The fish with distiller’s grains is usually steamed for about 15-20 minutes to be cooked.

When steaming fish with distiller's grains, it is recommended to spread the fish flat on the bottom of the plate, so that the fish can be better absorbed and the steaming time will be relatively short. At the same time, in order to maintain the freshness and tenderness of the fish, you can marinate the fish with cooking wine, light soy sauce, and ginger slices for a period of time before steaming the fish, which will make the fish more flavorful.

When cooking, you need to pay attention to the heat and time to avoid over-steaming, which will cause the fish to become old and dull. At the same time, in order to enjoy the food better, you can eat it with some rice or noodles. Generally speaking, the time for steaming fish with distiller's grains depends on the size of the fish and cooking method, but generally speaking, steaming for about 15-20 minutes can ensure that the fish is cooked through and retains its tender taste.

Characteristics of distiller’s grain fish

First of all, the selection of distiller’s grain fish is exquisite. Usually, fresh and tender fish such as grass carp and carp are used to ensure the taste. At the same time, distiller's grains are also the key raw material for making distiller's grain fish. It is fermented from glutinous rice, rice wine, etc., and has a certain sour taste and aroma.

Secondly, the production process of distiller’s grain fish is unique. Cut the fish into thin slices and marinate it with cooking wine, salt, ginger and other seasonings for a period of time to make it delicious. Then put the marinated fish into the pan and fry until both sides are golden brown, then add the wine grains, onion, ginger, garlic and other seasonings and stir-fry evenly. Finally, add an appropriate amount of water or stock, cover the pot and simmer for a while to allow the fish to fully absorb the flavor of the sake lees.

Finally, the fish with distiller’s grains tastes delicious. The sourness of the sake lees and the tenderness of the fish blend together to create a unique taste. At the same time, the lees can also relieve greasiness and make people have endless aftertaste.