Steamed Pelteobrus fulvidraco with rice flour
By GarnetJast
The one thing everyone is most familiar with about Hubei cuisine is "Mianyang Three Steams"!
Recipe Recommendations
- ginger appropriate amount
- green onion appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sour and salty
- steamed
- half an hour
- ordinary
Steps for Steamed Pelteobrus fulvidraco with rice flour
1
Remove the fins and viscera of fresh Pelteobrus fulvidraco, wash it, place it in a basin, add cooking wine, salt, chicken essence, pepper powder, ground ginger, vinegar, mix well, marinate for about 15 minutes (Note: the fish must be fresh, it is best to kill it now and cook it now. If you can't kill the fish but ask the fishmonger from the vegetable market to help kill the fish, then the time between killing the fish and cooking should not exceed 1 hour, otherwise the fish will not be delicious).
2
Put the marinated yellow catfish into a bowl filled with white steamed vegetable powder, and evenly wrap the steamed vegetable powder on both sides (Note: Do not wash the marinated fish, just wrap the powder with the pickled fish juice, otherwise the fish will have no flavor).
3
Shake off excess powder and place it in the steaming grid.
4
Put in a steamer, heat the steam over high heat, change to low heat, and steam for about 10 minutes. Tuotuo Mom is steamed on the steaming grid of the rice cooker. When the rice is cooked, the fish will be cooked. This is easier. However, if you use a rice cooker to steam, you must remember one thing, that is, you must take out the fish as soon as the rice jumps. You cannot leave the fish on the rice for too long. If you rub it a little, the fish will get old and it will not taste good.
5
Pour a small amount of oil into a wok, half a bowl of water, add chopped ginger, a small amount of salt, chicken essence, pepper and soy sauce, and a large pot of vinegar. After boiling over high heat, add appropriate amount of water and starch to thicken.
6
Finally, pour the sauce evenly on the fish and sprinkle with chopped green onion. If you like to eat the flavor of raw vinegar, you can also pour the raw vinegar directly on the fish without mixing the sauce.