1. Ingredients for fish with distiller’s grains: 500g dried grass carp, 300g fermented rice wine, 2 tablespoons white wine, 5 cloves garlic, 1 small piece of chili powder, 2-5 tablespoons black bean, 1 tablespoon light soy sauce, 1 -2 tablespoons dark soy sauce and 1 teaspoon.

2. Recipe: Soak dried grass carp in warm water for 2-5 hours in advance. If it is dry, soak it one night in advance.

3. When buying dried fish, you can check whether the scales have been removed cleanly. If not, you need to scrape off the scales first after soaking.

4. Chop the soaked dried salted fish into small pieces, add 1 tablespoon of white wine and a little ginger, stir evenly and marinate for 30 minutes.

5. Put the marinated fish pieces into a SAIC steamer and steam for 20 minutes, with the fish skin facing up to prevent sticking to the pan. After steaming, set aside to cool for later use.

6. Pour oil into the pan to cover the fish pieces, heat until 70% hot, add the fish pieces and fry until golden and crispy, remove and drain.

7. Leave a tablespoon of oil in the pot, add minced ginger, minced garlic, and tempeh until fragrant, then add chili powder, fermented rice wine, rice wine, light soy sauce, and dark soy sauce, stir-fry evenly, and bring to a boil. Add the fish pieces and stir-fry together, cover the pot and simmer for 3-5 minutes.