Rice flower fish is actually carp. Because it grows in rice fields, it gets its name.
Wutun Township in Wuyi Mountain, Fujian Province is known as the "Land of Fish and Rice". According to research, dried carp (now called rice dried fish) were used to worship Wuyi King as early as Emperor Wu of the Han Dynasty. In the early Northern Song Dynasty, local mountain people in Wuyi Mountain refined and processed dried carp through hundreds of processes and traditional secret recipes. Successive county governments have selected "dried carp" as a tribute to the court, and have been praised many times.
Today, I will cook a fresh rice flower fish for everyone.
taro rice flower fish
By JayceSipes
Recipe Recommendations
- Taros appropriate amount
- edamame appropriate amount
- qingshui appropriate amount
- minced garlic appropriate amount
- chili appropriate amount
- ginger slices appropriate amount
- geranyl appropriate amount
- salad oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- casserole
- three-quarters of an hour
- senior
Steps for taro rice flower fish
1
Appropriate amount of taro, peel, wash and cut into slices.
2
Put appropriate amount of water in a casserole, add taro seeds, fragrant leaves, ginger slices, and salt, bring to a boil and cook until seven or eight layers are cooked.
3
Add edamame and continue to cook.
4
Minced garlic, minced pepper, ginger slices.
5
Heat appropriate amount of salad oil, add ginger slices, and fry the rice flower fish until both sides are browned.
6
Then add minced garlic, minced pepper, salt, soy sauce, cooking wine, and appropriate amount of water to boil.
7
Because the amount is relatively large, I changed it to a stainless steel pot. Pour the boiled fish into a stainless steel basin, boil over high heat and turn to low heat for ten minutes, and add appropriate amount of chicken essence to season.