DrySea bassDry fish, soaking is a must before cooking.There are many ways to cook soaked dry fish, which can be combined with various meats and vegetables to create different flavors.There are many cooking methods, whether stir-frying, braising, stewing, boiling, or frying, the resulting taste is very good.The following is a detailed introduction to the cooking methods of dry fish and the soaking techniques of dry fish.

Techniques for soaking dry fish

Dry fishSoaking method: There are two methods, one is to boil, one is toSteamSteam.

1, Boiling: Soak the dry fish in cold water for 24 hours to soften it, use a small brush to remove sand particles, put it in 85℃ boiling water, simmer over low heat for 4 hours, steam for 8 hours until soft and cooked, then soak in water for later use.

2, Soak the dry fish in cold water for 24 hours to soften it, use a brush to remove the sand, put it in a dish, steam in a steamer for 5～6 hours until the inside and outside are consistent and cooked, then soak in water for later use.

3, Generally, 500g of dry fish can be soaked with about 1500g.

Cooking method: Braised fish

Ingredients

1 piece of Australian dry fishBroccoli50g.Bone200g,Old chicken100g,Duck paws50g,Dried scallops20g, Chinese dried scallopsHam100g, freshPig trotters50g, top-grade freshSoy sauce200g, 50g old, 100g flower wine, 160g oyster sauceMSG20g,Salt8g, 15g sugar, 10g chicken oil, soup, a little flour.

Method

1, After soaking the fish, wash and clean it, add bone, old chicken, duck paws, dried scallops, Chinese ham, fresh pig trotters, top-grade fresh soy sauce, old, flower wine, oyster sauce, MSG, salt, sugar, and water, bring to a boil and then simmer over low heatCookfor 16～18 hours, take out and drain, put in a container.

2, Add top soup, MSG, salt, and flour to thicken, drizzle with chicken oil, and decorate with broccoli.

Tips

1, After soaking the fish, wash and clean it repeatedly, to avoid affecting the quality of the dish.

2, When cooking, add enough soup, control the fire, and do not add water in the middle.

3, Master the thickness of the sauce.

Cooking method: Three-inch braised fish

Ingredients

100g soaked fish, soaked sea snails100g sea snails100g shrimp, 25g hamGreen beans5g, 10g shallotGinger10g slices, 2g salt, 1g MSG, 5g soy sauce, 5g cooking wine, 300g clear soupStar anise15g, cookedLard40g,Scallion oil5g.

Method

1, Cut the fish, sea snails, shrimp into 1.2cm square pieces;Cut the ham into 1cm square pieces.

2, Put the fish, sea snails, shrimp into boiling water to blanch, drain and remove.Place the wok on a high flame, add 40g of cooked lard to heat until 60% hot, add shallot and ginger to fry the fragrance, add clear soup, remove the shallot and ginger, then add the fish, shrimp, sea snails, ham, green beans, soy sauce, salt, boil, remove foam, add MSG, drizzle with scallion oil, and serve.