For preserved fish, especially the meat on fish, it is completely oil-free, and it is most suitable for making vinasse fish, which can be eaten for several days at a time. It should be noted that the wine in the distiller's grains fish is best made by yourself. The food in the supermarket is sterilized and will not ferment again, so the shelf life will be particularly long, but it is not delicious. If you really can't buy it, you can only use the wine in the supermarket to buy that thick rice wine and bacon.

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Homemade fish in wine trough

Ingredients: 500g of preserved fish, ginger 1 slice, dried tangerine peel 1 slice, 5 cloves of garlic, 8 dried peppers, 300g of fermented wine, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 2 tablespoons of pepper, 2 tablespoons of lobster sauce and appropriate amount of oil.

Practice: 1. Soak the marinated fish in water overnight, clean the impurities and grease on the surface, and cut into small pieces for later use. The soaking time of preserved fish depends on the hardness, ranging from four or five hours to more than ten hours. 2. Jiang Mo, minced garlic, dried peppers and dried tangerine peel are all cut for later use. Fresh red pepper at home is better. If there is no dried pepper, use dried pepper. 3. Mix the cut preserved fish with shredded ginger and cooking wine, and steam in a steamer for 30 minutes, so that the preserved fish will be soft and there will be no stuffing when eating. 4. After the steamed preserved fish is cooled, roll it in the oil pan. The oil temperature can be higher, and the surface of the fish pieces will be fried until fragrant. 5. After the fish pieces are fried, take them out, and throw the lobster sauce, Jiang Mo and minced garlic into it for frying (you can fry fresh peppers together in this step).

6. Stir-fry dried tangerine peel and dried pepper, then stir-fry tobacco, wine pepper and pepper oil, and stir with a spoon. 7. Put the fish pieces in and stir-fry until there is no water, and the fish and seasoning are completely mixed.

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8. Take the fried fish pieces out to cool, wrap them with plastic wrap and seal them for two days before eating. The taste is the best. You don't need to put it in the refrigerator in this weather, just keep it at room temperature and seal it with plastic wrap.

1. Eat pickled fish at home. This way of eating is really appropriate. The method of soaking oil I mentioned last time is also good. Some people say that the original way of eating fish is a bit greasy, so you can try this way. The fish in the wine trough is spicy and slightly sweet, and the sauce is also very thick, which is more delicious. As for fermented grains, I must have made them myself. They taste very long, not too sweet, and they have a lot of bad tastes. If you can't buy such fermented grains, you can't make them yourself. You can only use the glutinous rice wine in the supermarket. Choose the strongest one.

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