The wine-dried fish in Jiangxi basically every family knows a dish, this dish is simple, and can be preserved for a few months, and now has been December, families are sunshine fish, bacon, sausage, for the New Year to prepare. New Year's Eve on the table must have a dish is the wine lees fish, since childhood, my brother and I have it as a snack to eat, spicy and sweet, each family's tastes are not the same, the spices on a few sorts, the amount of requirements according to their own tastes to adjust, the recent weather is very good, my mother bought two grass carp dried in the sun, is making the wine lees fish, because this dish is really very much in love, but also appetizers (my snacks), to share with you, but also to record myself? I'll share it with you, and I'll keep a record of it.

Ingredients

Grass carp

Two fish (one about 7 pounds)

Canola oil

Amount

Garlic

About 250-300g

Ginger

About 250-300g

Wine dregs

About 2.6 pounds

Chili powder

About 2.6 pounds

We are making this dish. p>

Chili powder

1 catty

Monosodium glutamate

Moderate (my family does not usually eat MSG, so I added a few tablespoons)

Lao Soya Sauce

Moderate

Salt

Moderate

Jiangxi specialties of wine lees fish

Purchased the fish, cleaned it, and smeared it with a layer of salt to marinate. A night, during the day time and then wash the salt out of the sun for three or four days, some people like to eat a little harder can be a few more days of sunshine, personally like four or five days to the extent that the sun is good and then cut into pieces, that is, the picture is like that.

Pour in the right amount of canola oil, and then you can directly put the cut fish pieces in, canola oil is soaked through the amount of fish! Then fry the fish until golden brown can be (halfway to the appropriate turn a little)

Fried into this can be, and then the fish pieces fished up to the side

Canola oil continue to put in the pot, the fish pieces fished up, and then the ginger, garlic, wine lees put in the frying pan frying a little bit, that is, slightly fried, frying out the flavor can be, and then add chili powder, the amount of old soya sauce, 10 spoons of salt, 3 spoons of monosodium glutamate (MSG), and then stir fry evenly. Then stir fry evenly.

The last step is to just fry the fish into the pot, and do a good job of seasoning evenly mixed together, you can taste, salt, monosodium glutamate, soy sauce, lees, chili powder are adjusted with their own tastes, do a good job of letting it cool down, ready to clean sterilized jars, cooled and put it in the cold weather, cold weather can be without the need to put in the refrigerator to save, because of oil, the whole process did not add water, so don't be afraid of preserving it! Breakfast, Chinese food and dinner can prepare a dish as an appetizer to eat, really especially delicious! And the practice is very simple, absolutely show off a dish!