Steamed fish with flour

Cooking category: steamed cuisine: Huizhou cuisine

Food category: fish taste: light

Suitable season: summer

Color, smell: steamed lotus leaves, fragrance overflowing, fish fat and tender, for summer dishes. It also has the effect of tonifying the middle and tonifying qi, strengthening the spleen and appetizing, and developing the effect of clearing yin.

Main ingredients: Huiyu, fried japonica rice noodles, lotus leaves

Excipients: Shaojiu, soy sauce, bean paste, salt, sugar, spring onions, ginger, sesame oil

Production:

1) clean the fish, remove the fish on both sides and cut it into small cubes (about 4 cm). Put the pot on the fire, put in clear water and boil, add Shaojiu, refined salt, spring onion and ginger, then pour the fish into the pot and scald slightly, remove and soak in clean water for a while and rinse.

2) crush the bean paste into a bowl and add Shaojiu, soy sauce, sugar and chopped spring onion and ginger to make a juice. Remove the fish, drain the water, put it into a bowl filled with juice and marinate, then mix in Fried rice noodles, pour in sesame oil and set aside.

3) cut the lotus leaves into a round shape and put them into a boiling water pan for slightly scalding, then fish out and spread out in a small cage, then put the pickled fish into the cage and steam for 5 minutes, remove and serve on the table.