How to cook long-snout catfish deliciously? Home-style recipe for steamed long-snout catfish with rice powder

Cooking category: Steamed dishes Cuisine: Anhui cuisine

Ingredient category: Fish Taste: Light

Suitable season: Summer

Color, aroma and taste: Steamed wrapped in lotus leaves, filling the air with a delicate fragrance, the fish is plump and tender, making it a summer seasonal dish. It also has the effects of tonifying the middle and boosting qi, strengthening the spleen and opening the appetite, and clearing yin.

Main ingredients: long-snout catfish, fried japonica rice powder, lotus leaves

Auxiliary ingredients: Shaoxing wine, soy sauce, doubanjiang, salt, sugar, scallion, ginger, sesame oil

Method:

1) Clean the long-snout catfish, remove the flesh from both sides, and cut into small oblong blocks (about 4 cm). Place a wok over the heat, add water and bring to a boil, add Shaoxing wine, refined salt, scallion and ginger, then add the fish blocks and blanch briefly, remove and soak in clean water for a moment, then wash clean;

2) Mash the doubanjiang and put it in a bowl, add Shaoxing wine, soy sauce, sugar and minced scallion and ginger to make a sauce. Remove the long-snout catfish, drain the water, put it in the bowl with the sauce and mix and marinate, then mix in the fried rice powder, drizzle with sesame oil and set aside;

3) Cut the lotus leaves into rounds and blanch briefly in a pot of boiling water, then remove and spread in a small steamer basket, put the marinated long-snout catfish into the basket and steam over high heat for 5 minutes, remove and serve in the basket.