A few days ago to tidy up the refrigerator, found a bag of forgotten salted fish, should still be the Spring Festival prepared for the New Year goods, although has been placed in the freezer to preserve very well, but to be honest, the hot day really do not want to eat this salty goods, but throw it and feel pity, do not throw it and occupy the place, it is really "tasteless, discarded pity."
As a housewife, living a fine life is a must, waste is absolutely not allowed, since the salted fish does not want to eat, then find a way to make it a makeover, be a lees fish that everyone loves to eat, super rice!
Lees fish
Production process
Salted fish pieces soaked in advance, halfway to change the water frequently, because the back also needs to add seasoning salting, and the seasoning itself has a salty taste, if the salted fish is not soaked in place for fear of being too salty, in fact, we only need the salted fish to tighten the texture of the tendons is enough.
The soaked salted fish is washed several times, add ginger shredded and cooking wine and marinate for 20 minutes.
Then put in the steamer, boil the water and steam for 20 minutes, this step is to steam the salted fish, which can reduce the frying time later.
Steamed salted fish, be sure to control the dry water, you can use the electric fan to blow dry the skin.
Take advantage of this time to prepare the ingredients you need: ginger and garlic chopped into small pieces, an orange peel chopped (soaked in advance to remove bitter taste), no orange peel can be replaced with a little orange peel, chopped pepper (can be replaced by fresh millet spicy chopping), tempeh, sake (the amount is about 1/3 of the salted fish).
Pour the right amount of oil into the pan, put the dried fish pieces into it and fry them over medium heat until the skin is golden brown, if you don't like frying, you can fry it in oil, but the fried is more crisp and easier to taste, and it tastes like smoked fish.
Fry the fish pieces out of the oil control, leave a little bottom oil in the pot, first pour the chopped pepper into it and stir-fry, then add ginger and garlic and stir-fry, then add orange peel and tempeh to continue frying, and then pour the fried salted fish pieces and wine into it, add an appropriate amount of soy sauce and sugar to taste, stir-fry evenly, fry until the soup becomes dry, and all kinds of condiments are almost wrapped in the fish cubes.
Put it on a plate to cool and eat it directly, or you can put it in a bottle and seal it in the refrigerator, marinate it for 2 days and then eat it.
After such a gorgeous transformation, the salted fish is simply too appetizing, the taste is crisp and tough, salty with sweet, sweet with spicy, and a unique aroma, the taste is particularly rich, super rice.
Do you still have uneaten salted fish at home? If there is a suggestion that everyone try this, it is really delicious.
I am a home cook who loves food and loves to share QQ, if you like the articles I share, remember to pay attention to me If you have good suggestions or problems in the production process, leave me a message, I will reply one by one!