Fish in Wine Dregs

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Fish in Wine Dregs is characterized by salty, fragrant and spicy, which is very typical of Jiangxi cuisine because of its heavy taste of people in Jiangxi. It's a dish made with dried fish, and it's mostly dried by yourself, either from fish caught by your dad or bought at the market. It's usually grass carp, cut into small pieces, salted and dried. Most of the wine lees are also made by myself. The parents' attachment to their children is all in this dish."

Ingredients

Main Ingredients

1000g of Dried Fish

1000g of Wine Dregs

200g of Garlic

200g of Ginger

100g of Dried Chili

150g of Wet Black Beans

Supplements

Rapeseed Oil

Moderate amount

How to Make Fish with Wine Dregs

1.

Peel off the outer skin of the garlic, peel the ginger, and wash it with the dried chili peppers to dry the water. Then chop the ginger and garlic, and cut the dried chili pepper into pieces.

2.

Prepare the wine lees, you can make it yourself or buy it in the market. This wine lees look gray, because my relatives grow their own glutinous rice, and then roughly processed into brown rice, so the color of the wine lees do not look like the general so white. You can't buy this outside.

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, fire is easy to fry paste, fire is 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 is fried until the surface is charred, to be fried, and then fish up. When not so hot, you can taste a piece to determine the salinity of the dried fish, so that you can decide to season later.

5.

After the dried fish is removed, leave about a rice bowl of oil in the pot, and fill up the excess. Then under the ginger and garlic minced fried incense.

6.

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

7.

Then pour in the tempeh. My mom used wet tempeh. If you use dry tempeh, it's best to soak it for a while in advance and then dry it out so that the flavor of the tempeh comes out easily.

8.

Toss all the ingredients and cook for five or six minutes after boiling. This way the lees won't ferment again.

9.

Pour in the dried fish that was fried earlier, toss well and cook for another five or six minutes.

10.

Finally, all the ingredients will be served and cooled. 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. When you want to eat it later, just fill a bowl and put it on top of your rice or steam it for ten minutes or so.

Finished picture of fish in wine lees

Cooking tips

1, during the preservation period, the wine lees will absorb some of the salty flavor in the dried fish. If you buy it, after frying the dried fish, make sure to taste the saltiness before determining how much salt to add later.

2, the amount of ingredients is not absolute, you can according to their own preferences appropriate increase or decrease, can not eat spicy can reduce the amount of chili a little bit, but the wine lees fish must have a little bit of spiciness is delicious.

3, do not put soy sauce to do wine lees fish, easy to sour, not to mention water, so at first try to make the amount of wine lees enough, really not enough, add more oil.

4, wine lees must be boiled for a period of time, so that the preservation period will not be made again (fermentation), dried fish is delicious. Generally can be preserved for ten days and a half months.