Buckwheat Stir-fried Cured Fish

Name: Buckwheat Stir-fried Cured Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Buckwheat; 150g Cured Fish; 6ml Peanut oil; 3g salt; 2g Red chili; 1ml Cooking Wine; 1g ginger; 2ml Soy sauce

by sourcehe

5.0 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Few people know about buckwheat. In fact, it has been cultivated in our country for thousands of years. It is rich in nutrition, low in output, and high in edible value. Many restaurants include the high-end vegetable series, which is the ganoderma in vegetables. Today, I occasionally encountered buckwheat, and I did not hesitate to buy some to go home. There was still cured fish at home, so I used it to stir fry, fragrant, and delicious. "

Ingredients

Buckwheat Stir-fried Cured Fish

1. Remove the root of the buckwheat head, wash and cut into sections.

2. Soak the cured fish and cut into pieces.

3. Pour oil in a hot pan and stir fry the buckwheat.

4. Fry the cured fish on low heat for six mature.

5. Add ginger, cooking wine, soy sauce, red pepper; PS: If the dried cured fish is too hard, you can add an appropriate amount of water to boil it to soften.

6. Add the buckwheat heads, stir-fry evenly with salt, and collect the juice.

Tips:
1. The tender leaves of buckwheat can be eaten.
2. Some cured fish will be very hard and need to be soaked.
3. If you don't eat chili, you don't need to put chili.