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What are the steps for drunken fish?

1. Method / step wash the grass carp meat, put it in a bowl and add seasoning A to mix well, then marinate for about 20 minutes. Please click to enter the picture description and put the pickled fish in the oven. Bake the fish at 160 ℃ for about an hour and a half. Dry the fish and place it in a deep-bottomed bowl to cool.

2. Food production: after washing grass carp, marinate with sweet wine, mash juice, salt and monosodium glutamate for 24 hours. Peel the eggplant and hit it with a flower knife.

3. Choose herring belly, wash and drain. Spread evenly with high spirits. Pour the drunken brine in. It can almost drown the ingredients and marinate in the shade for 24 hours in winter. Then pick it up and hang it in a cool and ventilated place to dry for 2 to 3 days. Prepare spring onions and sliced ginger.

The practice of drunk fish

Heat the oil until 60% hot, deep-fry the peeled eggplant over low heat for 2 minutes, remove and place on a plate, stir in the salt, monosodium glutamate and oyster sauce and marinate the eggplant for 5 minutes, then lay the eggplant on a plate. Then put the drunken fish into a 70% hot oil pan and skim for 2 minutes to remove and drain the oil.

The practice of carving drunken fish in the West Lake is as follows: material: a fresh grass carp, about one and a half jin. The right amount of onion, ginger and garlic, wash and cut and set aside. Appropriate amount of green and red peppers, remove seeds and shred and set aside. The right amount of Hua Diao wine. Light soy sauce is the right amount. The right amount of sugar. The right amount of vinegar. The right amount of parsley. The right amount of salt.

Use tilapia, ginger, garlic, home-brewed rose wine, a large cup of fresh roses, two white sugar, a little salt and pepper, a little salt, a little pepper and salt, wash and drain the fish, spread a little salt and pepper on the surface, and set aside.

Choose herring belly, wash and drain. Spread evenly with high spirits. Pour the drunken brine in. It can almost drown the ingredients and marinate in the shade for 24 hours in winter. Then pick it up and hang it in a cool and ventilated place to dry for 2 to 3 days. Prepare spring onions and sliced ginger.

Ingredient: grass carp. Excipients: pepper seasoning: salt, liquor, sugar. Wash grass carp, blow-dry the surface, and coat with salt and pepper. The ratio of fish to salt is 32 taels of salt per ten jin of fish. Pepper is more or less casual.

After the crucian carp is scaled and washed, cut a word knife on both sides. The cutting distance is shorter and the knife edge is deeper. To prevent the fish from breaking, coat the surface with egg liquid. Put oil in the pan and fry the fish until golden on both sides. Pour the bottom of the hot pot into the container, add the right amount of beer and mix well.

How to make salty drunken fish

1. Heat the oil until 60% hot, deep-fry the peeled eggplant over low heat for 2 minutes, remove and place on a plate, stir in the salt, monosodium glutamate and oyster sauce and marinate the eggplant for 5 minutes to taste, then lay the eggplant on a plate. Then put the drunken fish into a 70% hot oil pan and skim for 2 minutes to remove and drain the oil.

2. Practice: Step1: treat the fresh grass carp, cut into even-sized fish rings, put them on a plate, add salt and liquor, stir well, set aside and marinate for about 15 minutes; take a large bowl and stir well with flour and water; cut onions and garlic finely.

3. Raw materials: herring belly or other fish, salt, yellow rice wine, 50-degree bad soju. First marinate, split the belly of the herring, give up the brisket and the spine. Cut off the fish ribs with a knife, begin to apply salt inside and outside, massage evenly, and control the salinity for more than half an hour.

4. After marinating the fish overnight, prop up the fish with a bamboo stick and fish for about 36 hours. After fishing in the sun for 36 years, you will begin to drink the fish with yellow rice wine and get drunk with a dead fish.