Bad dragon and fish
Overview
When it comes to eating meat, people in the south eat it carefully. In the north, most people stew it in large chunks. In the south, all kinds of meticulous thoughts come out. The appearance is better and the taste is better, even if it takes several days. What I recommend to you today is really a dish that is delicate and delicious, but it is not easy to find raw materials. Sometimes the smoked fish in Shanghai is not really smoked. Most of the smoked fish is deep-fried and soaked to get the flavor. What most people call bad fish is basically cooked and soaked in the marinade. I feel that the smell of the glutinous rice is amazing, but it is probably because the ingredients are all cooked and the taste is not very good, so I use the original method and make it from scratch with the glutinous rice paste!
Tags
Ingredients
Steps
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This is the core raw material, Xiang Zao, which is the residue left after making rice wine
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Add water and rice wine 2:1:0.5 to the puree, mix thoroughly to form a paste
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Then rub the cleaned Longli fish fillet with a little salt, fully soak it in the mud, keep it in the refrigerator for 3-5 days
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Take it out and wash it with clean water, then apply a little bit of salt
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After cutting into pieces, put a little black bean sauce on top
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Steam in a steamer over high heat for 8 minutes and it’s ready!
