Braised fried rice noodles

Overview

I am a lazy person when it comes to making hard dishes. I feel that I have to work hard to make a lot of them, but they are just like that and they are different from dim sum. The key is that usually the delicious ones are not very good-looking... except for one hard dish - a local specialty that I have never eaten before or have eaten but found it extremely delicious~ So by chance, I heard someone mention to me the two New Year’s Eve dishes in Shanghai, braised fried glutinous rice and braised glutinous rice glutinous rice soup. They are actually made from a piece of fish glutinous rice; but it’s fun to have fun here. Nowadays, the glutinous rice dumplings eaten by people in Shanghai are basically cooked for convenience and then soaked in the glutinous rice glutinous rice overnight and eaten cold. I always feel that the aroma of the wine is not that tasty. This is Zhengmiaohong’s method of making rice wine. It requires the use of glutinous rice wine from the time of brewing rice wine (think about it, it is very difficult to buy). It is pickled and flavored and then processed again. Not to mention, it is really delicious. Northern men who have never eaten this kind of rice wine have said that they have eaten foreign meat... It is difficult to buy mud, so please search online carefully before you want to make it

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• chicken powder
• honey
• onions
• oyster sauce
• rice wine
• starch
• fragrant residue
• ginger
• grass carp
• pepper
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Let’s talk about the poached fish first. When you buy a fish, scrape the scales and remove the internal organs, and then use a steel ball to brush off the black film inside (yes, it’s a steel ball)

   

2. 2 Cut off the tail (for other dishes) and head (I throw them away and don’t eat them), and slice them flatly into two pieces along the spine

   

3. 3 Change to a smaller knife (if you don't have one, be careful not to cut your hands like me), slice off the big spines on the abdomen, and cut off the fat abdomen of the guide's fins (as fishy as you want, don't regret that this thing ruins the whole dish, throw it away)

   

4. 4 Then there is the fresh and clean fish ~ add a little salt to marinate

   

5. 5 Add a spoonful of chicken powder

   

6. 6 Put it aside and marinate with a little pepper for about half an hour

   

7. 7 Add 100g rice wine to 150g fragrant rice wine (if it is too much, you can add 75g, not less than 75g)

   

8. 8 Add water, the total liquid amount is 225-230g

   

9. 9 Coat the marinated fish all over with the paste and rub it for a few minutes

   

10. 10 Put them together, cover with plastic wrap and marinate in the refrigerator for three days

    

11. 11 Wash the marinated fish pieces off the surface and cut into small pieces

    

12. 12 Pat dry starch on the surface

    

13. 13 Put enough oil in the pot and fry quickly at high temperature

    

14. 14 Fry until the surface is golden brown

    

15. 15 There is a little bit of oil left in the pot, add the chopped green onion and stir-fry

    

16. 16 Pour in the freshly fried fish pieces

    

17. 17 Add soy sauce

    

18. 18 Add oyster sauce

    

19. 19 Finally add salt to taste

    

20. 20 Water starch thickening

    

21. 21 When the pot is about to start, add 1 tablespoon of sesame oil

    

22. 22 Finally add 1 tablespoon of honey and stir evenly!