1. Put glutinous rice, japonica rice and aniseed into a pot, stir-fry with warm fire, air-cool, and grind into fine powder. The fat meat is cut into filaments. Cut the onion into flowers and the ginger into rice. Peel garlic, pat it and chop it.
2. Remove the gills and fins from the fat fish, remove the internal organs, wash them, put them in boiling water, take them out, scrape off the film on the skin, and then wash them with clear water. First, remove the back bone of the fish, chop it into pieces 5 cm long, 2 cm wide and 3 cm thick, and add cooking wine, shredded fat, salt, monosodium glutamate, sugar and bean paste.
3. Prepare a small new bamboo tube, put a few bamboo leaves in the bamboo tube, add 3 rice noodle fish, cover it, steam it in boiling water for 20 minutes and take it out. Uncover the lid, cover with chopped green onion and sesame oil, put the fish steamed with bamboo tube powder in the saucer, one for each person, and add two small bowls of Chili oil and ginger vinegar.