Fish taro
Overview
During the Spring Festival, my family brought back half a fish. Never knew what to do. The weather has been getting hotter and hotter recently. It would be such a waste if it goes bad because you can’t eat it! Fish fish is what we often call cured fish. They are generally salty. Because it is fish, there is no fat, so if you eat it directly, it will be very dry and hard. It would be better if paired with fattier bacon. I called a friend and asked him how to do it. This is my first time making it, and it tastes good. But the appearance is just a little bit off. This is just an introduction, and everyone can continue to improve.
Tags
Ingredients
Steps
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Prepare the main ingredients, including taro, bacon and fish.
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Remove the taro, wash and cut into pieces. (If the pieces are big, it won’t be easy for the flavor to enter. If they are too small, they will rot easily. Just find them appropriately.) It should be about 1 cm square.
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Cut the fish into pieces. The pieces here have to be smaller. Later I found that I could bite any small piece of fish, and it wasn’t that dry. But the big ones are obviously hard to chew.
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Cut the bacon into thin slices. The bacon should be a little fatter so that the oil can be poured on the bacon when steaming.
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Place the taro in the container, sprinkle with fish fillet, lay bacon on top, pour in cooking wine, and sprinkle with sugar. It’s ready to be steamed.
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It takes about 40 to 60 minutes to steam. Poke the taro with chopsticks. If the taro is poked out, it is cooked.
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Plate and ready to eat.
