Glutinous Fish

Name: Glutinous Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A plate Glutinous rice balls; A handful Xiaohe Dried Fish; Some Green onion; Some ginger; 1 spoon Chop peppers; Some oil; Some salt; 1 spoon Cooking Wine

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Xiangxi is a mountainous city and a place where ethnic minorities live. I fell in love with it when I first came to this city ten years ago, because there are so many delicious foods here, although it is not very far from the beautiful hometown of Shaoyang. Far away, but ethnic minorities have their unique cooking methods and ingredients. Meimei is here, and tasted a lot of delicacies that have never been seen before: bacon dumplings for Dragon Boat Festival, wormwood rice for Qingming Festival, blood cake duck for Mid-Autumn Festival, Lantern Festival Festival of glutinous rice cakes...not to mention all kinds of home-cooked dishes. There are really too many specialties in Xiangxi!

Since it is the Lantern Festival, today I will introduce you how to eat this glutinous rice balls. If you have unfinished glutinous rice balls in the morning, you might as well try it!

Some people boiled and fried dumplings during the Lantern Festival! It's so fragrant to teach you how the Hunanese people do!
During the Lantern Festival, everyone eats glutinous rice balls, but the glutinous rice balls are sweet and glutinous. Eating more is not only difficult to digest, but also very greasy. The first time I ate this glutinous rice dumpling in a restaurant, I was really surprised! The crispy little fish and the soft balls are really a perfect match. The fragrant and spicy flavor relieved the greasiness of the glutinous rice food, and the whole plate was finished without knowing it! Since I was a child, I have especially liked eating glutinous rice food. This is the first time I have seen this practice! Including the fried dumplings and salted vegetables later, the delicacy of Xiangxi is really wonderful!
The delicacy must be shared with the family. Meimei reproduced this dish when she got home. The method is not difficult. I used dumplings without stuffing. I haven’t tried the stuffed ones. You can also try it, especially It is sweet with sesame, peanuts, etc., and the outside is made into a salty taste, it is probably more flavorful!

If you don’t finish the glutinous rice balls during the Lantern Festival, you can try this method.

Ingredients

A plate Glutinous Rice Balls
A handful Xiaohe Dried Fish
Some Green Onion
Some Ginger
1 spoon Chop Peppers
Some Oil
Some Salt
1 spoon Cooking Wine

Glutinous Fish

1. Add water to the glutinous rice flour, knead it into a ball, divide it into 10 grams, and knead it into small dumplings.
Many people ask whether cold water or warm water is used to make glutinous rice balls. If you are a novice, cold water is not recommended. Glutinous rice flour is easy to dissolve in water and has poor viscosity. Cold water and noodles are not easy to form a dough, but if you are just making simple glutinous rice balls It doesn't matter much, if you want to do styling, it is best to use about 80% boiling water. The glutinous rice flour dough is soft and waxy, not easy to break, and easy to shape.
When the glutinous rice balls are ready, put the lid on to prevent the surface from drying out.

2. Rinse the dried small river fish briefly.

3. Shred the ginger and green onions.

4. After the glutinous rice balls are cooked, take them out and set aside.

5. Heat the frying pan, pour the ginger and sauté until fragrant.

6. Add chopped peppers and fry out the red oil.

7. Add the cleaned baby fish and stir-fry until the moisture is slightly dried.

8. Pour in the cooking wine, stir-fry for a while, and pour a little water along the side of the pot.

9. Cover the lid and simmer for a while until the soup is slightly dry.

10. Add scallions and stir evenly.

11. Pour in the cooked glutinous rice balls

12. Stir-fry evenly, add salt to taste and you can get out of the pan.

Tips:
If the dried fish is relatively moist, don't wash it. It is easy to soak. It is better to leave a little water on the surface when frying.
Add water according to the dryness and humidity of the fish. If the fish is dry, add a little more water and simmer it slightly until it becomes slightly soft. Don't cook it for too long.