Dish is: Sichuan dish
With makings:
Flesh of ripe pink evaporate 500 grams, fresh fish 500 grams, bailuo predicts 500 grams, bright lotus leaf 2 pieces, corn flour 250 grams, 50 grams of fabaceous Chi, bright Qing Gongjiao 10 grams, refined salt 2 grams, gourmet powder 3 grams, cooking wine 10 grams, miscella 10 grams, sesame oil 10 grams, white sugar 2 grams, shallot 5 grams.
The method that make:
1, butcher of will fresh live fish is abluent, change the strip that cuts 1 centimeter of 5 centimeters long, square. Shallot cuts chopped green onion, white turnip flay is cut 2 thick silk, qing Gongjiao cuts broken rice account. Fabaceous Chi, gourmet powder, miscella, white sugar makes Chi juice stand-by.
2, lotus leaf is abluent, smooth in placing Yu Yuan to grow bamboo basket. flesh of ripe pink evaporate, fish the juice that use Chi, cooking wine mixes divide evenly, smooth place the two side inside Yu Zhu basket. Turnip silk mixes with corn flour, refined salt divide evenly, place Yu Zhu basket among. lotus leaf the bag tucks up come, the evaporate on a pot for steaming food of bamboo basket buy 8 minutes ripe hind, end establishs blow hole.
3, unlock lotus leaf, chi juice fish a side scatters Qing Gongjiao rice; A side of powdery evaporate flesh scatters small chopped green onion. Sesame oil is burned come to heat up scamper to go up at dish most probably, lotus leaf is wrapped again tuck up, go up banquet.
Characteristic:
Flavour rich, description of lotus leaf faint scent, fork is beautiful, give a person with rich daydream.
