Ingredients:

Grass carp.

Seasoning:

Salt,

cooking wine,

dried chili pepper,

ginger,

Sugar,

Panthoxylum bungeanum,

Light soy sauce,

Vinegar,

Onion,

Sesame .

Method:

1. Select the fish meat with the head and tail removed, clean the fish meat, and cut it into pieces;

2. Cut the fish meat into pieces Put it into a bowl, add salt, cooking wine, shredded ginger, and dried chili segments, mix well, cover with plastic wrap and marinate in the refrigerator for 2-7 days;

3. When eating, take it out and defrost it , when the fish pieces are thawed to the point where they can be separated easily, spread the fish pieces on the cabbage and put them in a ventilated and cool place to dry;

4. Prepare the minced ginger, chopped green onion, pepper, dried Cut the pepper into sections with scissors;

5. Heat oil in a pot, peel off the shredded ginger and dried pepper segments from the fish pieces, then place the fish skin side down on the pot and fry slowly;

p>

6. Fry the fish pieces until golden brown, then serve them out;

7. Leave some oil in the pot, add dried chili peppers and Sichuan peppercorns over low heat and stir-fry until fragrant;

8. Put the fish pieces, minced ginger, pickled ginger shreds and pepper segments into the pot together;

9. Turn on low heat, add light soy sauce, sugar and a little water and stir-fry evenly Then simmer for a while;

10. Turn on high heat, collect the soup, pour in vinegar, sprinkle with sesame seeds and chopped green onion, stir evenly and serve.

Note:

1. To make glutinous rice cake, you can use grass carp, bullhead fish, or carp. You can buy a slightly larger fish with thick meat and few thorns. You can pickle it in one go and eat it all. Eat in several portions.

2. Ciba is a food made of glutinous rice by southerners. When eating glutinous rice, many of them are cooked on a "kang" and are golden in appearance. Hubei people generally call frying "Kang", which means frying it slowly over low heat until golden brown, just like fried glutinous rice cakes. The frying method of this fish and the appearance after frying are as golden as fried glutinous rice cakes, so it is called glutinous rice cake fish.

3. When drying fish, it is best to do it in sunny weather. On cloudy and rainy days, the water vapor is heavier, so the fish will not dry out and the taste will be slightly worse. But don't expose it directly to the sun, as it will dry out the water and make it taste harder. In some places in Hubei, this kind of drying is called "shade drying" or "Paibagan". When drying in summer, be careful of mosquitoes and flies.

4. The longer the fish is frozen and marinated, the more flavorful it will be. If you can’t wait, you can use it at any time, but it will take at least a day before it tastes good. I marinated it for three days this time, but I couldn't wait any longer. There was sunshine and a little wind, so the weather was perfect for drying the fish.

5. This flavor is just my favorite spicy flavor, and it is also a basic method. You can add your preferred condiments according to your own taste, such as sweet and sour flavor, barbecue flavor, etc.