Few people probably know the name of this dish. This is a Hubei specialty. Even in Hubei, this is only done near Jingsha. It is not popular in other counties and cities. In recent years, similar dishes have begun to appear in Hunan cuisine. However, Hunan people do not use grass carp to make it, but use diao fish. They are called "Yanggan Da Diao". In fact, the production method is the same. They are all marinated with many condiments, then sun-dried, and then boiled. Hubei people call this dish "glutinous rice cake". In fact, the content has nothing to do with glutinous rice cake. The main reason is that its shape is square and similar to glutinous rice cake, and its taste is flexible and chewy like glutinous rice cake, so it is named glutinous rice cake.
This dish is actually very simple to cook. The main thing is to master the heat of drying in the sun. It will not work if it is too much or too much. Only if it is just sunned until it is half-dry can the fish become elastic and chewy. I remember an old man said something very reasonable in "Da Jang Geum". He said,"Sunshine is the best chef." When you think about it carefully, it's really amazing. The same ingredient, freshly cooked, completely dried, dried, semi-dried, dried in the shade or dried, will have a completely different taste, and a variety of dishes can be made based on different tastes. Thinking of this, I can't help but sigh with people's enthusiasm for delicious food from ancient times to ancient times. It is in this constant search and innovation that we have gone from the original raw meat and drinking blood to today's eight major cuisines. Hehe, if we go too far, we should go back to the topic and introduce it. Let's introduce this "glutinous rice cake fish" method!
Pan-fried glutinous rice cake fish
By SelinaOrn
Recipe Recommendations
- grass carp appropriate amount
- green and red pepper appropriate amount
- ginger appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- garlic appropriate amount
- pepper appropriate amount
Steps for Pan-fried glutinous rice cake fish
1
Remove the head of the grass carp, change the knife into large square pieces, add salt, chicken essence, pepper, cooking wine, soy sauce, vinegar, ginger, garlic, dried pepper, pepper, marinate for 4-6 hours, then strain out the water, and put it in the sun until it is semi-dry. Generally, it takes half a day to dry in the sun. After drying, you can divide the fish into seven or eight pieces into a bag, wrap it in a fresh-keeping bag and place it in the refrigerator to freeze. Take one bag out every time you cook and defrost it. It is simple and convenient.
2
Shred green and red peppers, fry dry peppers, shredded ginger, and chopped green onions.
3
Pour appropriate amount of oil into a frying pan, heat until 80% heat, add in the washed fish pieces, and fry over medium heat.
4
After frying one side, fry the other side until both sides are golden yellow. Because this dish pursues a tenacious taste, the frying time will be slightly longer, until the fish skin is a little dry and charred, and the meat is a little older. It will be fine.
5
Add shredded ginger, dried peppers, shredded green and red peppers, add 1 spoonful of bean paste, 1 spoonful of chopped pepper paste, a large pot of vinegar, 1 small spoonful of sugar, a small amount of water, and simmer over low heat until flavor.
6
When the water is almost dry, add a small amount of chicken essence, then collect the juice over high heat, you can take up the pot and serve on a plate, and finally sprinkle with chopped green onion.