Rice Dumplings with Tomato Sauce

Name: Rice Dumplings with Tomato Sauce
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Fathead fish nuggets; Some ginger; Some garlic; Some Cooking oil; Some pepper; Some Chili powder; Some salt; Some Rice wine; Some ketchup; Some Chicken Essence

by Flying swallows

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The Featured Cooking Fish Method of Wuhan People--Ziba Fish

There is a local food in Wuhan called "Kang 糍粑", in Mandarin, it is "fried sugar 糍粑". Ultra-traditional snacks with a long history. In the early years, it was a delicious taste that could only be enjoyed during the Chinese New Year. The cooking process of this fish is similar to that of rice dumplings, so it is named rice dumplings. Different from the traditional braised fish, the glutinous fish pieces are crispy on the outside and tender on the inside. In addition, because it was marinated in advance, it was very tasty. Today, I’m going to have an improved version of Zanba Fish, Zanba Fish in Tomato Sauce. The taste is sour and spicy. It is a dish that old people and children like..."

Rice Dumplings with Tomato Sauce

1. Prepare the raw materials, wash the fish, shred the ginger, slice the garlic, the amount of chili powder, and 10 pieces of pepper {(rice wine, salt) these forgot to take pictures}.

2. Drain the fish pieces, add shredded ginger, garlic slices, salt, chili powder, pepper, rice wine, stir well, cover with plastic wrap and marinate in the refrigerator for 24 hours.

3. Take out the marinated fish pieces, drain the water, prepare ginger slices and garlic slices.

4. The wok is hot. (Be sure to heat up first, otherwise the fish will stick to the pan).

5. Drain the oil after the pan is heated.

6. Add the fish pieces one by one and fry them slowly. Do not turn the fish pieces easily, as it will stick to the pan.

7. After frying on one side, turn the fish over and fry the other side.

8. The fish pieces are fried until golden on both sides.

9. Add tomato sauce, garlic slices and ginger slices.

10. After stirring, add chicken bouillon, pepper and stir well.

Tips:
1. The fish should be fried slowly, not too impatient

2. The fish pieces are marinated in advance, no need to add salt during frying

3. If time permits, you can marinate for one or two days, so the fish will taste better

4. After the fish is marinated, it can be placed in a ventilated place for half a day to dry the water on the surface of the fish.

The taste of glutinous rice is more authentic (I don’t allow it under this condition, because the dust outside is too large, so there is no air-dry moisture)

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Rice Dumplings with Tomato Sauce

Ingredients

Rice Dumplings with Tomato Sauce

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