Hubei has been known as the land of fish and rice, eating fish for Hubei people fancy, steamed vegetables is also a major culinary specialty of Hubei, so in the steamed vegetables naturally less steamed fish, steamed fish in the most used eel and grass carp, these two fish, steamed out of the form of a complete, tender meat, no thorns or fewer thorns.

In fact, compared to the steamed meat, steamed fish and steamed vegetables are not so greasy, but also more can eat its fresh flavor. The method of steaming fish and vegetables is another version of steamed meat, with different ingredients and a different soup, but the most critical layer of rice flour outside is indispensable, otherwise it is not called steamed flour.

Raw materials: fish, rice flour, ginger, green onion, soy sauce, old soy sauce, oyster sauce, cooking wine, salt, lard.

Practice:

1, remove the main spine of the two sides of the fish (I let the boss of the fish stalls to help remove the bone, such as their own bone, you can see here), sliced diagonally into thick slices;

2, the fish with minced ginger, minced green onion, soy sauce, soy sauce, oyster sauce, cooking wine, salt, lard and mixed well (soy sauce, soy sauce, oyster sauce, cooking wine, the proportion of the ratio of 2: 1:1:1:2, the old soy sauce is mainly used to adjust the color). with, because oyster sauce and soy sauce are salty, salt can be appropriate amount of less, lard can play a fragrance, lubrication and moisturizing effect);

If the use of supermarkets sell seasoned steamed meat rice noodles, you can taste the flavor of the rice noodles and then seasoned according to their own preferences, I've tried this kind of rice noodles, in addition to salt, the above seasonings can be added to the processing;

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3, pour into the rice noodles and mix well