For the preserved fish, especially the meat on the fish, no fat at all in the part, to do the most suitable wine-dried fish, do once can eat for several days, need to explain is that the wine-dried fish inside the wine is best to do it yourself, the supermarket are sterilized, will not re-fermentation, the shelf life will be exceptionally long, but not tasty, if you really can not buy it then it can only be used in the supermarket to buy that kind of wine. Thick Luo rice wine ha, waxy fish with thick meat grass carp, mackerel these, and then, look at the practice of wine lees fish it.

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Homemade wine trough fish

Instruments: 500 grams of preserved fish, 1 piece of ginger, 1 piece of tangerine peel, 5 cloves of garlic, 8 dried chili peppers, 300 grams of wine wine brewing, 2 tablespoons of soy sauce, 2 tablespoons of pepper, 2 tablespoons of edamame beans, the right amount of oil

Practice: 1, the preserved fish soaked with water for a night, wash the surface of the impurities and grease, cut into small pieces of standby! The time to soak the fish depends on the degree of dryness, four or five hours to a dozen hours, etc. 2, ginger, garlic, dried chili peppers, Chen Pi are cut and spare, home fresh red pepper is better, there is no use of dried chili peppers. 3, cut up the salmon with ginger, cooking wine, mixed well, steamer steaming pot for 30 minutes, so that the salmon will be softer to eat, it will not be stuffed with teeth. 4, steam the salmon cooled down in the frying pan and make a roll, the oil temperature can be a little higher, the oil temperature can be a little bit higher, the oil temperature can be a little bit higher, the oil temperature can be a little bit higher, the oil temperature can be a little bit higher, the oil temperature can be a bit higher. The oil temperature can be a little higher, the surface of the fish pieces fried crisp only fragrant. 5, fish pieces fried out, the edamame, ginger, garlic thrown into the frying (fresh chili, this step can be put in the frying).

6, peel, dry chili thrown into the fried incense, put raw pumping, wine pepper, pepper oil sauteed, stir with a spoon. 7, put the fish into the stir fry, stir fry until the water is not, fish and seasonings are completely mixed well.

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8, fried fish pieces loaded out and cooled, wrapped in plastic wrap, sealed for two days before eating, the best taste, this weather do not have to put the refrigerator, room temperature can be, sealed with plastic wrap on the line.

1, consume the home of the salmon, this eating method is really very suitable, I said last time with the oil immersion method is also good, the original flavor of the fish to eat, some people say that a little greasy, then you can try this way of eating, wine groove fish spicy, slightly sweet, soy sauce flavor is also strong, more under the meal ha. 2, about the wine, is certainly better to do it yourself, the flavor is long, sweetness is not very high, the bad flavor is also rich in some The first thing you need to do is to get your hands on the best wine, and you can't buy it, and you won't be able to do it yourself, so you'll just have to use the kind of rice wine in the supermarket, and choose the kind that's the strongest.

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