1. Hometown Smoked Kipper
2. Cut the cured fish into 2cm wide pieces
3. Soak in warm water for 30 minutes
4. Remove and drain and soak up the water with a kitchen paper towel
5. Add appropriate amount of oil to the wok and heat it to 70% heat. Place the sliced fish with the skin facing down and fry until golden on both sides. Then add cooking wine, dark soy sauce, ginger, star anise, pepper, chili, garlic, and radish from the heart. Stir fry for a while.
6. Then add the right amount of water and simmer for a while, then you can start the pot!
7. Just add some green onions before cooking
Tips:The salted fish is salty and contains a high amount of salting. When making it, there is no need to add salt.
