It seems that Jiangxi's vinasse fish is quite famous.
There are generally two ways to do this.
One is bad raw fish. Steam it when you eat it.
One is the recipe. It's cooked directly.
Needless to say which one you like. ~
Dried salted fish for the Spring Festival every year.
Although the fish body parts are not delicious.
But it is most suitable for making distiller's grains fish in the future.
It is also a special expectation.
There is no way to solve it if the salted fish is dried at home.
Be sure to do this.
Salted fish is unpleasant in body.
But making distiller's grains fish can make the whole sky.
My family and friends said that I cooked distiller's grains fish.
It's the best I've ever eaten.
Actually, if I don't have to do it.
Who can cook for me?
I can also say this without conscience. ▽｀).
Materials?
Dried salted fish1500g
Fermented wine 500-700g.
2 tablespoons of white wine
Garlic right amount
Ginger 1 piece
Appropriate amount of millet pepper
Douchi 35g
Orange peel 1 piece
3 tablespoons soy sauce
Soy sauce 1-2 tablespoons
Spicy fresh 1 spoon
The practice of lees fish?
All dried salted fish at home can be cooked.
If there are scales, remove them.
If there is no dried salted fish.
It can be made of fresh fish.
See the last steps of the recipe for details ~
It's not delicious to cook vinasse fish at the fish head.
Fish belly is the best. It's a pity to make vinasse fish.
So take off the fish head and belly separately.
Besides, it's better to eat it directly.
Soak the fish in water.
Time is based on salinity and dryness.
If it is salty and dry.
It is better to change the blisters for one night.
Soak the fish. Chop it into small pieces.
Add white wine and some shredded ginger and mix well.
Marinate for about 20 minutes ..!
Salted fish pieces 。
Steam in a steamer for 20-30 minutes.
It's best to put all the fish skins up.
Otherwise, it will easily stick to the bottom.
After steaming, put it aside and let it cool for use.
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Ginger, garlic and orange peel are chopped.
The orange peel should be soaked one night in advance.
It is better to get rid of some bitter taste.
Douchi is better to use after cleaning.
It's prone to dust ..!
If you don't mind, you don't have to wow. (/ω \)
Clean the millet pepper.
Break it with a cooking machine.
Exactly how much is used.
According to your acceptable spicy degree.
You can also use dried Chili shells directly.
Personally, I like to use fresh millet spicy.
It's safer and cleaner .. (▽)
Pour oil into the pot.
The oil should completely cover the fish pieces.
Put the cold fish pieces in the frying pan.
Use a big fire.
It is delicious to fry the fish pieces dry and crisp ~
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Deep-fry the fish pieces until golden brown and take them out.
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When it's all fried.
Stir-fry millet spicy in oil to make it fragrant.
If it's dried Chili.
Don't put it here first.
Put it after the next step.
Otherwise, it will be burnt in a moment.
Add ginger and garlic and saute.
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Stir-fry the orange peel and lobster sauce.
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Put the fermented wine, spicy and fresh, soy sauce and soy sauce in.
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Put the fish pieces in stir fry.
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Stir-fry until all the water is gone.
Just mix the fish and seasoning thoroughly ..!
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Stir-fried and pretend to cool.
It is best to put it in a jar.
It is best to eat it after 2 days of sealing.
You can eat it after it's cooked.
I am because my family will be wiped out soon.
Just put a plastic wrap on the bowl directly.
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This is a day old.
It's already very, very tasty. (> ^ω^< ).
If you keep it in the refrigerator.
You can put it for a month.
That is, every time I eat.
Use clean and waterless chopsticks.
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If there is no dried salted fish.
Just buy fresh fish.
I like to buy fish backs directly.
Cheap and easy to do.
I bought this fresh Anhui fish back.
3 yuan bought it for a kilo. (_) v
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Add a little pepper to the salt.
Stir-fry in a pan until it turns slightly yellow, then turn off the heat and let it cool for later use.
10 Jin of fish 150 grams of salt.
After the fish is cleaned.
Cut into pieces.
Fish backs can be directly cut into thick slices.
Really convenient.
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Sprinkle with cool salt.
Stir well and marinate overnight.
Wash the salt and pepper the next day.
Expose to the sun for more than 2 days.
Weather permitting.
You can dry it a little.
The finished product is fragrant and chewy.
If the sun is very dry.
Just follow step 4.
If the sun is not very dry.
Just follow step 5.