Braised fish with sake lees

Overview

How to cook Braised fish with sake lees at home

Tags

• hot dishes
• chili powder
• cooking wine
• grass carp cubes
• light soy sauce
• liquor lees
• old soy sauce
• garlic
• ginger
• pepper
• red pepper

Ingredients

Steps

1. 1 Marinate grass carp cubes with salt, soy sauce, cooking wine, pepper, and ginger for 5 minutes. Add an appropriate amount of oil and fry until the fish is browned on both sides. Okay, the photo is a bit dark, but it smells good

   

2. 2 Take the fish out of the pot. In order to save oil, add chili, garlic, light soy sauce, and distiller's grains to the oil in the pot (I bought them from the supermarket and use them to cook glutinous rice balls). If you have Laoganma, you can add a little. If you like spicy food, add chili powder. You can control it yourself. Stir-fry until fragrant, add the fish, pour cold water over the fish pieces (cold water for fish, hot water for meat, who told me, I don’t know!), cover the pot and cook. Fish must be cooked, the more cooked it becomes, the more delicious it becomes. I cooked it for about 8 minutes.

   

3. 3 You can add some cornstarch before serving to make the soup thicker. After the pot is cooked, put some minced green onion, it will be fragrant...