Some time ago, my mother-in-law sent us a lot of dried goods and pickles from home, saying that she was afraid that her daughter would often miss the taste of her hometown when she followed me outside, and she thought that no matter how far we went out, the most worrying thing in our hearts was the taste of our hometown. The local specialties sent by the mother-in-law are dried cuttlefish, kudzu powder, pickled fish, dried bamboo shoots and dried small trevally, etc. The small trevally is the name of our side, and some places are also called small white stripes. Because my home and my wife's house are very close, so many things are very different, just like the practice of small trevally, we are used for home cooking, home cooking can maximize the umami taste of fish, and the method is simple, the taste is incomparable, very under the rice and wine.
When I was young, my grandfather would irrigate the farmland, would divert water from the river to the farmland, always tie a yarn net at the end of the water pipe to the farmland, and when it came to collecting water, he could catch some small trevally, fresh small trevally was most suitable for wrapping flour and frying, crispy and delicious, that was my favorite snack when I was a child, if there were many small trevally, it would be taken by grandma to dry into dried fish, the same as the mother-in-law's mother-in-law.
Small trevally is not only good taste, its nutritional value can not be underestimated, not only rich in vitamins and minerals, protein content is also very high, my family every time to make a small meal of trevally, will eat a fine light, from time to time will also drink a little wine, very comfortable, the following method to share with you, you continue to see.
<h1>【Home roasted small trevally】</h1>
【Ingredients】: 300 grams of dried small trevally, 1 pepper of erjing stripe, 1 red pepper, 3 cloves of garlic, 1 small piece of ginger
【Seasoning】: Appropriate amount of rice wine, 2 spoons of light soy sauce, a little pepper, 1/2 tablespoon of salt, a little sugar, lard to taste
【Preparation steps】:
1. Soak the small trevally in warm water for about 3 hours in advance, after soaking softly, cut the small trevally in half, cut the garlic into small pieces, peel the ginger and cut into slices, and the washed green and red peppers are cut in half, and then cut into sections for later.
2. Heat the pot and add the appropriate amount of lard to the pot, then add ginger and garlic and heat it to bring out the aroma.
3. After sautéing the ginger and garlic, put the small trevally into the pot and stir-fry quickly on high heat.
4. Sauté the dried ayu, then add an appropriate amount of rice wine to increase the flavor and remove the fishiness, and then add an appropriate amount of water, slightly without a small trevally.
5. After the soup has boiled, add the raw soy sauce to freshen, sprinkle some pepper to increase the flavor, then keep on medium heat and roll for about 5-8 minutes.
6. After 7 or 8 minutes, the soup will become slightly thicker, at this time seasoning, add half a spoonful of salt and a little sugar, and stir-fry evenly with a spatula.
7. Finally, add the green and red peppers, roll on high heat for a while, after the aroma of the peppers comes out, you can turn off the heat and leave a little soup on the plate.
Hometown roasted small trevally on the finish, this dish is very under the rice, dried small trevally so full of flavor, eat do not want to stop, and then burn spicy, used to drink very suitable, my family super favorite dish, have you learned?
【Tips】:
This Taoist method of roasting small trevally is very homely, the dried fish itself is full of flavor, so the seasoning can be picked and put in the simplest, if your dried fish has been salted, then there is no need to put salt.
It is not recommended to eat too much dried fish in the summer, which is easy to catch fire, because this ingredient is very hot.
For more delicious home-cooked dishes, please pay attention to the taste, there is always a dish for you. Like my sharing can also like, forward, favorite Oh, if you have a better approach, welcome to leave a message and share with everyone.