lees fish
Ingredients: grass carp or carp, rice wine and water.
Specific practice: 1. Wash the fish, spread it evenly on the fillets with salt, then put it on with a rope and hang it to dry, and it will be 80% dry. Then cut the fish into beautiful and even pieces.
2. Wash and steam the glutinous rice, and let it dry for three or four hours until no hot air dissipates. Stir the starter with cold boiled water. Sprinkle in steamed glutinous rice and mix well.
3. Wash and dry the small jar, lay the prepared distiller's grains on the bottom, then lay a layer of fish pieces, then lay a layer of distiller's grains on the fish pieces, and so on until the last layer is distiller's grains. Finally, seal it, and spread the seal with clean soil and water.
Cooking tip: Parents who don't feel enough can put some hot oil and sesame oil in the bowl. Friends who like Chili can add some Chili or Chili sauce, steam it in a steamer for 15 minutes or heat it in a microwave oven. Usually entertain guests, you can get some pepper sesame oil juice and pour it on the fish while it is hot.
Practice 2 of distiller's grains fish:
1. Wash the dried salted crucian carp, gently brush off the salt particles on the surface with a brush, and then soak in clean water 1.5 hours (first, remove the salty taste; Second, you can soak some dirty things in the dry salted crucian carp), change the water halfway, it tastes salty, and don't soak it for too long, otherwise the taste of the fish will become weak and the meat will become soft and loose, which is not conducive to pickling;
2. Dry crucian carp in the shade, cut into pieces, steam in a steamer (fish skin facing up), take out and cool;
3. Pour the oil into the hot pot (about twice as much as the usual cooking). When the oil burns to 70% heat (see a small amount of smoke floating from the periphery of the pot to the middle of the pot), immediately turn off the fire, pour the minced ginger and garlic into the oil and explode. When I saw that the oil foam in the pot was decreasing, I put down the chopped dried Chili and it was spicy. Finally, pour the distiller's grains, reignite and cook the ingredients in the pot.
4. Pour the crucian carp into the rice wine, add some spicy and fresh or other favorite seasonings, turn to low heat and cook for 2 minutes to make the fish pieces taste, and at the same time evaporate the water in the pot. At this time, you can taste the taste of salt and adjust it to your favorite taste with sugar or salt. If rice wine can't pass the fish pieces, you can add cooking oil and sesame oil to the pot, and never add water! Finally, turn off the fire and thoroughly cool the distiller's grains fish;
5. Find a large ceramic jar, pour the vinasse fish, cover it with one or two layers of plastic wrap, then cover it and marinate it for about 7 days. You can eat directly with clean chopsticks when eating.
Bad fish practice 3:
Pickling: 1. Slice the fish from the back, remove the internal organs, wash and dry, coat the fish with salt (10 kg fish 1 kg salt), then lay the fish flat with the back down and the abdomen up, sprinkle some salt on it, put it in a pot one by one, and compact it with stones. Put it in the shade.
2. After two days, turn the fish over, let the fish soak in brine, and then lay it flat in the shade with stones for preservation. After about three to four days, take out the fish, wash it with clear water to remove salt, hang it in a ventilated place to dry, and pack it in plastic bags when the fish is 60% to 70% dry.
Bad: 1. Cut the salted fish into one-inch square pieces.
2. Then soak the fish in pure sorghum liquor for a few minutes, then put the fish in a small jar and add spices such as pepper and clove. Squeeze the jar layer by layer, tie the jar mouth tightly, seal it with yellow mud, and store it in a cool place for a period of time. You can eat it when it smells of wine.
Practice of distiller's grains chicken 4:
1. Prepare the raw materials, wash the grass chicken (authentic chicken is better), add ginger slices, boil with water and wine, and stew for half an hour.
2. soak the red dates and medlar in some wine, chop the cooked chicken into pieces, preferably with the bones facing down, and spread it at the bottom of the pot. Then add wine, medlar and red dates to cook. The wine is overflowing, and a plate of mellow distiller's grains chicken is ready.
Distiller's grains chicken can invigorate qi, nourish blood and tonify the five internal organs, and is suitable for women, parturients and children who have been ill for a long time. Moistening intestine, benefiting qi, enriching blood, strengthening spleen and stomach, moistening lung and regulating liver and kidney. It consists of glutinous rice and chicken. Glutinous rice can tonify deficiency, blood, spleen and lung. After distiller's grains are produced, alcohol is added, which can dredge the meridians of liver, lung and kidney. Distiller's grains entering the lung meridian can supplement the deficiency and cold of the lung. Lung governs fur, so distiller's grains can nourish skin. Distiller's grains entering the liver meridian can promote blood circulation, dissipate blood stasis, reduce swelling, regulate menstruation and promote lactation. Distiller's grains entering the kidney meridian can tonify kidney deficiency and treat asthenia, diarrhea, lumbago and andrology diseases. Chicken tonifies qi and distiller's grains nourishes blood; Chicken strengthens the spleen and nourishes the stomach, and distiller's grains nourish the lungs and kidneys. The combination of the two can basically tonify the five internal organs, so this dish is called a perfect tonic, which is most suitable for the initial recovery from a long illness and the conditioning of pregnant women. Healthy people can eat well every day!
Practice of distiller's grains fish 5:
1. Preparation raw materials: generally, about half a catty of crucian carp and 35-degree liquor are selected.
2. Slaughter the prepared crucian carp, sprinkle with salt and marinate for a period of time, then wash the marinated dried fish and soak it in clear water for 1.5 hours, so that the taste of the fish will become weak and the meat quality will become soft and loose;
3. Dry grass carp in the shade, cut into pieces, steam it in a steamer (the fish skin is facing up when steaming), take it out and let it cool;
4. Squeeze with oil for a while, then pour the minced ginger and garlic into the oil and stir-fry until fragrant. When I saw that the oil foam in the pot was decreasing, I put down the chopped dried Chili and it was spicy. Finally, pour the distiller's grains, reignite, and cook the ingredients in the pot.
5. Pour the fish into the rice wine, add some spicy fresh or other favorite seasonings, and turn to low heat for 2 minutes to make the fish pieces taste and evaporate the water in the pot.
6. Find a large ceramic jar, pour the vinasse fish into it, cover the jar with one or two layers of plastic wrap, and then cover it for about 7 days, so that the pickling process of vinasse fish is basically the same.