This evening, several guests suddenly came to my house, which made my mother worry about the food and drinks.

In my haste, I quietly said to my mother: "Mom, isn't there a pot of dried fish with distiller's grains on the cabinet?" My mother patted her forehead and said with a smile, "Yes! Why did I forget?" Mom quickly took off the pot and opened the seal.

The aroma of wine mixed with the smell of fish hit your nostrils.

Mom first took out the lees, then lifted a piece of gauze, and then took a plate of dried fish.

The dried fish was bright and shiny, even more shiny than when it was first dried.

After my mother took out the dried fish, she spread out the gauze, piled on the wine grains, and sealed the mouth.

Mom came to the kitchen, washed the dried fish, and steamed it in a pressure cooker.

The dried fish was full of color, flavor and flavor. During dinner, the guests ate it happily and kept praising their mother’s cooking skills.

Speaking of making dried fish with distiller’s grains, it’s actually not difficult.

I saw my mother do it once.

That day, my mother got a piece of moldy tofu from nowhere.

She washed it and put it upside down.

Next, cut the dried fish into chunks.

Then pour the wine lees into a gauze bag, gently squeeze out the wine juice with your hands, pour it out, and mix in a certain amount of salt.

After the water in the pot was drained, my mother put the distiller's grains into the bottom of the pot, spread a piece of gauze on top, and put the dried fish on top.

After placing the dried fish, cover it with a piece of gauze and spread a layer of wine grains.

After doing all this, my mother found some thick white paper and a piece of cloth and sealed the door tightly.

My mother said: “The dried fish with distiller’s grains made in this way will not have worms even if it is left in summer.