Auxiliary materials dried mushrooms 20g ham 50g chicken breast 100g.

Seasoning salt 5g monosodium glutamate 1g ginger 10g cooking wine 15g lard (suet) 30g shallot 30g pepper1g.

Method for grilled fish in bamboo tube

1. The scales and gills of herring are removed, the belly of herring is cut to remove internal organs, and the body of herring is dried with clean cloth.

2. Put salt, pepper and cooking wine on the washed herring.

3. Wash the bamboo after one end is opened.

4.20 pieces of Zongba leaves were washed with water.

5. Shred chicken breast, winter bamboo shoots, mushrooms, ham, onions and ginger.

6. Put the pot on fire, inject lard, add salt to the pot, stir-fry the cooking wine, and take it out to cool for later use.

7. Put all kinds of dried silk into the fish belly, first wrap the whole body with pig net oil, and then wrap the outer layer with Zongba leaves.

8. The bottom of the bamboo tube is padded with Zongba leaves, and the wrapped herring is put into the bamboo tube. The mouth of the bamboo tube is stuffed with Zongba leaves and the mouth of the bamboo tube is covered tightly. The bamboo tube is covered with a thin layer of yellow mud, baked on an open flame for about 1 hour, and taken out.

9. Uncover the bamboo tube, pour out the roasted fish, remove the leaves and clean oil from the fish, put them in a long plate, and put fresh peas around them.

10. Add 150ml soup to the original juice to boil, skim off the floating foam, and add monosodium glutamate, sesame oil, pepper, etc. Mix well and thicken the fish.