Remove the fish fillets first, and the thicker the fishbone slices, the better. It's better to take out all the thorns inside, so it's more convenient to eat. The choice of fish is not fixed, just choose the fish you like. I choose common grass carp here, and one is enough. We add minced ginger and garlic, soy sauce, cooking wine, Chili sauce, millet, salt and pepper, and sweet potato starch to the processed fish, and then marinate for about 15 minutes. After the rice noodles are cooked, marinate them with Chili sauce, millet pepper, salt, soy sauce and cooking oil for about 10 minutes.
We can spread a layer of vegetable leaves on the steamer first, then spread pickled rice noodles on the top layer, steam for 5 minutes, then turn off the heat, and then put the fish in and start steaming again. Let's make gravy while steaming. Add water, Chili sauce, soy sauce, salt and water starch to the pot and cook on low heat until it bubbles. Then we take the steamed fish down, pour the sauce directly on the fish and put the fish back to steam for about seven or eight minutes. Sprinkle some chopped green onion before cooking, and then serve four ready-made dishes, and the four-star moon will be ready.
In fact, the so-called four-star view of the moon means that there is a plate of steamed fish with side dishes in the middle, which looks like four stars orbiting the moon from a distance. It is said that these four stars represent agriculture, commerce, learning and industry, and the moon in the middle represents the Red Army, so the origin of this dish is still very long.