Health effects
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Tempeh: clear away heat
Ingredients
Dried fish ( 700g ) | Doubanjiang (appropriate amount) |
Oil consumption (appropriate amount) | Vinegar light soy sauce (appropriate amount span> ) |
Salt ( appropriate amount ) | Ginger (appropriate amount) |
Garlic ( appropriate amount ) | Green garlic and white ( 2 roots ) |
Vegetable oil ( Appropriate amount ) | Green and red pepper ( Appropriate amount ) |
Xiaomi spicy ( 5 pieces ) | Zanthoxylum bungeanum ( 10 pcs ) |
| tempeh ( a little ) |
How to make spicy dried fish
1.Wash the dried fish and drain the water.
2. Prepare the seasoning.Chop the peppers, cut the green garlic into diagonal slices, slice the garlic, and mince the ginger.(As shown in the picture)
3. Heat the oil in a wok until it reaches 7 layers and heat the fish Put it dry in a pot and pour some oil over it.Dish it out and set aside.
4. Heat the oil in the wok to level 3, add Sichuan peppercorns and stir-fry until fragrant.Do not remove the seeds.
5. Add bean paste and stir-fry until fragrant.
6.Add ginger, garlic, chili, green garlic, and tempeh one after another and stir-fry until fragrant.
7.Finally add the dried fish, stir fry with soy sauce, vinegar, oil and salt.
8. Stir well and serve on a plate.I don’t like MSG, but you can add it if you like.
Tips
When frying the dried fish, don't stir-fry too much, just weigh the pot, so that the dried fish can be preserved more completely.
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