Because of the long-term business trip in the Yanbian Island Korean Autonomous Prefecture, the most eaten this dish, the bright fish and dried chili are thick and spicy, the dried chili is very strong after soaking, the bright fish is also fried by the fish, very Biting the head. After returning, I remembered the gourd painting with memory, less seasoning, simple production, and for a kitchen rookie, a success is worth starting as a recipe here, hey, forget your seniors to improve their guidance.
Dried chili is bought in Yanbian, and it is full of spicy flavor. Soak for about ten minutes with water and soak. Then drain off the water and set aside. The time of the bubble can be as the case may be. I have been soaking for a short time, the pepper is slightly hard, so it is still a little longer.
The dried squid is very blistering, and the fish is soft and the water is removed. Cut the fish skin into a dollar coin size.
Put the oil in the hot pot, stir-fry the onion ginger and garlic. To be honest, I don’t know if it’s a pot, but I’ve done it when I’m cooking.
Pour the soaked peppers into the pan and stir-fry
After the pepper is fried, add the dried squid. Stir fry a few minutes together and transfer the salt and other ingredients to the pan.