Two-color Dried Fish
1.
Soak the dried fish in cold water for half an hour, wait for the dried fish to soften and drain the water to a plate.
2.
Green and red hot peppers are required, and the slices are more delicious! The garlic and ginger are also well cut.
3.
Hot oil (a little more oil), add some lard if possible to make it more fragrant!
4.
That's why you have to work harder! Otherwise, the dried fish can not fully contact the oil.
5.
You can almost add seasonings after frying: salt, cooking wine, soy sauce, and vinegar. Add water to submerge the fish completely, add a lid and simmer until the water is dry, the fish will soften and taste.
6.
The dried fish has been braised and cooked to restore the umami taste of the fish. But the fish meat and fish bones are easy to peel off, and it tastes spicy, fresh and enjoyable!
Tips:
1. This Qiandao Lake dried fish is relatively large, usually 3 pieces per person.
2. Just cook the dried fish directly like this. It is best to soak the dried fish in cold water for a while, so that the braising time can be shortened.
3. Dried fish is usually stewed and braised a lot. In fact, braised in brown sauce is also okay. Steam the dried fish before cooking and add chili to stir fry!
