Usually, when frying dried small fish, many people will wash the dried small fish and put them directly into the pot for stir-frying, but often because the dried small fish itself has less water, it is easy to fry the dried small fish because of the rapid loss of water during the stir-frying, so this method is incorrect. Today, Bian Xiao will share with you the best practice of frying dried small fish.
Fried dried fish tutorial
Step 1: Cut the prepared pepper into sections, chop the ginger and garlic for later use, then put the dried fish in a bowl, add a proper amount of warm water, soak for about two minutes, then take out the dried fish, drain the water, then pour an appropriate amount of cooking oil into the pot, heat it with strong fire, and when the oil temperature reaches 60%, add the pepper and ginger and garlic and stir-fry it to give a fragrance.
Step 2: Then pour the drained dried fish into the pot, turn the fire to medium-low fire, stir-fry for about two minutes, and then add appropriate amount of salt, cooking wine, soy sauce, oyster sauce and steamed fish drum oil to stir-fry evenly. In order to remove the fishy smell of dried fish, you must add a proper amount of cooking wine to it, then pour in half a bowl of water, cover it and stew for about one or two minutes.
Therefore, when frying dried small fish, don't go directly to the pot, and don't pay attention to the soaking step. No wonder it's tasteless. This is mainly because dried fish are generally dried or aired, and the moisture content is relatively low. If fried directly in a pot, it is easy to burn and the meat is hard and tasteless. But if they are soaked in dried fish, they can soften the meat quality, make the dried fish more tasty and taste better.