Raw materials:

1 fresh fish (1.5 ~ 1.8kg)

Vegetable oil 50 grams

Chicken soup 300 grams

3 grams of pepper

20 grams of cooking wine

30 grams of soy sauce

4 grams of salt

3 grams of monosodium glutamate

Coriander 30 grams

20 grams of onion

20 grams of ginger.

Exercise:

(1) After scaling the fish, cut the internal organs from the abdomen, wash them with clear water, drain the water, and cut both sides of the fish with a knife.

(2) Pour the vegetable oil into a frying spoon, heat it to 60-70% with high fire, add the onion and ginger, stir fry, then add the mixed soup of chicken soup, cooking wine and salt, add the fish after boiling, then cook it with low fire for about 15 minutes, and take it out after the fish turns white.

(3) Put the fish in a fish dish and sprinkle with onion, shredded ginger and pepper.

(4) After soy sauce and vegetable oil are heated separately, they are poured on the fish in turn and sprinkled with monosodium glutamate.

lees fish

material

A carp weighing about half a catty.

Chop onion, ginger and garlic into powder.

rice wine

working methods

1, prepare all raw materials.

2. Wash the pickled dried grass carp, gently brush off the salt particles on the surface with a brush, and then soak them in clean water for 1.5 hours (first, remove the salty taste; Second, you can soak some dirty things in the sun-dried salted grass carp, change the water halfway and taste the salt water. Don't soak it for too long, otherwise the taste of the fish will become weak and the meat will become soft and loose, which is not conducive to pickling.

3. Grass carp is dried in the shade, cut into pieces, steamed in a steamer (fish skin facing up), taken out and cooled.

4. Pour oil in a hot pot (about twice as much as normal cooking). When the oil is 70% hot (you see a small amount of smoke floating from the periphery of the pot to the middle of the pot), immediately turn off the fire and pour the minced ginger and garlic into the oil to fry. When I saw that the oil foam in the pot was decreasing, I put down the chopped dried Chili and it was spicy. Finally, pour the distiller's grains, reignite and boil the materials in the pot.

5. Pour the grass carp into the rice wine, add some spicy and fresh or other favorite seasonings, turn to low heat and cook for 2 minutes to make the fish pieces tasty and evaporate the water in the pot. At this time, you can taste the taste of salt and adjust it to your favorite taste with sugar or salt. If rice wine can't pass the fish pieces, you can add cooking oil and sesame oil to the pot, and never add water! Finally, turn off the fire and completely cool the distiller's grains.

6. Find a large ceramic jar, pour the vinasse fish, cover it with one or two layers of plastic wrap, then cover it and marinate it for about 7 days. You can eat directly with clean chopsticks when eating.

Remarks: Distiller's grains are rice wine and fermented grains, which can be made by ourselves or purchased from ready-made products.