Fried catfish in boiling soup&Minced meat stuffed glutinous rice wrapped in bamboo leaves
Sorry! In today’s program we haven’t any photos uploaded. But our excellent recipe of two delicious Chinese food will also satisfy you as well!
· Fried catfish in boiling soup
Mother stock: catfish, chili
Accessories: pepper, chive
Recipe:
1. Cut the catfish into several pieces and pickle them with salt, cooking wine and pepper powder to wipe off the fishy smell.
2. Cut chive into segments, ginger into pieces, and garlic into dices.
3. Heat some edible oil in the pot and use slow fire to fry the catfish pieces by adding scores of pepper seeds, ginger and garlic.
4. When the fish has turned color add chili segments. Then pour some water and a little salt to shift to a sharp fire. When the soup has turned white, add chicken essence. At last sprinkle the chive segments and pick the dish up in a plate. The whole course is accomplished.
Reasons for recommendation:
The dish is in low oil and is eyecatching with red chili in the white soup.The dish tastes fresh, fragrant and a little spicy.
Private dish: Minced meat stuffed glutinous rice wrapped in bamboo leaves
Mother stock: minced meat, glutinous rice, bamboo leaves
Accessories: scallion, ginger
Key points:
1. A well-marbled roast of meat can provide better mouthfeel.
2. Boil the bamboo leaves in boiling water for 3-5 minutes in order to sterilize and increase the flexibility of the leaves.
3. Put the boiled bamboo leaves in cold water as soon as possible to avoid its turning brown in appearance.
4. Don’t stuff the glutinous rice with minced meat too much, or it would slop over when wrapped up.