Accessories: fat 100g glutinous rice 50g japonica rice 50g.

Seasoning: star anise 5g cooking wine 50g salt 8g monosodium glutamate 2g sugar 3g bean paste 50g onion 15g ginger 15g garlic 15g sesame oil 50g Chili oil 100g vinegar 100g each.

The method of steaming bamboo tube fish with powder;

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.

See Mint.com Food Bank /shiwu/fenzhengzhudongyu for more steamed bamboo tube fish.