Heat the pan, put vegetable oil, when the oil is hot, put the fish pieces fried until both sides of the golden brown and then out. Wash the pan, put in a little oil again to burst the ginger, add the red leeks and stir fry on low heat. Pour in the fried fish while hot (red bad water should be no more than fish, marinade process red bad juice will also be absorbed by the fish to reduce some of the ha), cooled into the refrigerator can be refrigerated for a day pour into half a bowl of water, just fish scraped down the red bad into the water water boiled, poured into the deep-fried fish, and then added wine, soy sauce, salt to season the full absorption of the flavor of the wine

Fish head parts to do the wine fish is not good, the belly part of the best, do the wine fish is not good, the wine fish, the fish belly part of the best. Fish belly part of the most delicious, do not do the wine fish pity, so the fish head and belly part of the fish were removed, in addition to direct burning to eat better! The body of the fish soaked in water, time according to the salinity and dryness to, if more salty and dry, stir-frying good loaded out and cooled, with the best altar, sealed for 2 days before eating the best! (After the good can also eat yo) I because the family quickly eliminated, directly with a bowl covered with a plastic wrap

Pour the grass carp into the rice wine, turn the heat to cook for 2 minutes so that the fish pieces of flavor, while making the water in the pot evaporate out. (At this point, you can taste the saltiness and add sugar or soy sauce to blend it to your preferred level of taste.) (If the rice wine can not be over the fish pieces, you can add cooking oil and sesame oil to the pot, and do not want to object to easily quit the smoke and be inspired, had to turn off the fire after half an hour). After the fire is turned off, do not open the lid, let the residual temperature and smoke continue to smoke. 30 minutes and then open the lid of the pot, you can see the fish become brown, emitting smoke aroma.

Fish in wine sauce is a famous folk dish in Jiangxi province, which is said to have originated in the Southern Song Dynasty, and was listed as a tribute in the palace by the Ming Dynasty because of its sweet flavor, which is not recorded in the history books, so it is impossible to prove it. Wine Dregs Fish first came out from the confluence of Poyang Lake and Yangtze River and fully absorbed the flavor of wine. The most classic way to eat it is to cook the dried fish with wine lees, the whole dish has the sweet and sour flavor of wine lees and the flavor of wine, and also has the salty flavor of fish, which makes the taste special.