[fuzhou Home Cooking] Fuzhou Glutinous Fish

Name: [fuzhou Home Cooking] Fuzhou Glutinous Fish
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Silver carp; Some Red lees; Some Rice wine; Some salt; Some Sugar; Some ginger; Some garlic; Some shallot

by northsouth

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

Before every Chinese New Year, almost every household in Fuzhou marinated fish. One is because there is a lack of material, and fish can only be bought during the New Year, which is relatively large; the other is that there is no refrigerator, and the preservation of red lees is longer. Third, the color of distiller’s lees is red. , Very festive. If I make bad fish today, I mostly miss the taste of my childhood.
When I went to the Hexian store where I often buy fish, I saw a big fish. The stall owner said that this is a wild fish in the river. I believe that once he cut one-fifth of the fish's body, it weighed three kilograms. . . The stall owner helped cut into pieces and went home and washed them."

Ingredients

3 catties Silver Carp
Some Red Lees
Some Rice Wine
Some Salt
Some Sugar
Some Ginger
Some Garlic
Some Shallot

[fuzhou Home Cooking] Fuzhou Glutinous Fish

1. I cut the fish when I bought it, go home and wash it

[fuzhou Home Cooking] Fuzhou Glutinous Fish recipe

2. Add rice wine, salt, ginger, green onions and marinate for half a day

3. Put more oil in the oil pan. After the oil is boiled, put in the marinated fish and fry it thoroughly

4. Drain the fried fish and let it cool for later use

5. Prepare red lees juice: finely chop red lees with a knife

6. Pour the oil out of the pot, leave the bottom oil, choke the fragrant minced ginger, garlic, pour into the lees, add salt, sugar, water, boil over high heat, pour it into a large container, and let it cool

7. After the fish cubes and red glutinous rice juice are completely cooled, immerse the fish cubes in and save.

8. Take out the fish pieces one day later. If you think it’s too cold, you can steam it and eat it. The natural red color and the natural smell are the simple and healthy childhood that we have had.

Tips:
1. The fish pieces are fried a bit older, and the oil is drained a little bit more easily to suck the bad taste

2. Fish cubes and glutinous juice must be cooled thoroughly before they can be immersed, or they will become sour easily.

3. When making the fermented juice, put an appropriate amount of salt, and put more sugar than usual