Is the vinasse fish steamed or fried?
Fish in a wine jar can be steamed or fried. As for which way to choose, it depends on whether you prefer steaming or frying. The production project of fish in wine tank is not only complicated, but also time-consuming and the materials used are very particular, so most of the fish sold in the market now are fast food, that is, they are directly cooked with red grain. Although this way is faster and more convenient, it also loses the flavor of traditional authentic wine ditch fish.
How to make vinasse fish delicious
Ingredients: grass carp (dried) 300g, rice wine 300g, garlic100g, chili noodles 50g, ginger 50g, soy sauce 2 tbsp.
1. Cut the bought dried fish into small pieces and soak them in clear water for 2 hours (to remove the salty taste).
2. Fry the fish in a hot pot until the dried fish turns golden brown.
3. Chop garlic and slice ginger.
4. Put oil in a hot pan and cool, add garlic and ginger until fragrant, and then add Chili noodles and soy sauce to taste. Stir-fry for a while and smell the smell of pepper, then add rice wine, mix well and boil.
5. After boiling, add the fish pieces and stir well. Cover the pot and stew for 3-5 minutes. Finally, put it in a bottle and store it in the refrigerator (it will taste better the next day).
Where is the specialty of vinasse fish?
Wine trough fish is one of the specialties of Poyang Lake in Jiangxi Province, which is sold in the specialty supermarket of Lv Zi Cai in Jiangxi Province. As a famous dish in Jiangxi, fish in wine trough is cooked by many people in Jiangxi, which is more delicious than those sold in the market. Whenever it comes to autumn and winter, many housewives will start cooking fish in wine troughs.
What is the key to making fish from distiller's grains?
Distiller's grains fish is a traditional local food in Poyang Lake, Jiangxi Province. Choose grass carp (herring) about half a catty, marinate it, air-dry it until it is half dry, and put it in a brewed rice wine jar for sealing. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains. The key is wine, which should be aged and strong. Infiltrating into the fish, the fish is jujube red, its color has an intoxicating beauty, and then the wine floats.