【steamed Dried Monkfish】----chewy and Chewy Dried Fish

Name: 【steamed Dried Monkfish】----chewy and Chewy Dried Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Dried monkfish; Some Chives; Some Soy sauce; Some sesame oil; Some Red oil

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

This dish of steamed monkfish is definitely a seaside characteristic of Jiaodong, but this dish is really not eaten in big restaurants now. It is rare to see the shadow of this dish. We have to go to the small restaurant in our local seaside fishing village. Will taste it.
In the past, when the sea was rich in resources, the monkfish (introduction of monkfish http://huajun005.blog.sohu.com/300554151.html) could not be eaten in a short time, so the fishermen sprinkled sea salt on the fish. Then hang it in a cool place to air-dry, and air-dry until it is very hard. When there is no water in the fish's body, it can be collected and stored. When eating, the whole dried fish must be soaked in water for 24 hours, then chopped into large pieces, and soaked for another 24 hours. The soaked fish pieces are finally steamed in a steamer for 20 minutes. A mixture of garlic, sesame oil, light soy sauce, and red oil. The steamed fish is tender and white, and the meat is silky. It has a texture similar to beef jerky and shredded squid. The taste is very strong and tough, making it a very good snack. "

Ingredients

2 pieces Dried Monkfish
Some Chives
Some Soy Sauce
Some Sesame Oil
Some Red Oil

【steamed Dried Monkfish】----chewy and Chewy Dried Fish

1. Soak the whole fish in clean water for 24 hours

【steamed Dried Monkfish】----chewy and Chewy Dried Fish recipe

2. Soak the whole fish until soft, then chop it into large chunks and soak for 24 hours

3. Put the fish pieces in the steamer and steam for 20 minutes

4. Chop garlic into minced garlic, chop chives, light soy sauce, red oil, and sesame oil in a ratio of 4:2:1. Finally, add minced garlic and minced chives to mix evenly. Make the steamed fish when you eat. Dipped in small ingredients to eat

Tips:
1. The whole dried fish should be soaked for at least 24 hours, then chopped into blocks and soaked for 24 hours, so that the dried fish can better absorb enough water, so that it will not be choked when eating;

2. The steaming time depends on the size of the fish pieces;

3. The proportion of small ingredients and the variety of seasonings can be adjusted according to personal taste.

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