Method for making vinasse fish

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The characteristics of vinasse fish are salty, fragrant and spicy, and it is a typical Jiangxi dish, because Jiangxi people have a strong taste. This dish is made of dried fish, most of which are dried by themselves. It may be the fish caught by my father or the fish bought in the market. Usually grass carp, cut into small pieces, salted and dried. Most of the distiller's grains are made by ourselves. Parents' concerns about their children are pinned on this dish. "

material

condiments

Dried fish1000g

Distiller's grains 1000g

200g garlic

200 grams of ginger

100 gram of dried pepper.

Wet lobster sauce150g

condiments

rap oil

Proper amount

The practice of distiller's grains fish

1.

Peel garlic, peel ginger, wash dried peppers and put them in water to dry. Then chop the ginger and garlic and cut the dried pepper into sections.

2.

To prepare distiller's grains, you can make them yourself or go to the market to buy them. This kind of distiller's grains looks dusty, because the glutinous rice planted by my relatives is rough into brown rice, so the color of distiller's grains is not as white as usual. You can't buy this outside.

3.

Pour half a pot of rapeseed oil into the pot, then pour in dried fish and start frying. Keep small and medium-sized fire frying, it is easy to fry when the fire is big, and it will not be prompted if it takes too long. Stir-fry with a spatula from time to time in the middle, so that the stir-fry is even. The fried rape is more fragrant and golden in color. Dried fish forgot to take pictures. Grass carp is commonly used, cut into pieces and dried with salt.

4.

Fried dried fish until the surface is brown, and then take it out. When it's not so hot, you can taste a piece to determine the salinity of dried fish so that you can decide on seasoning later.

5.

After the dried fish is fished out, leave a bowl of bottom oil in the pot and put the excess oil in. Then add Jiang Mo minced garlic and stir fry.

6.

Pour in dried chillies and stir-fry for two or three minutes.

7.

Then pour in the lobster sauce. My mother uses wet lobster sauce. If you use dried lobster sauce, you'd better soak it for a while in advance, and then put it in water to dry, so that the fragrance of lobster sauce will come out easily.

8.

Stir all the ingredients evenly, boil and cook for five or six minutes. So that the distiller's grains will not ferment again.

9.

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

10.

Finally, put all the ingredients on it to cool, and you can eat them directly. After the excess air is cooled, it should be packed in a sealed jar and stored in a cool place. If the weather is very hot, it is recommended to keep it in the refrigerator. When you want to eat later, put the bowl on rice or steam it in a steamer for ten minutes.

Finished product map of distiller's grains fish

Cooking tips

1. During storage, distiller's grains will absorb the salty taste in some dried fish. If you buy it, after the dried fish is fried, you must taste the salt to determine how much salt to add later.

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

3. Don't put soy sauce in the distiller's grains fish, it's easy to be sour, and it doesn't drain water, so try to make enough distiller's grains at first, and add more oil if it's not enough.

4, distiller's grains must be cooked for a period of time, so that it will not ferment when stored, and the dried fish is delicious. Generally, it can be kept for ten days and a half months.