Porridge-crackers
By VicentaLakin
Wild opium fish are fatter, and steamed river fish tend to like the younger they are, so that single steamed fish, especially opium fish, need to be evaporated a little longer, the meat tastes better, and the smell of long steamed seafish is more prominent. Opium fish are large, and it is more difficult to eat the whole opium fish at once, and it is more appropriate to eat in two groups. This time, the fish-head tail cut was evaporated and the middle section was left to be used. The special feature of this dish is the way in which fish are cooked in the north and the south. It tastes uniquely, and it doesn't smell too much。
Recipe Recommendations
- wild opium fish
- Weijixian soy sauce 4 tablespoons
- Chosen Perilla Chili Sauce 2 tablespoons
- olive oil 2 tablespoons
- garlic cloves for 2~3
- white granulated sugar a teaspoon
- Northeast soybean paste 1 tablespoon
- Jingcong Duan of 2
- spiced powder a teaspoon
- rice vinegar a teaspoon
- medium spice
- steamed
- an hour
- ordinary
Steps for Porridge-crackers
1
When the opium fish is treated, the fish is washed clean, the surface mucus is washed off, the top of the opium fish is carefully shaved, and there will be stains and mucus left in the bottom of the fish fish. Clear the inside of the fish. A simpler way to do that: to remove the gills, you can pull the intestines out of the fish。
2
After cleaning up the fish, the head of the fish is cut off and kept for other foods。
3
Make sauce and pickles. This sauce is important. It's decompressive. They need soy sauce in the northeast, very fresh sauce, sugar, rice vinegar, onions, ginger, garlic, chaff. Put the sauce together
4
Stitch the pickled juice evenly with the sliced fish, pick it up for 10 minutes and cut it two centimetres thick. It's too thin to pick up, too thick to taste. The salted fish is in the steam bowl, the head is on top, the fish is on the bottom, a small amount of pickle juice is pouring on it, and it's sour pepper sauce, which is a special feature of the lake. Finally put olive oil on it and prepare for steaming
5
The steam pot, with a slightly higher level of fire, sets the salted fish into the steam pot and starts steaming. Steam 25 minutes, turn off the fire. Scratch the little onions with fresh mints to put on a few leaves and make them smell better。
6
The sauerkraut sauerkraut is finished! The process of steaming will be a lot of soup, some noodles can be cooked, the fish head of Hunan can be eaten, the noodles mixed, fresh spicy, old! Because of the sauce and the smell of soy sauce, you don't need salt and chicken