The authentic wine-dusted fish should be chosen from crucian carp, grass carp or carp produced in Poyang Lake, and it can be fresh fish or salted fish, it all depends on personal preference. Because a lot of wine lees are added to the fish, the fish body has a strong flavor of wine, and the mouth feels filled with intoxicating fragrance.

The reddish jujube wood of the fish has the flavor of wine, wine sweet, wine sour. When steaming, set aside the red pickled pepper, both slightly spicy and lightly salty. In the mouth, the fish meat is delicate and smooth, with a long-lasting aftertaste. Salty and delicious wine lees fish, the production is actually not difficult Oh, like friends hurry to try it.

The ingredients needed are: 1500 grams of fresh fish, 600 grams of wine, two spoons of white wine, five cloves of garlic, a piece of ginger, 20 grams of millet peppercorns, 35 grams of edamame beans, an orange peel, three spoons of soy sauce, a spoon of dark soy sauce, a spoon of spicy fresh.

Step 1: Buy fresh fish, preferably the back of the fish, which has fewer spines and more meat. Clean it and drain it well. Put salt in the pot, followed by some peppercorns, stir fry the peppercorns over low heat, see some slight yellowing of the saltpeter, turn off the heat and let it cool.

Step 2: Use 15 grams of salt for one catty of fish, and cut the fish into thick slices, about one centimeter. Mix the cooled pepper salt into the fish and marinate overnight. The next day, wash the salt and pepper, and expose the fish to the sun for two days; the drier the sun, the chewier it will be.

Step 3: Fish pieces in a steamer basket on high heat for 20 minutes, steaming fish skin upward, otherwise easy to stick to the bottom, after steaming removed to cool. Ginger peeled and cut into ginger paste, garlic peeled and minced into garlic, orange peel cut into minced form, it can be soaked overnight in advance, so that the bitter flavor will be reduced.

Step 4: millet pepper clean, chopped, can also be stirred. Pour in the pot, the oil must be able to be no more than the fish pieces, medium heat frying caramelized, when you see the fish dry crisp when sheng out, drain the oil.

Step 5: millet chili into the remaining oil to fry the flavor, then put ginger, garlic, and so on the flavor out. Add the orange peel and edamame, add the soy sauce, dark soy sauce, spicy fresh and wine, toss well and add the fish pieces.

Step 6: Reduce the heat to low and continue to stir-fry until all the water is gone, remove the jar, clean the inside and outside, and then wipe it with white wine. Put all the fish pieces as well as the seasoning into it, seal it well, and serve it after a few days.

Siu mai, breakfast love to eat one of the delicacies, siu mai there are many kinds, but fish stuffed siu mai you have eaten. Thinking about the fish stuffed yakitori must be delicious, easy to make and delicious, fresh and tasty it.

Step 1: Buy frozen fish fillets and thaw them out, print them completely dry with kitchen paper, then cut them into pieces and stir in the minced meat.

Step 2: Add a pinch of salt and beat the fish until the gelatin forms, then add pepper, tapioca and cornstarch. (After gelatinization, the fish will become an elastic mass, which will affect the texture of the finished product.)

Step 3: Add chicken broth in small amounts and mix well. Refrigerate in an icebox (-18°C) for 30 minutes to keep the fish cold and absorb the seasonings.

Step 4: Using a small spoon, stuff the fish into the skin of the shumai, hold tightly and place on a greased plate. Steam over high heat for 8 minutes. Drizzle with soy sauce and chili oil for a better flavor.

The ratio of fish to tapioca depends on personal preference, with more fish for a softer texture and more tapioca for a smoother texture. The skin of the shumai can be bought at the noodle, and can be replaced by the skin of the swallowtails. Tapioca is an indispensable ingredient and there is no other substitute.