and soak in clean water for about an hour. When you soak the fish, cut the ginger, garlic cloves and chopped onions into pieces. After the fish is soaked, pick it up, heat the oil in the hot pot, turn to low heat, add half of the ginger and garlic and stir-fry the fragrance.

5. Wash the salted fish with warm water and cut them into pieces. Fry it in oil. Cut tofu into slices and slice onions, ginger and garlic. Spread the sliced tofu in the cast iron pan and the fried salted fish. In another oil pan, fry spring onions, ginger and garlic, pour in cooking wine, light soy sauce, soy sauce, sugar, oyster sauce and proper amount of water, bring to a boil and pour into cast iron. The amount of water is slightly lower than that of the ingredients. Bring to a boil over high heat, then turn to low heat and cook until the tofu tastes good. Sprinkle chopped onions before leaving the fire.

6. Raw materials: 300g salted fish, 2 tablespoons cooking wine, half spoon of monosodium glutamate, 200g garlic seedlings, about half spoonful of vinegar, a small piece of ginger.

How to cook small fish in salt

1. Wash the fresh young fish and let them dry. Marinate with cooking wine and light soy sauce for a while. Pot hot oil, add 1 tablespoon of undersea seasoning, 1 tablespoon of Lao Gan Ma, 1 tablespoon of shrimp sauce and pepper, light soy sauce, braised sauce, salt, sugar. Put the pickled fish in a frying pan and fry for a while. When the fish is cooked, cook. Sprinkle minced garlic before leaving the pan (minced garlic is prepared and chopped, mixed with salt and sesame oil, then put into glassware and stored in the refrigerator) and dried chili powder.

2. Wash the young fish: rinse them with cold water to ensure that the soil and impurities are removed. Prepare salt and sugar water: mix salt and sugar in a container. For example, you can use about a tablespoon of salt and a teaspoon of sugar to adjust to your taste. This mixture will be used to marinate young fish. Pickled fish larvae: put them in a mixture of salt and sugar water to make sure they are completely covered.

3. Prepare fresh young fish, wash them with clean water and drain. Add the right amount of light soy sauce, soy sauce, cooking wine and minced ginger and garlic to a large bowl and marinate the young fish in a bowl for 10-15 minutes to taste. Add the right amount of oil to the hot pot, heat the oil and stir-fry the pickled fish in the pan until discolored. Add the right amount of salt, pepper and a little sugar, stir well.

How to cook salt and pepper fish?

Ingredients: 200g small yellow croaker, 10g starch, 10g salt and pepper. First, remove the head and internal organs of the bought little yellow croaker and wash it clean. The small yellow croaker is covered with starch on both sides. Put a piece of ginger in the pot to test the oil temperature. Put in the wrapped small yellow croaker after blistering. Stir a little with chopsticks. Deep-fry the fish over a minimum heat. Fish out the fried butter and control the dry oil.

Preparation materials: first of all, you need to prepare fresh barracuda, wash it clean and cut it into blocks of appropriate size. In addition, you also need to prepare the right amount of salt and pepper powder, ginger, garlic, onions, chili, eggs, starch, edible oil and other seasonings and accessories. Marinated fish: put the cut barracuda into a bowl, add the right amount of salt, pepper, cooking wine and a small amount of light soy sauce, stir well and marinate for 15-20 minutes, so that the fish can fully absorb the flavor of the seasoning.

Wash the fish and add cooking wine, pepper and salt and marinate for two hours. Take out the ribbon fish, dip it in starch and put it on a plate. Pour oil into the pan and fry over low heat. Fry it with golden brown on both sides. Bring the fried fish out of the pan and sprinkle with pepper and salt. Display of finished products.

Preparation materials: choose fresh grass carp, usually choose about 1-5 kilograms of grass carp, because such grass carp meat is fresh and tender, taste the best. You also need to prepare the right amount of salt, pepper, ginger, garlic, onions, eggs, cornstarch (or flour), salt and pepper seasoning and cooking oil. Clean grass carp: remove scales, internal organs, head and tail of grass carp, and then wash them thoroughly. Use kitchen paper towels to absorb water for follow-up treatment.

How to cook salted fish?

1. Remove gills and water. Control the dry water and put in some salt. A little prickly ash noodles, mix well, and put a little dry starch. Burn oil, the oil temperature is not too high, deep-fry until golden brown, and then deep-fry the other side. Six or seven at a time. The fish fried in this way can be eaten without picking thorns. Note: oil temperature is not too high, too high cooked inside, too low fish will be too hard, low oil temperature is better than high, high will paste; 2.

2. The first course is steaming. This is the easiest to do, first soak the salted fish in clean water and soak it thoroughly. Because there is a lot of salt in making salted fish, it will be too salty if you can't soak it through. Make steamed salted fish and soak until the meat is soft. Then chop into pieces, put in a steaming plate, without any seasoning, in a steamer for 10 minutes. Finally, pour the sauce with spring onion, ginger and red pepper sweet wine. After eating and drinking, this dish can be kept for a few days, and a plate can be made and eaten for a few days.

3. Wash the fish belly and marinate the fish belly with salt for a while; rinse the fish once and remove the salt from the surface; put the right amount of oil in the pan, heat the oil, add pepper and stir-fry; stir-fry the fish until golden yellow on both sides; add dried chili, star anise, ginger, garlic, soy sauce and a little salt; simmer over low heat and add a little monosodium glutamate when receiving juice.