Raw materials:?

Raw clean anchovies? a?

Pig net oil?100 grams?

Shaoxing wine 15 ml

Cooked ham?20 grams?

Sugar 3g?

Mushroom 20g?

Salt 2g?

Bamboo shoot tips 25g?

Monosodium glutamate 2g?

Sweet sauce melon?25g?

Minced ginger and vinegar?1 disk?

"Steamed anchovies" is a famous dish in the cuisine of the literati, this dish is selected Fuchun River anchovies, caught around the Dragon Boat Festival, the most? Good with ham, bamboo shoots, mushrooms and other steamed. Due to the fat under the scales of the anchovy fat, rich in minerals, it is not necessary to remove the scales when steaming.

Methods:

1, anchovies are not scaled, scales face up on the cutting board, every 2 cm straight cut a knife, knife depth of half of the fish. Ham cut 4 thin slices, melon, ginger also batch into slices.?

2., take a large noodle bowl, the net oil spread the bottom of the bowl, ham in the middle of the net oil, surrounded by mushrooms, bamboo shoots and melon, ginger slices?

Take a large noodle bowl and put the ham in the middle of the net oil, surrounded by mushrooms, bamboo shoots and melons, ginger slices, arranged neatly, and then put on the anchovies, add 15 ml of water and shaoxing wine, salt, sugar, lard, green onion knots, ginger pieces, on the cage with a high flame steaming for 15 minutes, out of the cage, picking off green onions, ginger pieces, decanting the original juice, plus monosodium glutamate and scallion segments to adjust the flavor.

The anchovy overlay buckle in a large fish plate, remove the net oil, pouring into the tuned soup that is ready. On the table outside with ginger not vinegar.?

Features:?

This dish has a variety of colors, silver scales flashing, fish meat fat and tender,? Fish scales sucking the oil, coupled with the legendary color of this dish, eaten with a lot of fun. This dish is a traditional Hangzhou dishes in the summer season dishes, and has a warm tonic deficiency, clearing heat and detoxification.