Hunan vegetables of cui bamboo powder steamed catfish cui bamboo powder steamed catfish

<h1 class="pgc-h-arrow-right" > steamed catfish</h1>

The Dongting Lake area of Yueyang, Hunan is rich in catfish. The dorsal side is grayish yellow, without scales, and the meat is tender and delicious. This dish was developed by Zhang Keliang, a special first-class chef in Yueyang City. On the basis of the traditional steamed catfish, he improved the cooking utensils, changed the original steaming bowl to a fresh bamboo tube, and steamed it tightly after filling the fish, which not only retained the traditional flavor of the steamed catfish, but also added the light fragrance of the green bamboo, the dish type was unique, and the cooking altar was unique.

【Raw Materials】

Ingredients: 1 catfish (weighs about 1250 g).

Ingredients: 100 g of cooked rice flour.

Seasoning: Cooked lard 40 g, cooking wine 50 g, salt 5 g, monosodium glutamate 2 g, pepper 1 g,

Peppercorn powder: g, sugar 1.5 g, white vinegar 5 g, allspice powder 10 g, green onion 5 g, ginger 5 g,

15 g of original sauce, 30 g of chili oil, 20 g of bean paste, 15 g of sweet noodle sauce, 30 g of sesame oil.

【Method】

1. Cut the fish from the abdomen, remove the internal organs, wash and drain, cut into lengths of 5 cm, width 3 cm,

2 cm thick slices, wash with water 1 more time, drain the water into a large bowl, add the original sauce soy sauce, watercress sauce,

Sweet noodle sauce, pepper, allspice, pepper powder, fine salt, sugar, white vinegar, cooking wine, monosodium glutamate, sesame oil,

Chili pepper, green onion and ginger are not mixed well, then add cooked lard and cooked rice flour and mix well, marinate for 5 minutes, make each

Slices of fish are dipped in rice noodles.

2. Prepare 10 small bamboo tubes, put a few fresh bamboo leaves in each bamboo tube, and add rice noodle fish

3 pieces, cover with lotus leaves, then cover, steam in boiling water for 20 minutes and remove, use a tray to remove

1 serving of steamed catfish per person is served.