Squidfish
By VicentaLakin
Love games, love foods, the fourth in the recipe of the ancient sword of Cheetah
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Squidfish
1
The mushrooms bubbled with warm water four hours early。
2
Fresh California bass one。
3
The catfish go to the gut and clean up。
4
The fish head is cut down, the fish body is three pieces。
5
The knife is 80 degrees on the board, cutting the fish into 12 pieces。
6
The fish's belly is inside。
7
Golden ham。
8
The ham is boiled for two minutes and the smell is removed。
9
The mushrooms are sliced, the calibrated ham is taken, the ham is pressed by a single mushroom and filled at each intersection。
10
The vegetable heart is prepared with salt and salt。
11
The fish watered with rice juice and a suitable amount of steamed fish oil, while the water boiled for eight minutes. In addition, two peas may be prepared to fertilize with fish or with the previous heart。
12
Steamed fish are taken out and carefully sprout out of the soup juice, which can be tasted, salted as necessary, then a little water starch in the thin, evenly poured on the fish。
13
Pumping ripe peas into fish eyes instead of fish eyes, and then putting on a vegetable heart。
14
Figure I
15
Figure II
16
Figure III
17
Comparative Figure I
18
Comparative figure IISquidfish Make Tips
1. There are five soaked shiitake mushrooms in the picture, but you only need the ten fleshiest slices from the middle. I soaked two extra because I’m using mushrooms in other dishes too, but three would be sufficient.
2. The ham needs to be blanched and cooked through; otherwise, it will have a gamey smell and be too salty.
3. After extracting the sauce from the steamed fish, taste it and add salt according to your personal preference if needed.
4. For the rice wine, it's best to just use the liquid; less sediment is better for the appearance of the finished dish.