Ingredients: 300 grams of grass fish belly, 30 grams of pickled yam skin, and appropriate amount of perilla mint.

Seasoning: salt 2g, white pepper 5g, Jiang Mo 5g, garlic 5g, onion 2g, soy sauce 5g, oyster sauce 5g, sugar 5g, cooking wine 20g, oil 10g.

working methods

1, prepare the ingredients.

2. Deal with the fish belly, cut the noodles with a knife, put them in a cooking bowl, and marinate with salt, cooking wine and white pepper for 5 minutes.

3. Wash and drain Herba Perillae, cut into filaments, chop Cortex Phellodendri, and mix with garlic, Jiang Mo and chopped green onion.

4. Add salt, soy sauce, sugar and oyster sauce and mix well to make steamed fish sauce.

5. Pour the sauce on the fish belly and marinate for 10 minute.

6. Steam in a steamer that has been SAIC for 6 minutes.

skill

1, Cortex Phellodendri has a unique aroma, and the pickled Cortex Phellodendri has a sour and spicy taste, which can be used to steam fish and remove the fishy smell of fish.

2. Before cooking, it's best to chop up Cortex Phellodendri, which makes it easier to taste. Put a few complete decorations after steaming.

It's best to steam fish in one go, and don't uncover it in the middle. Try to control the fish or chicken gizzards within 500 grams within 6 minutes.

4. Phellodendron amurense, also known as goose skin fruit, is a unique condiment in southern Guangxi. It is a kind of wild phellodendron amurense fruit with special fragrance, which can only grow in the mountainous area of Loki where Viet Nam and Guangxi border. It is pickled with a lot of raw salt. Pickled cortex phellodendri looks like chicken skin, so it is also called goose skin fruit. In the summer when the fruit is ripe, the cortex phellodendri is picked, washed, baked and dried in Levin, and made into goose skin, which becomes an essential seasoning for summer dishes in southern Guangxi. For example, the first dish "Lemon Duck" in Nanning to relieve summer heat must have used a lot of chicken skin. When dealing with beef offal or pig offal, add a handful of chicken skin to stir fry, which can well cover up the strange smell of parallel imports. When steaming fish and meat, it can also play a role in removing fishy smell and improving taste. Huangpi sauce made of peony bark is a must-have sauce for Nanning to eat in rice rolls. It can be said that chicken skin is absolutely an indispensable part of Nanning people in summer when they are without tea or food.