How to make spicy salted fish

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  1. Soak the salted fish for ten minutes, then clean it, wash it several times more, salted fish It's very salty.Wash the garlic, ginger, and chili peppers.It's best to drain all the ingredients

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  2.Cut the salted fish into sections.I cut them into small pieces for easy frying (the size depends on the individual).Chop the garlic, shred the ginger, and cut the pepper into round sections

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  3. Heat the oil in a pan, put the salted fish in and deep-fry (the oil should not be too hot, put it down if it gets a little hot) over medium-low heat Fry slowly.If the fire is too high, it will burn easily.

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  4. Fried salted fish until golden brown Put down the garlic, ginger and pepper, spread them layer by layer like I did, then cover the lid and let it simmer for a while,

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  5. After simmering for a while, open the lid and stir well, then fry with the lid on.Open the lid and fry once, then lid again and repeat three times.If you want it to be dry, fry it for a longer time, otherwise it will be pickled with ginger.It’s time to start the pot

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  6.Finally, put it in a bowl, let it cool, and then put it again In a jar (there should be no water in the jar), let it cool, tighten it and store it in the refrigerator.If there is more oil, it can be stored for half a month, which is basically no problem.I didn’t put a lot of oil here, because it is a miracle that mine lasts for a week.