1. Prepare all raw materials.

2. Wash the dried salted grass carp, gently brush off the salt particles on the surface with a brush, and then soak in clean water 1 half an hour (one is to remove the salty taste; Second, you can soak some dirty things in the dried salted grass carp), change the water halfway, taste salty, and don't soak for too long, otherwise the taste of fish will become weak and the texture of meat will become soft and loose, which is not conducive to pickling.

3. Garlic, ginger and rice wine are ready.

4. Chop into garlic.

5. Cut grass carp into strips.

6. Pour the oil in the pan over the dried fish, fry until golden, and pick it up.

7. Add some oil to the hot pot (about twice as much as the usual 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), turn off the fire immediately, pour the minced ginger and garlic into the oil and saute. When you see that the oil foam in the pot is decreasing, put down the chopped dried pepper and explode the spicy taste.

8. Add dried fish.

9. stir fry.

10. Add rice wine.

1 1. Pour grass carp into rice wine, add some chicken essence or other favorite seasonings, and cook for 2 minutes on low heat to make the fish pieces tasty, while evaporating the water in the pot. (At this time, you can taste the salt, add sugar or salt to adjust it 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.

12. Find a porcelain jar, pour the fish with distiller's grains, cover the jar with one or two layers of plastic wrap, and then close the lid. When eating, put it together with clean chopsticks and you can eat it directly.

13. It can also be kept fresh in the refrigerator, which will taste better.

Since the fish is bad, there is no need to take off the distiller's grains. The fish with jujube wood red has the flavor of wine fragrance, sweet wine and sour wine. When cooking, put red pickled pepper on it, which is a little spicy and a little salty.

Fish in the mouth, delicate and smooth, lingering fragrance for a long time, and the essential taste of fish is that it takes some time to sublimate, and even eating the distiller's grains and red pickled peppers will make the eater feel a little drunk. I feel a little sad again in the vicissitudes of life, because you will feel this fish, it left the lakes and rivers alone, it slept in the wine, and it was filled with intoxicating taste.