Cold preserved fish

Overview

I bought this smoked fish last year and didn’t have a chance to eat it at the end of last year. I removed the fish heads and made them into cured fish, which I hung on the balcony to dry naturally. Every time my husband sees it, he will say why the fish won’t be eaten and how long it has been hanging there. After hearing what he said, I wrapped it in a plastic bag and put it in the refrigerator. In fact, I have always wanted to eat the cured fish, but I have too much fish and seafood at home, so I have no chance to eat it. After all, the cured fish is easy to preserve, unlike the fried fish given by relatives, which must be eaten as soon as possible, otherwise the taste will not be good. Cured fish is a traditional delicacy among the people. Tonifying and nourishing the body, tonifying Qi and blood, to nourishing malnutrition, to strengthen the spleen and appetizing. The cured fish I use is made from silver carp. Silver carp can provide rich collagen, which is good for both fitness and beauty. It is an ideal food for women to nourish their skin. It is effective in treating rough skin, dandruff, and hair that is easy to fall off. It is a delicacy that cannot be ignored for women's beauty. It is a health food that warms the body and replenishes qi, warms the stomach and moisturizes the skin. It is suitable for people with cold constitution of the spleen and stomach, loose stools and dry skin. It can also be used for symptoms such as lack of milk caused by spleen and stomach qi deficiency.

Tags

• cold dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• lunch
• dinner
• chili oil
• cooking wine
• cured fish
• onions
• steamed fish with black bean sauce
• vinegar
• white sugar
• garlic
• ginger
• pepper

Ingredients

Steps

1. 1 Ingredients: Cured fish, garlic vinegar, chili oil, sugar, pepper, ginger, onion, steamed fish, black bean oil, cooking wine

   

2. 2 Soak the cured fish in cold water for more than 2 hours and wash it,

   

3. 3 Wash and slice onion and ginger

   

4. 4 Add water to the steamer, steam the cured fish with onion and ginger over high heat for more than 30 minutes

   

5. 5 Remove and let cool, slice into slices

   

6. 6 Garlic mashed into puree

   

7. 7 Add vinegar, chili oil, cold boiled water and sugar and mix well

   

8. 8 Pour the sauce over the fillets

   

9. 9 Then pour the steamed fish and black bean oil on the cured fish and mix evenly

   

10. 10 Add pepper and mix well