Fried preserved fish with chopped pepper

Overview

Cured fish, like cured meat, is a cured dish that everyone in Hunan makes, and plays an important role in Hunan's food culture. Cured fish is made by washing the fish, salting it, drying it in the sun, and then smoking it. It has a unique flavor and is durable in storage. Cured fish has tender meat, delicious taste and high nutritional value. The cooking methods of cured fish are generally steaming and stir-frying. The one introduced here is stir-fried cured fish with chopped pepper.

Tags

• hot dishes
• hunan cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• chopped pepper
• edible oil
• ginger
• grass carp
• light soy sauce
• tempeh
• garlic
• garlic leaves

Ingredients

Steps

1. 1 Because cured fish is usually salty, it needs to be soaked in cold water or boiled in hot water. Here you choose to soak the cured fish in cold water for 1 hour, and then cut the cured fish into strips;

   

2. 2 Slice garlic, shred ginger, cut off garlic leaves, soak tempeh in water for 2 minutes, wash and set aside;

   

3. 3 Heat the pot, pour in cooking oil, and when the oil is hot, put the cured fish into the pot and fry until one side is browned, then turn over and fry the other side as well;

   

4. 4 Move the cured fish to one side, add ginger and garlic and stir-fry for about 1 minute;

   

5. 5 Add chopped pepper and black bean paste, pour in cold water and cook for about 5 minutes;

   

6. 6 Before serving, add garlic leaves and stir-fry for 30 seconds, then top with light soy sauce;