The method of tearing salted fish by hand

Need ingredients

Headless Salted Fish

5 to 6 pieces

Fresh green peppers on the market

Spicy rice soaked in wine (can be replaced with cooking wine)

Jiang

garlic

light soy sauce

chicken bouillon

Method steps

1. Wash the salted fish thoroughly and remove any remaining internal organs from the stomach. Soak it in water for a few minutes to remove some salt, then remove it and air dry it or use kitchen paper to absorb the surface moisture

3. Cut ginger, garlic, pickled wine pepper, and green pepper and set aside for later use

5. No need to add salt. As salted fish has a high salt content, add chicken essence and stir fry well before removing from the pan

Tips

Pickled millet peppers are made from fresh millet peppers with clean, cool and dry water and high Baijiu. In the season with fresh peppers, they are soaked well and stay in the season without fresh peppers. They can be cooked in the dizzy dishes that need to be drunk to remove fishiness. Every year, I will soak several bottles of them, and they will be OK for several years. The wine soaked for more years will not taste so hot and spicy.

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