Steamed sturgeon roll

Overview

Sturgeon has thick meat and soft bones and is rich in nutrients. Its meat and eggs contain protein as high as 18.1% and 26.2% respectively. It is a high-grade nutritional tonic. Its stomach and fish tendons (notochord) are both state banquet delicacies.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• jinhua ham
• light soy sauce
• mushrooms
• onions
• shaoxing wine
• steamed fish cooking oil
• sturgeon fillet
• winter bamboo shoots
• ginger
• pepper
• peppercorns
• salt

Ingredients

Steps

1. 1 Fresh sturgeon;

   

2. 2 After slaughtering and washing the sturgeon, soak it in hot water for a while, scrape off the epidermal mucosa, remove the hard scales on both sides of the body, remove the internal organs, wash, fillet and cut the fish into 4 cm square pieces;

   

3. 3 Then slice into thin fillets;

   

4. 4 The winter mushrooms and winter bamboo shoots were replaced with flower mushrooms and fresh bamboo shoots, and the flower mushrooms were soaked in hot water;

   

5. 5 Marinate all the fillets with Shaoxing wine for 15 minutes;

   

6. 6 Cut onions, ginger, soaked and washed mushrooms, fresh bamboo shoots, and Jinhua ham into thin strips;

   

7. 7 Boil the water in the pot, blanch the shredded bamboo shoots, ham, and mushrooms respectively, remove the cold water and drain the water, place the shredded green onions, ginger, mushrooms, bamboo shoots, and ham flatly on the fish fillets, and roll them up;

   

8. 8 Roll the fish rolls one by one and put them into the plate. Evenly pour a little light soy sauce and steamed fish drum oil on each fish roll. Place the peppercorns, shredded green onions and shredded ginger in the center of the plate. After the water in the pot is boiled, put the fish in and steam for 20 minutes;

   

9. 9 Sprinkle with pepper and serve;