glutinous rice cake fish pieces
Dad specially sent dried fish and bean paste from his hometown to make glutinous rice cake fish pieces for me. It's really rare to have authentic hometown dishes in Shanghai. Let's get started...
Recipe Recommendations
- green pepper of 3
- vegetable oil appropriate amount
- bean paste 1 teaspoon
- vinegar 3 tsp
- Jiang appropriate amount
- soy sauce appropriate amount
- yellow wine 3 tsp
- garlic 3 tsp
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for glutinous rice cake fish pieces
1
Soak dried grass carp in warm water for 40 minutes to soften the salty taste of the fish and soften the meat
2
Wash the green pepper, cut into circles, and slice the ginger and garlic for later use
3
Put oil in the pan, heat until 70% heat, add ginger and garlic and saute until fragrant
4
Pour in the soaked dried fish and stir-fry until the fish is white
5
Pour in the balsamic vinegar, rice wine, soy sauce, and finally pour in the bean paste, stirring constantly
6
Add a small bowl of water, cover the pot and simmer for a while
7
Simmer until the water is drying, add green peppers
8
Stir fry the green peppers and place them into the panglutinous rice cake fish pieces Make Tips
1. There is no need to put salt in this dish, because the fish itself is salty. Add the salty taste of bean paste and soy sauce, and it will be enough. 2. Put green peppers to make the fish taste more refreshing. It also allows the green peppers to disperse the salty taste of the fish and make the fish taste less salty.