Steamed catfish [Hunan cuisine]

【Dish name】

Bamboo powder steamed catfish

【Cuisine】

Hunan

【Features】

The dishes are unique and have a long aftertaste.

【Raw Materials】

1 female catfish, 5 grams of white vinegar, 100 grams of cooked rice flour, 5 grams of rice wine, 10 grams of five-spice powder, 1 gram of monosodium glutamate, 15 grams of original sauce, 5 grams of green onion, 25 grams of bean paste, 5 grams, 15 grams of sweet noodle sauce, 1 gram of refined salt, 1 gram of pepper powder, 30 grams of oil, 30 grams of pepper powder, 30 grams of oil, 1.5 grams, 40 grams of cooked lard

【Production process】

1． Take 1 section of green bamboo tube with a diameter of 10 cm, a length of 25 cm, and a bamboo knot at both ends, about 4 cm from the ends of the bamboo tube, saw 2 horizontally, and then break into a 10 cm wide mouth, and break the bamboo piece as the cylinder cover.

2． Cut the catfish from the abdomen, remove the internal organs, wash and drain. Cut into rectangular pieces 5 cm long, 3 cm wide and 2 cm thick, rinse with water, drain and place in a large bowl. Add the original sauce soy sauce, bean paste, pepper powder, five-spice powder, sweet noodle sauce, pepper powder, fine salt, white vinegar, rice wine, monosodium glutamate, oil, oil, green onion, and minced mix well, then add rice noodles, cooked pigs and mix well, marinate for 5 minutes, then put the marinated fish into the bamboo tube, cover the lid, steam for 20 minutes to remove. Use a tray of bamboo to top the mat, remove the lid and serve.

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