Methods are as follows:

1. Prepare all ingredients.

2. Clean dried salted grass carp, gently brush off the surface of the salt particles with a brush, and then soak in water for 1 ? hours (one for the removal of salty; two can be some of the dirt in the dried salted grass carp soak it out), halfway through the water, taste the salty, can not be soaked for too long, otherwise the fish flavor will be muted, the meat texture becomes soft and scattered, is not conducive to the marinade.

3. Garlic, ginger, rice wine ready.

4. Mince the garlic.

5. Dried grass carp cut into strips.

6. Pour oil in the pot full of dried fish, fry until golden, remove.

7. hot pot and then add some oil (more than the usual vegetables about two times), the oil burned to 7 into the heat (see a small amount of green smoke from the pan around the middle of the pan fluttering) immediately turn off the fire, cut into the end of the ginger and garlic poured into the oil explosion, when you see the oil bubble in the pot in the reduction, put down the chopped pepper shredded popping the spicy flavor.

8. Add the dried fish.

9. Stir fry.

10. Add rice wine.

11. Pour the grass carp into the rice wine, put some chicken essence or other seasonings you like, turn on low heat and cook for 2 minutes to make the fish pieces taste good, and at the same time make the water in the pot evaporate out. (At this point, you can taste the saltiness, add sugar or salt to adjust to your favorite level of taste). If the rice wine does not cover the fish, add more cooking oil and sesame oil to the pot, but do not add water! Finally, turn off the heat and cool the fish thoroughly.

12. Get a ceramic jar, pour in the fish, cover the mouth of the jar with one or two layers of plastic wrap, then close the lid, and when you eat, use clean chopsticks to pick it up and eat it straight away.

13. You can also put it in the refrigerator to keep it fresh, the flavor will be better.

Both bad fish, there is no need to take off the wine lees. Jujube red fish has the flavor of wine, wine sweet, wine sour. When steaming, set aside the red pickled pepper, both slightly spicy and lightly salty.

Fish in the mouth, delicate and smooth, the aftertaste for a long time, and the essence of the flavor of the fish, is to be over a number of time began to sublimate, along with eating that wine lees and red bell pepper, the eater will have some drunkenness. Feeling in the vicissitudes of the years, and a little bit of sadness, because you will feel the fish, it left the lake and river alone, it sleeps in the wine, it is filled with intoxicating flavor.