rice fillet

"Saoliu Fish Fillet" is another classic dish in Shandong cuisine that has been passed down for hundreds of years. It has endured many vicissitudes, and people still like it to this day!
The sales volume of this dish will always be among the top among several large Shandong cuisine restaurants in Beijing. Anyone who has tasted it will definitely be intoxicated by the lingering aroma and the smooth tender fish slices. In an instant, they will dance with chopsticks and drink until the plate is dry and the bowl is clean. Hehe! There are not many dishes that can last a lifetime, but "Saoluo Fish Fillet" can most evoke people's appetite. Most of the people who eat this dish in the restaurant are repeat customers.
"Sizzled Fish Fillet" is also very simple to make. There are two key points to pay attention to. One is to have "fragrant Sizzled Sauce", and the other is to pay attention to the heat you master when skating the fish. As long as you master these two points, look at the entire operation I wrote, and I will do it immediately at home.
Speaking of "fragrant grains", many shops regard it as their own secret seasoning, and most of them are kept secret. Therefore, outsiders have no way to know, and you cannot make this dish at home.
In fact, to put it bluntly, fragrant grains are the dregs of brewing rice wine. They are generally used to add some feed to feed pigs, hehe! But I don't know which year and month, it was dug out by smart people, and after secondary fermentation and careful blending, it turned waste into treasure. It is said to be fragrant, but it smells like yellow rice wine, but there is a slight trace of another delicate fragrance in the wine wine, which is stronger and longer than the aroma of yellow rice wine.
Nowadays, what is sold on the market is generally 500 grams of yellow distillers grains. After you buy it home, you put it in the cage and steam it thoroughly. After steaming, add twice as much rice wine into it. Seal the container and soak it for a few hours, and sew it with gauze. Pocket, pour the mixture of distillers grains and wine into the pocket, tie it and hang it, let it flow naturally downward and filter it, use a container below. After a few hours, the filtration is completed, and the distillers grains are not needed. The filtered distillers juice can be put into the bottle, put in the refrigerator for refrigeration, and taken as you use. You can use it to make fish slices, chicken slices, three white dishes, etc. Anyway, you can use it to make whatever you like, hehe! I used it to make Saolou tofu, and it's also delicious!
Don't underestimate this "rice wine dross", but it contains rich amino acids. Through the action of enzymes, it can be converted into many substances beneficial to the human body. Using it to cook can not only enhance freshness but also increase delicacy. It is a very healthy condiment, dear ones, don't use it to feed pigs again, haha!
I still filtered a bottle during the Spring Festival. If it weren't for the Gourmet column's activities, I would have forgotten about it. I haven't eaten Shandong food for a long time, so I can satisfy my cravings! Today, we use this home-brewed "rice sauce" to make this traditional Shandong dish "rice fillet". The main methods are as follows;