Ingredients: Mandarin fish in Dongting Lake 1 about 700g, lotus root tip 100g, Hubei Shuimo rice flour 100g, and rice noodle bamboo shoots 100g.

Seasoning: steamed fish black soybean oil10ml, 5g of salt, 2ml of pure sesame oil.

1, coarse slices of mandarin fish, fish fillets, rice flour covered with Hubei water mill, and lotus leaves.

2. Cut off the tip of the lotus root, add salt and Hubei water mill rice flour and mix well.

3. Steam the main and auxiliary materials in a round basin for 8- 10 minutes.

4. Sprinkle with chopped green onion, steamed fish oil and pure sesame oil.

5. Deep-fry rice noodles and bamboo shoots, drain the oil, and plate.