Practice of Jiangxi specialty distiller's grains fish
Detailed introduction of distiller's grains fish
Raw materials: dried grass carp 1000g ~ 1500g, 700g rice wine (if about 500g rice wine is enough), 20g ginger, 20g garlic and 30g Chili powder.
Practice steps:
1. Wash the dried grass carp strips: soak them in clear water 1 hour, because they are dry, the extra salty taste can be removed. Change the water halfway, taste salty, and don't soak it for too long, otherwise the taste of the fish will fade.
2. Cut it into pieces, steam it in a steamer (the fish skin is facing up when steaming), and take it out to cool.
3. Pour oil in a hot pot (about twice as much as normal cooking). When the oil burns to 70% heat (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, pour the minced ginger and garlic into the oil and burst, and when you see that the oil foam in the pot is decreasing, put the Chili powder to burst, and finally pour the wine in before opening.
4. Pour the grass carp into the rice wine, turn to low heat and cook for 2 minutes to make the fish pieces tasty, and at the same time evaporate the water in the pot. (At this time, you can make it salty and light, and add sugar or light soy sauce to your favorite taste). 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 thoroughly cool the vinasse fish.
5, let it cool, seal it for a few days and then eat it better!