Ingredients: dry salted grass carp 1000g ~ 1500g, rice wine 700g (if about 500g of rice wine is enough), ginger 20g, garlic 20g, dried shredded Chili 30g (Chili noodles are better).
Seasoning: spicy and fresh (which plays a considerable decisive role in the delicacy of vinasse fish)
Practice steps:
1. Wash the sun-dried salted grass carp, gently brush off the salt particles on the surface with a brush, and then soak in clean water 1.5 hours. The purpose of soaking is to remove the salty taste, and secondly, some dirty things in the dry salty grass carp can be soaked out. Change the water halfway, the taste is salty and light, and don't soak it 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.
2. Dry grass carp in the shade, cut into pieces, steam it in a steamer (with the skin facing up), and take it out to cool.
3. Pour oil in a hot pot (about twice as much as normal cooking). When the oil is heated to 70% (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 and stir-fry until fragrant. Seeing that the oil foam in the pot is decreasing, put down the chopped dried Chili shreds and explode spicy. Finally, pour the distiller's grains, reignite, and cook the ingredients in the pot.
4. 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 thoroughly cool the vinasse fish.
5. 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.