【Mixed Dried Monkfish】--An appetizer on the dining table at the beach

Overview

As someone who grew up by the sea, fish is always an eternal theme on the dining table, and various kinds of dried fish are classic snacks on the dining table. There are many varieties of dried fish. Basically, every kind of fish can be made into dried fish, but the way to eat each kind of dried fish is different. Dried monkfish is very suitable for eating cold because its meat is firm, tight and chewy. It is very suitable for eating cold with onions and garlic.

Tags

• cold dishes
• common dishes
• old man
• huaiyang cuisine
• autumn recipes
• banquet dishes
• dinner
• balsamic vinegar
• dried monkfish
• light soy sauce
• oyster sauce
• sugar
• fish sauce
• garlic
• garlic moss
• red pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: Dried monkfish Secondary ingredients: red pepper, garlic moss, garlic Seasoning: salt, light soy sauce, sugar, balsamic vinegar, sesame oil, fish sauce, oyster sauce

   

2. 2 Soak the dried monkfish in water for 24 hours. Put the soaked dried monkfish into a pot and steam for 20 minutes

   

3. 3 Cut garlic and red pepper into segments

   

4. 4 Pound the garlic into minced garlic, put the minced garlic into a bowl, add salt, light soy sauce, sugar, balsamic vinegar, sesame oil, fish sauce, and oyster sauce in sequence, and mix well

   

5. 5 Let the steamed dried fish cool and tear into pieces

   

6. 6 Mix the red pepper, garlic moss, fish pieces and minced garlic and stir evenly