Homemade Steamed Preserved Fish

Name: Homemade Steamed Preserved Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cured Fish; Some Green onion ginger garlic; 2 pcs Dried chili; 2 pcs star anise; a little Cooking Wine; Some Soy sauce; A tablespoon lard; A tablespoon Vegetable oil

by Baoma's little chef.

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Every year my husband’s master brings back a lot of preserved fish when he returns to his hometown. Our northern friends are a little uncomfortable with eating it directly. I always treat the fish a little bit and then steam it so that it doesn’t taste fishy and tastes good. It’s super good. Worth a try! "

Ingredients

Some Cured Fish
Some Green Onion Ginger Garlic
2 pcs Dried Chili
2 pcs Star Anise
a little Cooking Wine
Some Soy Sauce
A tablespoon Lard
A tablespoon Vegetable Oil

Homemade Steamed Preserved Fish

1. Soak the cured fish in warm water one night in advance

2. Wash the soaked preserved fish and chop it into sections

3. Scallion, ginger, garlic, red pepper, star anise are ready

4. Put lard and vegetable oil in the pot, don’t have too little oil, the steamed fish will become dry

5. Warm the oil, add the red pepper and star anise, fry for a few times, then add the chopped green onion, ginger and garlic, and fry until slightly yellow

6. Put in the cured fish

7. Stir-fry a few times and then add the cooking wine, and then fry a few times and add the soy sauce, which can be a little more (the color is good and not dry), and the heat can be turned off after the color is applied. (The fish is salty, no need to add salt)

8. Put it on a plate or in a bowl and steam it for about 20 minutes. The most convenient way is to steam the rice directly in the rice pot when the rice is simmered, and the fish will be cooked after the rice is simmered.