Fuzhou dross fish(fu zhou jia chang cai fu zhou zao yu )

Fuzhou dross fish

Introduction:

"In the past, every family in Fuzhou used to pickle dross fish every Spring Festival. The first reason is that there is a lack of material, so you can only buy fish during the Spring Festival, which is relatively large; the second reason is that there is no refrigerator, and the preserved life of the things marinated with red lees is longer; the third reason is that the color of distiller's grains is red, which is very festive. Today, when we make dross fish, we mostly miss the taste of childhood. When I went to the river fresh food shop where I often buy fish, I saw a big fish. The stall owner said that it was a wild fish in the river. I believe that once he cut one fifth of the fish's body, he would weigh three kilograms... The stall owner helps to cut the pieces and wash them at home

Production steps:

Step 1: cut the fish into pieces and wash it at home

Step 2: marinate with rice wine, salt, ginger and scallion for half a day

Step 3: put more oil into the oil pan, bring the oil to a boil, and then deep fry the salted fish

Step 4: drain the fried fish and let cool

Step 5: prepare red wine lees juice: Chop Red Wine Lees with the back of a knife

Step 6: pour out the oil in the pot, leave the bottom oil, choke the fragrant ginger and garlic, pour into the distiller's grains, stir fry until fragrant, add salt, sugar and water, bring to a boil, pour into a large container and let cool

Step 7: after the fish pieces and red lees juice are cooled thoroughly, immerse the fish pieces and keep them.

Step 8: take out the fish after a day. If it's too cold, you can steam it hot. It's natural red and bad smell. We had a simple and healthy childhood.

Materials required:

Silver carp: three jin

Red lees: right amount

Yellow rice wine: right amount

Salt: right amount

Sugar: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Note: 1. Deep fry the fish and drain the oil to make it taste worse. 2. Soak the fish and lees until they are cool enough to make them sour. 3. When mixing the lees, put some salt and more sugar than usual

Production difficulty: Advanced

Technology: deep fried

Production time: one day

Taste: Maoxiang

Chinese PinYin : Fu Zhou Jia Chang Cai Fu Zhou Zao Yu