Steamed Fish

Steamed Fish

1. Soak the cured fish in light salt water for 20 minutes.

2. Wash and drain.

3. Pour the oil into the work, heat it up, and fry the cured fish over a medium-low heat.

4. Fried yellow on both sides.

5. Place the cured fish on a plate, put some shredded ginger on top, and steam on high heat until SAIC turns to medium heat for 20 minutes.

6. Just sprinkle with chopped green onion.

Tips:

1. Soaking in light salt water can make the cured fish less salty.
2. Fry the cured fish first to make the fish more fragrant and remove the fishy.
3. The cured fish is air-dried, and the method of steaming makes the fish soft and not too hard, and the taste is better.