Dried salted fish1500g
500-700g of fermented wine.
2 tablespoons white wine
Garlic right amount
Ginger 1 piece
Appropriate amount of millet pepper
Douchi 35g
Orange peel 1
3 tablespoons soy sauce
1-2 tablespoons soy sauce
Spicy fresh 1 spoon
Lee's fish?
Dried salted fish can be cooked at home.
If there are scales, remove them.
If there is no dried salted fish.
It can be made of fresh fish.
See the last steps of the recipe for details ~
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It's not delicious to cook vinasse fish at the fish head.
Fish belly is the best. It's a pity to make vinasse fish.
So separate the fish head from the fish belly.
Besides, it's better to eat directly.
Soak the fish in water.
Time is based on salinity and dryness.
If it is salty and dry.
Might as well change the blisters all night.
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Soak fish. Cut it into small pieces.
Add white wine and some shredded ginger and stir well.
Marinate for about 20 minutes ..!
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Sliced salted fish.
Steam in a steamer for 20-30 minutes.
Better put all the fish skins on it.
Otherwise it is easy to stick to the bottom.
Put it aside after steaming and let it cool for later use.
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Chop ginger, garlic and orange peel.
The orange peel should be soaked one night in advance.
It's best to get rid of some bitter taste.
Douchi is better to use after cleaning.
It's easy to get dust ..!
If you don't mind, you don't have to wow (/ω \)
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Clean the millet pepper.
Break it with a cooking machine.
Exactly how much was used.
According to your acceptable spicy degree.
You can also use dried Chili shells directly.
Personally, I like to use fresh millet spicy.
This is safer and cleaner .. (▽)
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Pour the oil into the pot.
Oil should completely cover the fish pieces.
Put the cold fish fillets in a frying pan.
With fire.
Deep-fried fish pieces are dry and crisp, which is delicious ~
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Fry the fish pieces until golden brown, and take them out.
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When it is all fried.
Stir-fry millet in oil to make it fragrant.
If it's dried Chili.
Don't put it here yet.
After the next step.
Otherwise, it will be burnt soon.
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Add ginger and garlic and stir-fry until fragrant.
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Stir-fry orange peel and lobster sauce.
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Put the fermented wine, spicy and delicious, soy sauce and soy sauce in.
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Put the fish pieces in and stir fry.
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Stir fry until all the water is gone.
Just mix the fish and seasoning thoroughly ..!
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Stir fry and pretend to be cold.
Better put it in a jar.
It is best to seal it for 2 days before eating.
You can eat it when it is cooked.
I am because my family will be destroyed soon.
Just put a plastic wrap on the bowl.
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This is from a day ago.
It's very, very delicious. (& gt^ω^<； ).
If you put it in the refrigerator.
You can keep it for a month.
That is, every time I eat.
Use clean and waterless chopsticks.
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If there is no dried salted fish.
Just buy fresh fish.
I like to buy fish backs directly.
Cheap and easy to do.
I bought this fresh Anhui fish back.
Three yuan for a kilo. (_) v
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Add a little pepper to the salt.
Stir-fry in the pan until it is slightly yellow, then turn off the heat and let it cool for later use.
10 Jin of fish salt150g.
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After the fish is washed.
Cut into pieces.
Fish backs can be directly cut into thick slices.
It is really convenient.
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Sprinkle with cold salt.
Stir well and marinate overnight.
Wash the salt and pepper clean the next day.
Exposure to the sun for more than 2 days.
Weather permitting.
You can dry it a little.
The finished product is fragrant and chewy.
If the sun is very dry.
Just follow step 4.
If the sun is not very dry.
Just follow step 5.
I'll make up the map later.
It hasn't started yet. ~ (▽ ?)
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skill
I want to talk about wine making in particular.
I made this wine myself.
It's not the same as what you bought in the supermarket.
Everything sold in the supermarket is inactivated.
It will not ferment again. Long shelf life.
Personally, I never eat that.
I feel particularly bad.
If you can't buy fresh wine locally.
If you can't do it yourself,
Only the supermarket type can be used.
The sweetness of wine is different.
Some people are full of energy. Some people have a lot of rice.
Also, the salinity of fish is different, and the dosage is different.
So the dosage depends on the situation.
You can try it after cooking, depending on the situation.
You can also add some salt if the fish is weak.
If you put 1 day, it tastes good.
If it's not spicy enough. If it's not sweet enough.
Just put the oil in the vinasse fish.
Pour some into the pot.
Add some millet and saute until fragrant.
Pour some wine, boil it and let it cool.
Mix in the vinasse fish ~