Name: Braised and Fried Glutinous Rice
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 150g Fragrant; 130g water; 100g Rice wine; Some salt; Some shallot; Some Soy sauce; Some Oyster sauce; Some starch; Some pepper; Some honey; Some sesame oil; Some Chicken noodles; Some ginger

Braised and Fried Glutinous Rice

by Tian Luo girl

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

I’m relatively lazy about making hard dishes, and I feel that I have to work hard to make a lot of it, but that’s what it looks like and it’s different from dim sum. The point is that under normal circumstances, the delicious ones are not so good-looking...
Except for a hard dish-local specialties and I have not eaten before or I have eaten but I think it is very delicious
So by chance, I heard someone mention to me two hard dishes for Chinese New Year's finale in Shanghai, braised fried glutinous rice and fermented glutinous rice soup, which are actually made from a single fish glutinous rice; but it’s fun here, and now people in Shanghai eat it. The glutinous goods are basically made to make it convenient to soak the lees in the gravy and eat it cold overnight. It always feels that the aroma of the wine is not so tasty. This is the method of making the glutinous rice wine. It needs to use the bar when brewing yellow wine. The bottom mash (think about it, it’s not easy to buy), it’s marinated and then processed again, let alone, it’s really delicious. People from the north who have never eaten this kind of glutinous goods have expressed their interest. Foreign meat...
Bad mud is not easy to buy, please search carefully online before you want to make it."

Braised and Fried Glutinous Rice

1. Let’s talk about the fish first. The scales of the bought fish are scraped to remove the internal organs, and the black film inside is brushed off with a steel wire ball (yes, it is a steel wire ball).

2. Cut off the tail (to use for other dishes) and head (I throw them away without eating), and slice them flat along the spine into two pieces

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 thorns in your abdomen, and cut off the thick abdomen of the guide fins (it’s more fishy and fishy, don’t be a pity it’s harmful) Take the whole dish and throw it away)