Glutinous rice cake fish

Overview

This glutinous rice cake fish dish can be said to be a dish that almost every household in Wuhan and even Hubei will cook.

Remove scales, gills and intestines from grass carp or bighead carp. Wash and cut into pieces the size of glutinous rice cakes.
Then add salt, black pepper, dried chili pepper, Sichuan peppercorns, and green onion segments to the fish pieces.
Start marinating after mixing well.
Place a plate on top of the fish and press it down with something heavy, preferably a stone. What I use here is a big top. Press the flavored fish pieces tightly, wrap them in plastic wrap and marinate them in the refrigerator overnight. If you don't have time, marinate them for at least 2 hours. Being pressed down by heavy objects and the action of salt, the fish meat will become firm and become garlic clove meat. This is also the reason why the glutinous rice fish tastes like glutinous rice cake.
Remove the marinade from the marinated fish pieces and dry them slightly. Or you can use kitchen paper to absorb the moisture.
Then fry the fish pieces in the oil pan over medium-low heat. The oil for frying the fish should not be too little. Do not turn it frequently when frying. Use a spatula to press and fry.
Fry the fish pieces until they are golden brown on all sides.
Put a small amount of oil in another pot and sauté the minced ginger, peppercorns and dried chili segments until fragrant.
Pour in the fried fish pieces, add light soy sauce, dark soy sauce, cooking wine, a little vinegar, sugar, and black pepper to taste.
Add a little water. Cover the pot and cook over medium heat to reduce the juice.