Dried fish peeled with black bean paste

Overview

I bought some peeled and dried fish some time ago, but I kept throwing it in the refrigerator and forgetting to eat it. I saw it when I was looking through the refrigerator two days ago, so I took it out and burned it to eat, otherwise I would put it aside and forget about it forever. Because this is sea fish, it is quite fishy, and my parents are not very receptive to it, so my method today is to make it a little more complicated, fry it first, then add tempeh and simmer it for a while, using the aroma of tempeh sauce to cover up the fishy smell, so that my parents won’t be too repelled, and it goes very well with rice. In fact, not only peeled and dried fish can be cooked in this way, but other dried fish can also be cooked in this way.

Tags

• hot dishes
• home cooking
• cooking wine
• dried tempeh
• light soy sauce
• rapeseed oil
• skinned and dried fish
• garlic
• ginger
• green pepper
• red pepper

Ingredients

Steps

1. 1 Soak the skinned and dried fish for half an hour to 1 hour, then clean the dirt in the stomach and dry the water.

   

2. 2 Wash 1 handful of dried tempeh first and then soak it for half an hour. The water soaked in this way can be used for cooking later.

   

3. 3 Chop the ginger, garlic and chili peppers, and cut the black bean into small pieces so that the flavor can come out easily.

   

4. 4 Pour an appropriate amount of rapeseed oil into the pot, then fry the dried fish. My family is used to frying fish in rapeseed oil, which makes the fish more fragrant.

   

5. 5 Fry the dried fish until both sides are lightly charred and then serve it out first. Flip it every one or two minutes. Don't fry one side for a long time, as it may get burnt.

   

6. 6 Just use the remaining oil in the pan to fry the ginger, garlic, chili and tempeh. If there is still a lot of oil left in the pot, pour some out and leave some base oil.

   

7. 7 Pour the previously fried dried fish back into the pot.

   

8. 8 Pour in the water for soaking the tempeh, add 1 tablespoon of light soy sauce, and 1-2 tablespoons of cooking wine, mix well, then cover the pot and simmer for 5 minutes. Finally, open the lid to collect the juice.