There are many ways to prepare salted fish, which is a traditional delicacy of Hunan Province. Many families in Hunan Province make salted fish every winter.Prepared salted fish can be used to cook various dishes. It can be used to make:steamed dishesstir-fried dishes

braised dishesand so on. This article will introduce a comprehensive method for preparing salted fish.Steamed Salted Fish

Salted FishRecipe

250g of salted fish, 250g of pork belly, freshginger20g, 20g of garlic, 20g of green onions, redchili15g, 30g of Lao Gan Ma chili sauce, 25g of sesame oil, cookedpig fat20g,soy sauce15g.

Method steps

1. Rinse the pork belly thoroughly with warm water, steam for 15 minutes until cooked, and remove the skin to cut into thin slices.

2. Rinse the salted fish thoroughly with warm water and drain.

3. Chop the ginger into minced pieces, chop the garlic into small pieces, chop the green onions into chopped green onions, and cut the dried chili into segments. Mix with Lao Gan Ma chili sauce, sesame oil, cooked pig fat, and soy sauce.24.Chili.

4. Arrange the salted fish and pork belly in two layers, pour over the mixture, and steam for 10 minutes, and sprinkle with green onions.

Hunan-style Salted Fish Recipe

Ingredients

500g of salted fish, 20g of chili peppers, 20g of preserved peppers, 20g of ginger, appropriate amount of cooking oil.

Method steps

1. Cut the cleaned salted fish into pieces;Cut the chili peppers into circles;Cut the preserved peppers into small pieces.

2. Boil water in a pot, pour in the salted fish and bring to a boil.

3. Heat the pot, add oil and heat until five-tenths hot, pour in the salted fish and stir-fry.

4. Place the salted fish in a plate, sprinkle with preserved peppers, chili peppers, and ginger. Transfer to a steaming pot.

5. Cover and steam for 15 minutes.

6. Open the lid and take out the cooked salted fish, drizzle with a little cooked oil and serve.

Green onionRecipe for stir-fried salted fish

Ingredients

150g of salted fish,leeks20g,radisha little, gingera little, salt,sugar, oyster sauce, cooking wine, water starch,sesameoil, appropriate amount of cooking oil.

Method steps

1. Wash and cut the salted fish into pieces;Wash and cut the leeks into pieces.

2. Heat oil in a pan, add ginger and stir-fry until fragrant, add the salted fish and stir-fry evenly.

3. Add cooking wine, add the leek stems, and stir-fry for 2-3 minutes until cooked, add salt, sugar, and oyster sauce for seasoning.

4. Add water starch and stir-fry with leeks andradishto thicken.

5. Add a little sesame oil and stir-fry evenly.

6. Serve.

Salted FishCookedRiceRecipe

Ingredients

150g of rice, 1 portion of salted fish, ginger, green onionvegetablesappropriate amount.soy saucecooking oil, appropriate amount.

Method steps

1. Wash the rice thoroughly, soak in warm water for 1-3 hours.

2. Drain the rice, mix with a little cooking oil, and pour into a pot, add the same amount of water, bring to a boil and cook over low heat until the rice is "blooming".

3. Add the sliced salted fish to the rice, cover and cook over low heatfor 5 minutes.4. After opening, drizzle a little cooking oil and soy sauce on the pot, and sprinkle with ginger on the rice.

5. Place the cooked vegetables in the rice, drizzle with soy sauce, and sprinkle with green onions.

6. Salted fish

Recipe for salted fish and white cabbageIngredients150g of salted fish, 600g of white

cabbage, 1000g of cooked pork fat (about 75g), 25g of cornstarch,

salt20g of chicken oil,black pepper0.5g, 100g of meat broth.Method steps1. Wash and steam the salted fish, peel and remove the bones, and tear it into small pieces.2. Wash the white cabbage, and heat 1000g of cooked pork fat to 70% hot, add the white cabbage and stir-fry, then drain the oil.

3. Heat a wok over high heat, add 50g of cooked pork fat, heat until 60% hot, add the salted fish and stir-fry, then add the white cabbage, add salt, 100g of meat broth and simmer for a short time, thicken with cornstarch and drizzle with chicken oil, and sprinkle with black pepper.

1. Rinse and steam salted fish, remove skin and bones, and chop finely.

2. Wash and shred the heart of the cabbage. Heat 1000g of rendered pork fat over medium heat until 70% cooked. Add the cabbage heart to the pot and sauté until the moisture is released. Strain the oil and fat in a colander.

3. Heat a wok over high heat. Add 50g of rendered pork fat and heat until 60% cooked. Add the fish paste and stir-fry. Then add the shredded cabbage, 100g of meat broth, and a pinch of salt. Simmer for a moment, then thicken with chicken oil and sprinkle with pepper.