The authentic way to make fish with wine lees is as follows:
Materials/tools: 1,000 grams of grass carp chunks, 1,000 grams of wine lees, 200 grams of garlic, 200 grams of ginger, 100 grams of dried chili peppers, 150 grams of wet edamame beans, rapeseed oil in moderation, and salt.
1, garlic peeled off the outer skin, ginger peeled, and dry chili together, wash and dry water, then ginger and garlic chopped, dry chili cut section.
2, prepare the wine lees, you can do it yourself or buy in the market.
3, pour half a pot of canola oil in the pot, and then pour into the cut pieces of fish to start frying. Keep a small fire to fry, fire is easy to fry paste, fire is too small time, in the middle of the spatula from time to time to stir, so that the fried evenly. Canola oil frying things more fragrant, and the color of golden yellow is more beautiful, fried with salt and dried.
4, dried fish fried to the surface of the charred, to be fried, and then fish up. When not so hot, you can taste a piece, to determine the salinity of dried fish, so that you can decide to season later.
5, dried fish out, the pot to stay about a rice bowl of oil, excess loaded up. Then under the ginger and garlic minced fried incense.
6, pour in the dried chili peppers and toss evenly, fry for two or three minutes.
7, and then pour into the tempeh, if you use dry tempeh, it is best to soak in advance for a while, and then dry the water, so that the flavor of the tempeh is easy to come out.
8, all the ingredients stir fry evenly, boil and then cook for five or six minutes. This way the lees won't ferment again.
9, pour in the previous fried dried fish, toss well, and cook for another five or six minutes, turning a few times in the middle.
10, finally, all the material will be sheng up to cool, you can eat directly. Extra cooled, packed in an airtight jar, stored in a cool place, if the weather is very hot, it is recommended that the refrigerator chilled storage. When you want to eat later, fill a bowl and put it on rice or steamer for ten minutes.