Steps for Steaming Jiang Duan

Dissect the fish, remove the gills and internal organs, and wash it. Make six or seven cuts on each side of the fish, about 1 cm deep. Handheld fish tail under about 80 degrees Celsius in hot water swing a few times to lift, remove blood, wash the fish skin surface mucus, sop up the water, with Sichuan salt 3 grams, 20 grams of wine, pepper 0.5 grams, ginger 15 grams, green onion code taste for a few minutes, so that it penetrates into the flavor.

2. Take a small round plate 10, smeared with lard, the fish grits scooped into the smooth, above the various colors of plant materials held into a variety of flower-shaped, and then on the cage with a small fire steamed and kept warm.

3. The code into the flavor of the fish drained moisture, placed in a steamer plate, covered with lard, mixed with 250 grams of broth, plus wine into the cage with a high fire steaming removed, pick off the lard, ginger, green onions do not need to gently slide the fish into the fish plate.

4. Frying pan on a high flame, put the broth, and then the original juice in the steam plate decant into the pot, boil, add pepper, Sichuan salt 1 gram, monosodium glutamate stir, pouring in the plate, the steamed fish grits flower arranged around the fish that is completed.

5.? Ginger chopped puree with Sichuan salt, vinegar, sesame oil and mix well into the hair ginger vinegar flavor plate with the fish on the table.

Leiocassis longirostris belongs to the catfish family. (Leiocassis longirostris) belongs to the catfish order, the family of catfish, the genus Shad, also known as catfish. Different places, catfish have different ways of calling, Shanghai said "catfish mouse", Sichuan name "Jiangtuan", Guizhou is called "Xi fish". Long-kissed shad body long, conical kiss, forward significantly protruding. The mouth is inferior, crescent-shaped, with plump lips and small eyes. The eyes are small. There are four pairs of whiskers, which are tiny. No scales, dorsal and pectoral spines with serrated posterior margins, adipose fins plump, caudal fin y forked. Body color pink, dorsum slightly grayish, abdomen white, fins gray-black.