How to make fish soaked in oil and distiller s lees

Fish soaked in oil. Ingredients:

1 piece (kg) of fresh fish

50 grams of vegetable oil.

300 grams of chicken broth.

3 grams of pepper.

20 grams of cooking wine.

30 grams of soy sauce.

4 grams of salt. 3 grams of monosodium glutamate.

30 grams of parsley.

20 grams of green onions.

20 grams of ginger cubes.

Method: 1) After the fish is scaled, cut open the abdomen and take out the internal organs, wash it with water, drain the water, and open the vertical opening of the fish on both sides with a knife knuckle.

2) Pour vegetable oil into the frying spoon, burn it on a hot fire until it is 6 7 hot, add green onion and ginger to stir-fry, then put in chicken broth, cooking wine, salt and other mixed soup, put the fish after boiling, and then simmer for about 15 minutes, and the fish will turn white and take out.

3) Place the fish in a fish dish and sprinkle with green onions, ginger and pepper.

4) Heat the soy sauce and vegetable oil separately, pour them over the fish in order, and sprinkle with MSG.

Distiller's lees. Material.

A carp of about half a catty.

Finely chop the green onions, ginger and garlic.

Rice wine. Method.

1. Prepare all the raw materials.

2. Clean the dried salted grass carp, gently brush off the salt particles on the surface with a brush, and then soak it in water for 1 and a half hours (one is to remove the salty taste; Second, you can soak some dirt in the dried salted grass carp), change the water halfway, taste salty, not soak for too long, otherwise the taste of the fish will become lighter, the meat texture will become soft and scattered, which is not conducive to pickling.

3. Dry grass carp, cut into pieces, put it in the steamer and steam it (the skin of the fish is facing up when steaming), take it out and let it cool.

4. Pour oil into the hot pan (about twice as much as usual cooking), when the oil is heated to 7 (see a small amount of green smoke floating from the side of the pot to the middle of the pot), immediately turn off the heat, pour the minced ginger and garlic into the oil and stir-fry, when you see that the oil foam in the pot is decreasing, put down the chopped dried pepper shreds to burst out the spicy taste, and finally pour in the wine, re-ignite the fire and boil the ingredients.

5. Pour the grass carp into the rice wine, put some spicy fresh or other seasonings you like, turn to low heat and cook for 2 minutes to make the fish pieces flavorful, and at the same time evaporate the water in the pot. (At this point, you can try the saltiness, add sugar or salt to blend the flavor to your liking). If the rice wine can't be overgrown with the fish pieces, you can add cooking oil and sesame oil to the pot, and don't add water!

Finally, turn off the heat and spread the sake lees thoroughly.

6. Find a large ceramic jar, pour in the sake lees fish, cover the mouth of the jar with one or two layers of plastic wrap, then close the lid and marinate for about 7 days. When eating, pick it up with clean chopsticks and eat it directly.

Remarks: Sake lees is rice wine, mash grains, you can make your own at home or buy ready-made products.

Ingredients: Half a grass carp, two cloves of garlic, half a root of ginger, appropriate amount of oil, a little spoon of chili powder, 2 spoons of barbecue powder, two tablespoons of sweet wine (mash), 1 spoon of salt, 1 spoon of chicken essence, a little chopped green onion.

1. Prepare the grass carp and wash it. Tear off all the black membrane in the fish's belly to remove the smell.

2. Cut the grass carp into cubes and cut them into cubes of about 3-4 cm.

3. Add salt, grasp well, and marinate for 10 minutes.

4. After the oil is hot, put the chopsticks into the oil, and you can pour the fish into it and fry it with small bubbles. Don't flip. Wait until the fish is fried until it is slightly browned, then slowly turn it over.

5. Fry until golden brown and crispy.

6. Take out the fish and put it in a large bowl, put chili noodles, garlic slices, ginger shreds, sweet wine, barbecue powder, chicken essence in the bowl, and splash it on the seasoning while the oil in the pot is hot. Then mix well with the fish.

7. Sprinkle with chopped green onions.

8. After the production is completed, you can enjoy.

Nutritional value: It is scientifically pickled, dregated, boiled and steamed, vacuum packed, and refined by high temperature sterilization, which is a natural green food. Rich in protein, calcium, iron, 22-scar-6enoic acid and other nutrients.

He has won the gold medal of the China Spark Program International Symposium and was rated by the National New Product Recommendation Committee"National specialty boutique"。

Sake lees fish is an idle dish, you don't drink, you don't eat, just a plate of sake lees fish, carefully eaten, concentrate on tasting, the deep rivers and lakes inquire about the sound of the water, the vicissitudes of the world, the beauty, will be moistened from the meat of the sake lees fish.

Distiller's lees. Resistance.

**。Osteoporosis.

Beauty and beauty. Anti-cancer and anti-cancer.

