How to make spicy fish with fermented rice wine

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, I will satisfy the demands of foodies and introduce to you the production method of spicy fish with fermented rice wine.

1. Wash the grass carp, remove the scales, gills and head, cut the fish body into several slices, cut into thin slices and marinate with cooking wine for 10 minutes.

2. Cut the ginger into shreds. Wash and cut ten fresh chili peppers into small pieces, drain and set aside.

3. Add a little vegetable oil into the hot pan and heat the oil to 50%.

4. Add shredded ginger and bring out the aroma.

5. Pour in the marinated grass carp fillets and fry over high heat until both sides are browned.

6. Pour in 50 grams of wine lees and stir-fry for 2 minutes.

7. Add one tablespoon of Lao Gan Ma, one tablespoon of Lao Gan Ma oil, and stir-fry the chili peppers together. Add one tablespoon of light soy sauce and a little dark soy sauce. Pour 300 grams of water and simmer for ten minutes. When the meat becomes soft, turn to low heat, pour in a little salt and sesame oil, stir-fry until the soup is thick, and sprinkle with chicken essence.

Maybe someone in your family knows how to make spicy fish with fermented rice wine. Now you can prove to your family that you can actually cook and take care of yourself and your loved ones.