Channel catfish (1) black beans (1/3 bag) scallions (a section) ginger (moderate) cooking oil (a small amount) salt (moderate) monosodium glutamate (moderate) sugar (moderate) oyster sauce (3 tablespoons) peppercorns (10 a few) sesame oil (a few drops) cilantro (2 trees)

Detailed Steps:

1, catfish from the market back to the buy back, the vendor has been clearing the chamber, go home and only need to wash. Next you need to change the fish knife, first of all, the head of the two lower part of the gills connected to the part of the split, so that the head of the fish will lie on the plate; then the fish along the middle of the fish belly of the main thorns cut, the standard is able to lie on the fish on the plate can be handled in this way is also in order to steam after the appearance of a better. Finally, the fish body every 2 centimeters on both sides of the cut, so that after steaming the fish meat turned very nice, but also easy to taste, the following steps will be used Oh.

2, in the plate placed onion shredded ginger moderate, and then will be reamed catfish placed in the plate, it is best to lie on the plate, our family pot is small, the plate is also small, so the fish was cut into two sections.

3, take more than half a bowl of edamame, the amount of how much according to the weight of personal taste (note: this dish does not need to add salt, so the flavor basically rely on edamame, heavy mouth can also be suitable for the amount of edamame put some salt). Stuff the tempeh into the slit of the catfish cut above, stuffed and as evenly as possible. Finally, the back of the fish as much as possible to put all the tempeh.

4, next with cooking wine (a small amount of white wine can also be, mainly to fishy) and two spoons of cooking oil and mix, sprinkle in the back of the fish on the tempeh (so that when steaming, cooking oil and tempeh in the emerging juice will slowly flow through the fish, played the role of flavor). Finally in an even sprinkling of sugar very little in, a little pepper, a little monosodium glutamate, the fish body sprinkled with the right amount of cooking oil.

5, on the pot on the steam, to open the pot and then steam for 10-15 minutes on the completion of it, out of the pot sprinkled with a little coriander and green onion, point some sesame oil. Right,

White line is for the pot to carry the plate with, mainly because there is no suitable size of the plate and pot, so it does not affect, as far as possible with the largest plate, the largest pot, huh?

Pork, grass carp, round-grained rice, bok choy (according to different seasons, different tastes, free to deploy), salt, sauce, red curd sauce, ginger, wine, chicken essence, sugar, cinnamon, cloves, star anise, each moderate.

Steps:

(1) round-grained rice washed and controlled dry, put into the frying pan, stir fry on a slight fire for three minutes, slightly yellow, add cinnamon, cloves, star anise, stir fry for another three minutes out of the pan, ground into fish roe size powder granules.

(2) the pork and grass carp cut into long 5 cm square thick slices, sop up the water with a cloth, add refined salt, soy sauce, red curd juice, ginger, shaoxing wine, chicken essence, sugar, mix together, marinate for ten minutes.

(3) will be green vegetables (optional amaranth, taro, bean curd, pumpkin, radish, with artemisia, lotus root, potatoes) and other washed and cut into sections, or cut into pieces, and the fish, meat, respectively, mixed with five-spice rice flour, and rice into a retort steaming, steaming equipment is the cedar wood barrel.

(4) the order of steaming is also very good to pay attention to,