1, the main ingredients: 1000 grams of dried fish, 1000 grams of wine lees, 200 grams of garlic, 200 grams of ginger, 100 grams of dried chili peppers, 150 grams of wet black beans.

2, auxiliary ingredients: canola oil moderate.

3, practice:

(1) garlic peeled off the outer skin, ginger peeled, and dried chili pepper together, wash and dry water. Then ginger and garlic chopped, dry chili pepper cut section.

(2) Prepare the wine lees, you can make it yourself or buy it in the market. Then roughly processed into brown rice, so the color of the wine lees do not look like the usual so white. This can not be bought outside yo.

(3) Pour half a pot of canola oil into the pot, then pour in the dried fish and start frying. Keep the heat low and medium to fry, the fire is easy to fry paste, fire too small time, in the middle of the spatula from time to time to stir, so that the fried evenly. Canola oil frying things more fragrant, and the color is more beautiful golden. I forgot to take a picture of the dried fish, usually with more grass carp, cut into pieces, add salt and dry.

(4) Dried fish fried to the surface of the charred yellow, to be fried, and then fish up. When it is not so hot, you can taste a piece to determine the salinity of the dried fish, so that you can decide to season it later.

(5) dried fish fish out, the pot to leave a rice bowl of oil, the excess loaded up. Then put down the minced ginger and garlic to fry.

(6) Pour in the dried chili peppers and toss well, fry for two or three minutes.

(7) Then pour in the tempeh. If you use dried tempeh, it's best to soak it for a while in advance and then dry it under water so that the flavor of the tempeh comes out easily.

(8) Stir-fry all the ingredients and boil for five or six minutes. This way the lees won't ferment again.

(9) Pour in the dried fish fried earlier, toss well and cook for another five or six minutes.

(10) Finally, serve all the ingredients to cool, you can eat it directly. After the excess cooled, packed in an airtight jar, stored in a cool place, if the weather is very hot, it is recommended that the refrigerator chilled storage. If you want to eat it later, just put a bowl of it on top of your rice or steam it in a steamer for 10 minutes or so.