The preparation of Wuhan glutinous rice cake fish is simple and is a common dish in the recipes of Meishijie Seafood. The taste of Wuhan glutinous rice cake fish is sweet and sour, and the cooking method is cooking type. But how to make Wuhan glutinous rice cake fish is the most delicious? Mainly adjust the details according to your own taste habits, and let yourself make this Wuhan glutinous rice cake fish according to your feelings~~

Super long-winded:

**This dish is from " I learned it from Aunt Zhu from Wuhan on the program "Eat Whole Food, Eat It Beautifully". Because she has lived in Beijing for many years, she made slight changes to this dish. If any Wuhan friends see this recipe and have any suggestions, or have authentic recipes that they would like to share with you, you are welcome to leave a message.

**The above is the basic preparation method. The final frying is subject to personal taste. If you prefer sweet and sour flavor, you can add oyster sauce, sugar and vinegar after the fish is cooked. If you prefer spicy food If the taste is different, you can add Sichuan peppercorns, pepper, chili pepper or hot sauce to cook it. The bigger the fish, the better. You can make more semi-finished products at one time and cook them as you like. This also makes a great snack.

**The origin of glutinous rice cake: glutinous rice cake is a special food in the south. Because the second step of the fish cooking process, Kang fish, is made in the same way as Kang Ci cake, so it is named Ciba fish. . People who are far away from home often miss the specialties of their hometown by cooking glutinous rice cakes and fish.

**This dish has now become a reserved dish in my family. I usually cook 3 pieces of fish at a time, put them in bags and freeze them in the refrigerator for marinating. It is very convenient when I want to eat them. . And the storage time is not limited. I think the longer the time, the more flavorful it will be.

**The experience of the old man and the special delicacies of a certain place must have a reason for the inheritance of the cooking method. The recipe clearly states that it is marinated for 7 days. After I made it a few times, I started to play freely. Once I marinated it for only 2 days and then served it to a banquet. Although it was well received, I knew that the taste was different from the fish marinated for 7 days. There is still a big difference. I just say it in the hope that you won’t make the same mistake I did.

** There are countless delicacies in Wuhan. In addition to this glutinous rice cake and fish dish, there are two other foods that drive me crazy, Wuhan’s hot dry noodles and duck necks. In Beijing, I am not lucky enough to eat fresh food, so I can only eat the portable ones. Dahankou brand Wuhan hot dry noodles and Jingwu Renjia brand duck neck are really delicious and worth a try.