Prevent colds. The characteristics of sake lees fish are salty, fragrant and spicy, which is a typical Jiangxi dish, because Jiangxi people have a strong taste. This is a dish made from dried fish, and most of the dried fish is dried by yourself, which may be fish caught by Dad or bought at the market.

It is usually grass carp, cut into small pieces, salted and then dried. Most of the sake lees are made by themselves. Parents' concern for their children is all pinned on this dish.

Materials. Ingredients.

1000 grams of dried fish.

1000 grams of sake lees.

200 grams of garlic.

200 grams of ginger.

100 grams of dried chili peppers.

150 grams of wet tempeh.

Accessories. Rapeseed oil.

Amount. The practice of sake lees fish.

Peel the garlic, peel the ginger, wash it with the dried chili peppers and dry the water. Then the ginger and garlic are finely chopped and the dried chili peppers are cut into sections.

Prepare sake lees, you can make your own or buy them at the market. This sake lees looks dusty, because it is glutinous rice grown by my relatives themselves, and then coarsely processed into brown rice, so the color of the sake lees does not look as white as usual. You can't buy this outside.

Pour half a pot of rapeseed oil into the pan, then pour in the dried fish and start frying. Keep frying on medium and low heat, the fire is easy to fry, the fire is too time-consuming, and the middle should be stirred with a spatula from time to time, so that it can be fried evenly. Canola fried things are more fragrant, and the color is more golden.

Dried fish forgot to take pictures, generally use more grass carp, cut into pieces, add salt and dry.

Fry the dried fish until the surface is browned, fry it until cooked, and then scoop it up. When it's not so hot, you can taste a piece and determine the saltiness of the dried fish, so that you can decide on the seasoning later.

After the dried fish is taken out, leave about a rice bowl of base oil in the pot, and put the excess up. Then add minced ginger and garlic and fry until fragrant.

Pour in the dried chili peppers, stir well, and fry for two or three minutes.

Pour in the tempeh. Wet tempeh for my mom. If you use dried tempeh, it is best to soak it for a while in advance and then dry it in water, so that the aroma of the tempeh is easy to come out.

Stir-fry all the ingredients evenly, bring to a boil and cook for another five or six minutes. In this way, the sake lees will not ferment again.

Pour in the dried fish that has been fried earlier, stir well, and cook for another five or six minutes.

Finally, put all the ingredients and let them cool, so you can eat them directly. After the excess is cooled, it should be stored in an airtight jar and in a cool place, and if the weather is very hot, it is recommended to keep it refrigerated. When you want to eat it in the future, put a bowl on the rice or steam it in a steamer for about ten minutes.

Diagram of the finished distiller's grains fish.

<> cooking skills. 1. During the preservation period, the sake lees will absorb some of the saltiness in the dried fish. If you buy it, after frying the dried fish, you must taste it salty to determine how much salt to add later.

2. The amount of ingredients is not absolute, you can increase or decrease it appropriately according to your own preferences, and if you can't eat spicy, you can reduce the amount of chili pepper a little, but the sake lees fish must have a little spicy taste to be delicious.

3. Don't put soy sauce in making sake lees fish, it's easy to get sour, and don't put water, so try to make the amount of sake lees enough at the beginning, but it's not enough, just add more oil.

4. The sake lees must be boiled for a period of time, so that it will not be re-made (fermented) during the preservation period, and the dried fish will be delicious. Generally, it can be stored for ten days and a half months.

Ingredients: Two grass carp (one is about 7 catties).

Canola oil to taste.

About 250-300g of garlic.

Ginger 250-300g or so.

Distiller's lees pounds or so.

1 pound of paprika.

MSG to taste.

Dark soy sauce to taste.

Salt to taste sake lees fish - the preparation of Jiangxi specialty.

After buying fish, wash it, smear it with a layer of salt and marinate it overnight, and then wash the salt and take it out to dry for three or four days during the day.

Pour in an appropriate amount of rapeseed oil, and then you can directly put the cut fish pieces into it, and the canola oil is the amount of soaked fish pieces!! Then fry the fish until golden brown (turn it in the middle of the process).

Fry it like this, then scoop up the pieces and set them aside.

The rapeseed oil continues to be put in the pot, after scooping up the fish pieces, then put the ginger, garlic, and sake lees in the oil pan and fry it, that is, fry it slightly, fry the fragrance out, and then add chili powder, an appropriate amount of dark soy sauce, 10 tablespoons of salt, 3 tablespoons of monosodium glutamate, and then stir-fry evenly.

The last step is to pour the freshly fried fish pieces into the pot, and mix them evenly with the condiments, you can taste it, salt, monosodium glutamate, dark soy sauce, sake lees, and chili powder are all adjusted according to your taste, let it cool after cooking, prepare a clean and disinfected jar, put it in when it is cold, you can not put it in the refrigerator when it is cold, because there is oil, and there is no water added throughout the process, so don't be afraid that you can't save it!

All right. <>