Perfect with wine and rice -------【Fried glutinous rice cake fish】

Overview

This is a very unique way of eating fish in Wuhan and even Hubei. The glutinous rice cake fish is made from fish as the main ingredient, which is pickled, dried and fried. The finished dish is charred on the outside and tender on the inside, spicy and appetizing. It is the best partner with wine and rice. In Wuhan, Kang is equivalent to frying. The cooking method of this dish is similar to Kang Ciba, hence the name Ciba Fish! The glutinous rice cake fish usually uses grass carp and carp, but I prefer to use fat-headed fish. The traditional method is to add the seasonings to the fish pieces, mix them well, and marinate them in the refrigerator for five to seven days. After taking them out, remove the seasonings stuck to the fish pieces, and let them air-dry outdoors for half a day before proceeding with the subsequent operations. My method is simple, just marinate it for 24 hours, which is already very delicious. Then use kitchen paper to absorb the water on the fish pieces, fry them in a small amount of oil until both sides are golden, add peppercorns, dried chili peppers, garlic slices, shredded ginger, cook with a small amount of balsamic vinegar, fresh soy sauce, and then add green garlic sprouts and peppers. This dish is characterized by a dry aroma, so the soup must be dry, so that the taste can be crispy on the outside and tender on the inside.

Tags

• hot dishes
• old man
• dinner with friends
• winter recipes
• hubei cuisine
• dinner
• balsamic vinegar
• corn oil
• dried chili pepper
• fathead fish
• fresh soy sauce
• green garlic sprouts
• hot pepper
• rice wine
• shredded ginger
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Let the fish seller chop the fat-headed fish into pieces, wash it and control the moisture;

   

2. 2 Add shredded ginger, crushed dried chilies, rice wine and salt, mix well, cover with plastic wrap and marinate in the refrigerator for 24 hours;

   

3. 3 .Remove the condiments on the surface of the marinated fish pieces;

   

4. 4 Use kitchen towel to absorb the water from the fish;

   

5. 5 Wash the green peppers and cut them into horseshoe shapes, wash the green garlic, cut the white garlic into sections, mince the garlic sprouts, and prepare some shredded ginger, garlic slices, dried chili peppers and Sichuan peppercorns;

   

6. 6 Pour a small amount of oil into the pot. When the oil is hot, fry the fish pieces slowly over medium-low heat. Do not rush to flip the fish pieces;

   

7. 7 Fry until golden brown on both sides and set aside;

   

8. 8 Put a small amount of oil in the pot, add dried Sichuan peppercorns and stir-fry over low heat;

   

9. 9 Add shredded ginger and garlic and saute until fragrant;

   

10. 10 Add the white garlic segments and pepper segments and stir-fry;

    

11. 11 Add fish pieces;

    

12. 12 Cook in a small amount of balsamic vinegar and fresh soy sauce, and gently turn the fish pieces to absorb the flavor;

    

13. 13 Add green garlic sprouts;

    

14. 14 Stir fry evenly;

    

15. 15 Stir well until the soup is reduced;

    

16. 16 Serve in bowls and enjoy!