Steamed cured fish

Overview

Cured fish is a fish that is pickled from the winter solstice to the twelfth lunar month. Generally, pickled grass carp is more common here in Hubei. Every year when the twelfth lunar month arrives, my mother will be busy making pickled fish. Among them, pickled cured fish is a must-have for every household here! Since my mother cooks a lot every year, she will chop the marinated fish into pieces, divide it into portions, and freeze it in the refrigerator. This way it can be stored for a long time and is also very convenient to eat!

Tags

• hot dishes
• common dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• black bean sauce
• chicken essence
• cured fish
• dried chili pepper
• ginger
• minced garlic

Ingredients

Steps

1. 1 Soak the cured fish in water, then wash and set aside

   

2. 2 Add appropriate amount of water to the pot and heat it

   

3. 3 Then add the fish pieces and cook until they are half cooked. This will remove impurities and excess salt from the fish pieces. After cooking, pick them up and drain them

   

4. 4 Add oil to the pan and heat it

   

5. 5 Put the cooked fish pieces into the pan and fry

   

6. 6 Fry until browned, use chopsticks to flip over and continue frying

   

7. 7 Place the fried fish pieces on a plate

   

8. 8 Sprinkle dried red pepper segments, ginger slices, and black bean sauce on top of the fish pieces

   

9. 9 Then put it into the steamer and steam it for 10 minutes