CATDOLL : CATDOLL: How to use wine lees to cook marine fish?

1. How to use wine lees to cook marine fish?

Ingredients: Salted fish

Ingredients: Low-alcohol grain wine (Maotai, Wuliangye, Shuijingfang are also acceptable), sesame oil (small sesame oil)

practice:

1. Chop the cured fish into small pieces.

2. Wash the glass bottle, dry it and set aside.

3. Put the cured fish pieces into a glass bottle and press it tightly.

4. Pour in wine or sesame oil until it covers the fish pieces.

5. After 15 days, you can take it out and steam it.

2. Can barley brewer’s grains be fed to fish?

Wine lees, the by-product after winemaking, are rich in protein.

It is generally used as feed in the livestock industry.

3. Is it good to feed grass carp with sorghum wine grains?

After 3 months of storage, it is the finished product. The level of the fermented liquor after filling should be about 5 cm higher than the height of the fish block. Add 17 kg to 17. After filling, seal the jar, add an appropriate amount of fermented liquor, and marinate for 7 to 10 days (see Figure 2). 5 kg of sweet wine. Then use the salting method to evenly apply 18% to 20% of the raw material weight of salt on the surface and inside of the fish, grass carp. Place the fish blocks neatly in a large jar, add the newly prepared fermented liquor to seal it, and when the meat turns red, add appropriate weights: 17 kg to 17.

Prepare the wine. Put 10 kg of large scale fish such as fins, herring, etc. on each layer, and then put the fish belly up. 0. The finished product can be sold directly. Open the abdomen to remove the internal organs, scrape the scales, cut into uniform small pieces of 3 cm to 4 cm square, stack them in layers in the tank, remove the head. 5 kg of shochu. After the fish is marinated, wash it with brine, wash and drain, 1 kg of sugar, dry it in the sun until the skin is shiny, or it can be packaged in glass bottles. 1 kg of salt is used for carp

4. Can distiller’s grains be used to feed pigs, cattle, fish, and chickens?

Yes, chickens.