I learned to cook distiller's grains fish from my mother and have been cooking distiller's grains fish for more than 20 years. There are different ways to make vinasse fish online. I am a person who likes to cook delicious food. Over the years, I have been asking "how to make vinasse fish?" I am constantly improving and innovating. Now I will share my thoughts with friends who like this dish from the following aspects.
What kind of fish should be used to make vinasse fish? 1, the finished product of "distiller's grains fish" is fish pieces about five centimeters in size. In the production process, the fish pieces will shrink and absorb the flavor in the seasoning through pickling, dehydration, sealed fermentation and other steps. The most obvious feature is that after each piece of "vinasse fish" is broken, the fish pieces are in the shape of pieces, so we usually call them "garlic cloves".
2. In order to make "distiller's grains fish" into "garlic cloves", there are also requirements for fish variety selection. Some fish are too tender and moist, and their taste is not suitable for pink fish, such as silver carp and bighead carp. It is best to choose grass carp, snakehead, herring and carp with thick meat. I'm a mainlander, and I don't know much about marine fish.
The practice of distiller's grains fish: ingredients, ingredients;
Grass carp, snakehead (g m n), herring and carp can be selected, and salt, sugar, chives, green onions, peppers, ginger slices, green onions, Chili powder, rice wine (fermented grains) or white wine can be selected.
Distiller's grains fish practice:
No matter which kind of fish is above, it is necessary to remove scales, viscera and gills, scrape off the black film in the belly of the fish, clean it, and air dry it in a ventilated environment for 3-5 hours. Blow dry the water on the fish surface. Remove the head, tail and fins, divide the fish into two pieces, then cut them into pieces four to five centimeters square, and cut the fleshy part of the fish back as thick as possible. Prepare the seasoning for pickling, such as white sugar, shallots and scallions, pepper, ginger slices and scallions, which are the basic seasonings in pickling. Your favorite seasoning can be added separately, and dried Chili powder can also be added later. Pour salt into a container filled with fish pieces according to the ratio of 10: 0.3, add white sugar, chives, onions, peppers, ginger slices and onions, and finally add a proper amount of high-alcohol liquor, stir evenly, seal with plastic wrap and marinate for three to five days. Remember to turn it once a day to make the taste evenly distributed. After pickling, pick out the seasoning from the fish pieces. Put the fish pieces on the bamboo curtain and dry them in a sunny and ventilated place for two to three days. Observe that the fish has evaporated some water, and there is a hard skin on the surface, so the fish pieces can shrink relatively. The essence of distiller's grains fish is wine fragrance. Now we can mix rice wine (fermented grains) into the fish pieces. Ten Jin of fish and half a Jin of rice wine will do. If you don't have rice wine at home, you can use high-alcohol liquor instead, and the ratio is three or two liquors with ten Jin of fish. Friends who like spicy food can also add a proper amount of Chili powder at this time, stir well and put it in the jar. When loading the cylinder, try to put the fish pieces in order, press the fish pieces more tightly with a spoon, preferably without gaps, then seal them with plastic wrap and cover them. You can eat it in about fifteen days. How to eat vinasse fish: There are many different ways and practices in different places, such as frying vinasse fish, frying it and so on. Personally, I think, since the vinasse fish is cooked, we should eat its original flavor, otherwise it will be meaningless, so I suggest that you still steam it, which can best reflect the characteristics of vinasse fish. After the vinasse fish is cooked, it can be put on the plate. Friends who like spicy food can add a spoonful of chopped pepper, then pour a little sesame oil and put it in the steamer of the rice cooker.