Small Fish Pickles
1.
Prepare the ingredients, wash the small fish that you bought, and control the moisture. You need to wash it four or five times.
2.
Cut the green onion into sections, cut the dried chili into sections, and cut the ginger into small pieces. Then use a knife to break the garlic. Cut the garlic in half.
3.
Shred the mustard knots.
4.
Put it in a basin, add water and a little salt to soak, soak out the excess salt, so that the pickles will not be too salty.
5.
Put the oil in the pan and spread the small fish on the bottom of the pan. Fry on a medium to low heat. A flat-bottomed non-stick pan is better.
6.
When the fish at the bottom of the pan is frying, you can turn it over and fry it. I fry two pans for a pound of fish.
7.
The fried fish is taken out for later use, the skin is washed and cut into small pieces, and the pickles are washed and dried to control the moisture.
8.
Put oil in the pot, add green onion seasoning and dry chili until fragrant.
9.
Add the pork skin and fry.
10.
Stir-fry the pork skin until it changes color, add green onion, ginger and garlic.
11.
Stir-fry for a while, then pour shredded pickles.
12.
After stir-frying evenly, add a little dark soy sauce, light soy sauce, chicken essence and a little salt to taste (because I soaked the pickles too lightly, I need to add some salt to taste).
13.
After mixing evenly, spread the pickles flat.
14.
Pour the fried fish on top and spread it out.
15.
Put a bottle of beer on the side of the pot, then cover and stew.
16.
Stew until there is less soup in the pot, but it does not stick to the pot.
17.
Use a spatula to mix the fish and pickles evenly.
18.
The fresh and salty fish stew with pickles is ready.
19.
Bring a piece of cake, roll some small fish and pickles, and put a few green onion leaves, um~~ It's very fragrant, to be honest, it’s just a bite, if you don’t want to eat, you can eat a piece of cake roll, small fish and pickles. support.
Tips:
1. Frying fish is a technical job, especially for small fish. If you don't pay attention, you can fry the fish, and you can't see the whole fish. This requires a non-stick pan, preferably a non-stick pan. If it is an ordinary iron pan, it is best to fry an egg in the pan first, or wipe the pan with ginger slices to prevent sticking. After laying the fish, be sure not to turn it. When the fish close to the bottom of the pan is a little bit warped, you can gently turn it with a spatula to fry the other side.
2. The salt content of pickles is relatively high, so we need to soak it in water to soak the excess salt out. If you use clean water, you need to soak for a long time, but if it is soaked in light salt water, the salt will precipitate out quickly.
