Steamed river dumplings are a traditional dish from the Leshan region of Sichuan, belonging to the Sichuan cuisine family. The dish is made of steamed fish and ham. The shape of the dish is beautiful, the meat is fat and tender, and the soup is clear and fresh.
September 10, 2018, "Chinese vegetables" was officially released, "Steamed River Group" was named "Chinese vegetables" Sichuan top ten classic cuisine.
Ingredients: river group, ham, water mushrooms. Salt, less wine, ginger, onion, clear broth, glutamate, chili.
Method of production
Slaughter the fish, purify it, immerse it in a pot of boiling water, soak it in cold water, then scrape off the film on the surface of the fish with a knife tilted on the side of the fish. After salt, shaw wine, and pepper are well and evenly rubbed over the body of the fish, add ginger, onion, and wild boar. Ham, mushrooms are cut into pieces. Then, put the cured fish in the blood, put it in a steam tray, insert the ham into a knife, add salt, Shaw's wine, ginger, onion, cover with clean oil, add stock and steam the band for about 30 minutes. Take up the net oil, onion, ginger and slip the fish into the fish dish. Put the stock and steamed fish in a frying pan, bring to a boil, add flavor, pepper and pour, pour into the fish dish. Gingerbread for serving.
Second recipe
1. Ingredients: river group, ham, water mushrooms. Salt, cooking wine, ginger, onion, clear broth, glutamate, cayenne pepper.
After washing the river group, the fish body has 6,7 cuts on both sides, with the right amount of salt, cooking grill flavor.
2. Water-shaped thin slices of ham cut into 2-centimeter-long diamond pieces.
3. Marinated fish spread all over the blood and on a steam tray.
4. Put the ham and mushroom paper in the fish, add salt, cooking wine, ginger, onion, transparent soup, cover with clean oil, into the cage for 30 minutes, take it out, take out the clean oil, ginger, onion, shallow fish smooth.
5. Add the wok to the stock in the original sauce, steam tray, cook flavor, pepper, pour fish dishes. Ginger vinegar CD coming soon.
Ingredients:
Fresh river group (1500g), 1 (250g), fish (200g), monosodium glutamate (2g), vinegar (30g), lard (5g), onion (15g)), ginger (30g), sesame oil (10g), decorative (1500g), Szechuan salt (5g), red, green, yellow, black vegetable original, pepper (1.5g), a lot, a lot of pepper. 1.5 g), a lot, Shao wine (40 g)
Cooking method
1. Wash the fish, remove the phlegm and viscera, wash. Every six six knives cut about 1 cm deep. Handmade fish in the hands of 80 degrees of hot water to lift, remove blood, wash mucus, wash mucus, dry water, three grams of Sichuan salt, 20 grams of wine, 0.5 grams of cayenne pepper, 15 grams of ginger, onion is the action to make it penetrate.
2. taking 10 small circles, coated with pig, pour the fish into the smooth, with a variety of plant materials, and then steamer with low heat. 3. oxidized fish into the steam tray, covered with lard, add 250 grams of Kiyoshi, add the wine to the steam, pick it up, pick the lard, ginger, onion, do not use the onion, the fish slipped into the fish dish in the fish tray.
Put the frying pan on the fire, put it into the clear broth, and then put the original into the steam dish into the pot, boil, add chili powder, 1 gram of Szechuan salt, mix the well, pour it on the plate, and put the steam fish flower is surrounded by fish.
3. The river group has a heavy solar flavor, so it is necessary to use boiling water before cooking to eliminate its smell.
4. Make a clear broth. "Soup is the root of the soup", delicate fish is equipped with fresh alcohol to make two complements, which can also reflect the delicious character of the dish.
Fire is appropriate. First, I had to fire and steam the fish in a cage; I couldn't flash it in the middle. Second, the timing had to be exact. The average steamed fish is steamed only half an hour, river group 1000-1250 grams will be steamed for 40 minutes. Due to lack of fire or fire, it will make the fish not old.