福州红糟腌魔鬼鱼（未炸）Marinated Stingray with Fuzhou Red Wine Lees(Raw)

它并不是什么福州传统料理，而是自己小学时候的料理记忆。尤记得当年的小学食堂，厨房安迪有道杀手锏美食~脆炸魔鬼鱼! 为了回味好味道，我误打误撞地把红糟腌制魔鬼鱼再香酥油炸，出乎意料，那魔鬼鱼真有魔鬼般的吸引魅力，好吃得很。

记得老妈子说过，得用自家酿制的红糟才能做出那独特的糟香味。是的，瑞熙的福州红糟酒都自家酿制。红酒收成後，剩下的红糟既是腌制魔鬼鱼的精髓，多年的私房料理经验，我们就不停地为这道料理增添风味层次，拿捏魔鬼鱼熟度的时间，红糟香炸魔鬼鱼，许多福州食客品尝后都说有家的味道，有妈妈的味道，有幸福，有感动，我们也领悟到，烹饪这事儿，能让料理说故事，也能给以它生命是件多么光荣的事。

It is not a traditional Fuzhou cuisine, but a cooking memory from my primary school. I especially remember the primary school canteen back then, the aunty-chef has a killer delicacy ~ crispy fried stingray! In order to taste the good old taste, I accidentally marinated the stingray in wine lees and fried them till crispt. Unexpectedly, the stingray really has a devilish attraction and is delicious.

Still remember the what my mom had told me that we have to use homemade wine lees to produce that unique taste and aroma. Indeed, Ruixi's Fuzhou red wine are all homemade. After the red wine is harvested, the remaining wine lees are the essence of marinated stingray. With years of experience in Private Kitchen, we are constantly adding flavor to this dish, master the time of deep fried stingray, many Fuzhou diners say that it has the taste of home-cook, like a touch of mom. We felt happiness, and touching, at the same time we do realized how honorable it is to prepare this dish, we are proud to bring this dish to life.

在家简单处理的步骤：
1. 解冻
2. 取出鱼，去掉多余红糟
3. 裹上薄薄干木薯粉
4. 中火油炸5分钟，沥干油即可。气炸则需调至180°，15份钟（喷上少许食用油风味更加）。
5. Sitiawan福州人，你一定会沾上甘文咯蒜味辣椒酱

Steps to do it simply at home:
1. Thaw in room temparature
2. Remove excess wine lees
3. Cover with a thin layer of Tapioca flour
4. Fry for 5 minutes over medium heat, or air-fry at 180° for 15 minutes.

5. Sitiawan Fuzhou people, you will definitely be dipped it in Kampung Koh garlic chili sauce