Distiller's grains fish is a traditional famous food in Jiangxi, especially Wuyuan distiller's grains fish. Choose about half a catty of freshwater fish, marinate it, dry it until it is half dry, put it in a brewed rice wine jar and seal it. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains.
Distiller's grains fish practice
Prepare all the raw materials, clean the pickled dried grass carp, gently brush off the salt particles on the surface with a brush, and then soak in clean water for 1.5 hours. Change the water halfway and taste the salt water. Don't soak for too long, otherwise the taste of the fish will become weak, and the meat quality will become soft and loose, which is not conducive to pickling. Dry grass carp in the shade, cut into pieces, steam in a steamer, and take it out to cool.
Pour oil in a hot pan, turn off the heat immediately when the oil is 70% hot, and pour the chopped ginger and garlic into the oil and stir-fry until fragrant. Seeing that the oil foam in the pot is decreasing, put down the chopped dried Chili to make it spicy. Finally, pour the wine into the pot, re-boil the ingredients, pour the grass carp into the rice wine, put some spicy and delicious seasonings or other favorite seasonings, and turn the fire down for 2 minutes to let the fish pieces taste and evaporate the water in the pot.
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, spread the distiller's grains fish thoroughly, find a big ceramic jar, pour the distiller's grains fish in, 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.