Fish-scented Rice White

Name: Fish-scented Rice White
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Zizania; Some carrot; Some Fungus; Some (or hot pepper) Sesame pepper; Some Pixian Doubanjiang; Some Chopped pepper; Some ginger; Some garlic; Some Soy sauce; Some Vinegar; Some Sugar; Some Chicken Essence; Some starch; Some Vegetable oil; Some Cooking Wine

by Eyebrow delicacy

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The fish-flavored shredded pork dish contains sweet, salty, sour, spicy, fresh, fragrant and other flavors. The raw materials are completely indifferent to the fish, but it can clearly taste the fish. It is really amazing! Perhaps it is precisely because of this characteristic that this famous Sichuan dish can be popular all over the country and endure for a long time.

All kinds of fish and coriander evolved from the classic fish-flavored pork shreds have excellent flavor. I have made fish-flavored Pleurotus eryngii before. Today I tried the fish-flavored rice white, which tastes good. The rice white is soft and slippery after being fried. The texture is salty, sweet, sour and spicy. Although there is no actual fish meat, it has a tangy scent of fish, and the taste is by no means inferior to that of fish-scented pork. "

Fish-scented Rice White

1. Remove the skin of the water chestnut, clean it, and cut into thin filaments.

2. Soak black fungus in advance and shred, and shred carrots and peppers.

3. Chop Pixian bean paste, prepare to chop pepper, and chop ginger and garlic.

4. Prepare a little water starch, put 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of water, and a little chicken essence in a small bowl and mix well and set aside.

5. Heat the wok, add vegetable oil, add minced ginger and garlic, stir fry for a fragrance, add Pixian bean paste and chopped pepper, stir fry for red oil

6. Stir-fry the rice and stir-fry for a while until it is cut off.

7. Add carrot shreds, fungus, and peppercorns and stir-fry for a while.

8. Add the fish-flavored sauce and stir fry evenly.

9. Add a little water and starch to thicken the gorgon so that the seasoning is evenly wrapped on the surface of the food.

10. Finished picture

Tips:
1. Adjust the fish-flavored sauce according to your own taste.
2. Pixian bean paste, chopped pepper, light soy sauce, etc. all have a salty taste, so no additional salt is added.
3. Add water starch in batches. Don't add too much at a time, just thicken it thinly.