Fish with distiller's grains is usually marinated with crucian carp, dried, covered with distiller's grains, sealed, waited for two weeks, and then taken out. At this time, the smell of distiller's grains has penetrated into the fish, which not only removes the fishy smell of the fish, but also melts the smell of distiller's grains into it, turning the appearance into jujube red and looking very drunk.

The practice and eating method of distiller's grains fish are also simple and rude, or steamed on a steamer when cooking. Or pour it directly into the pot and add some water to make it smell like distiller's grains. This dish, you can use it to drink wine, you can also use it to eat rice, and of course, you can also use it to make cold dishes. Now many hotels like this dish. As an appetizer and snack, it is also delicious.

Method for making vinasse fish

Ingredients: 500g of dried salted fish, 300g of rice wine, 20g of ginger, 30g of garlic, 300g of Chili powder, 0g of lobster sauce100g, 50g of soy sauce, 20g of soy sauce and 80g of white wine. If you need 1000 classic recipes, 1000 snacks and 500 sauces, you can get them automatically by following our official WeChat account.

First, prepare all kinds of ingredients. First, wash the dried salted fish with clear water, prepare a large pot, and soak the dried salted fish in water for 5-6 hours. Dried salted fish is usually very dry and salty. If you cook it directly, it's not delicious at all. Soak in clear water first, the meat quality of salted fish will become loose, and the salt in dried fish can also be soaked out.

After the salted fish is soaked, take it out and drain it, cut it into small pieces on the chopping board, prepare the steamer, put the salted fish pieces in, steam for about half an hour, and then take it out to dry. Ginger is washed, peeled and chopped into Jiang Mo, and garlic is peeled and chopped into minced garlic.

Boil the oil in the pot, and the oil can be more than the cooking. When the oil is hot, put the dried fish into the pot and fry it slowly until both sides of the dried fish are golden. At this time, take out the dried fish and control the oil content before turning off the fire. Prepare a large bowl, add a proper amount of white wine to the bowl, and then soak the fried fish pieces in the white wine bowl.

Leave a little base oil in the pot. When the oil is hot, turn off the heat. Stir-fry the minced ginger, garlic and lobster sauce in the pot. Then stir-fry the chili powder in the pot until the minced garlic turns golden brown. Stir well, add the rice wine with juice, add the soy sauce and soy sauce, and turn to high heat to boil. After the soup is boiled, put the fish pieces into the pot, and also pour the white wine soaked in the fish pieces, stir well, then boil and cook.

Prepare a clean, water-free and oil-free glass bottle, pour the cooled distiller's grains fish into the bottle, then cover it and seal it, and our distiller's grains fish wine is made.

skill

The method of making vinasse fish is very simple. Dried salted fish can't be fried directly in the pot, but soaked in clear water. Because dried fish will be pickled and air-dried for a longer period of time, dried salted fish is generally hard and salty, so it needs to be soaked in clear water first to loosen the meat and remove the salty taste.