Boiled Small Fish with Sweet Sake Lees

Boiled Small Fish with Sweet Sake Lees

1. Raise the fresh fish in clean water for two hours, spit out the mud in the belly, prepare the onion and ginger

2. Pour a certain amount of sweet rice wine in the pot with live fish (not the kind that is bought in the supermarket) while the small fish is fresh, so that the sweet rice wine can be absorbed into the belly and spread to the whole body (the small fish is soaked in the sweet rice wine for a few minutes Then pick a larger viscera pot, burn it red, put rapeseed oil, and burn 7 mature, put a little salt (the fishy things cooked in rapeseed oil are more fragrant than other oils in peanut oil), and then put the shallots and saute (after sauteing, the shallots are fried black Don't) put the small fish and fry it over a low fire (be sure to fry until the fish is browned on both sides to remove the fishy, and the second one will naturally increase the fish fragrance). At this time, the kitchen can smell the whole fish fragrance and finally put the vinasse (the small fish is grilled to the side and the vinasse is put in oil Boil)

3. The lees is grilled, the green onion and ginger are added, the small fish shovel is mixed with the lees, and the fish scent is mixed to get the juice. Finally, add some salt and sprinkle with chopped green onion to serve. Note that the distiller’s grains must be accompanied by sweet rice wine, not too dry and not boiled with water. The small fish and the lees should not be stirred frequently, or the small fish is easy to rot. Although it looks bad, it does have appetite and appetite.

Tips:

The small fish must be fried on low heat until browned