Steamed Fish Glue with Glutinous Rice
1.
Wild rice fish glue sticky rice egg
2.
Soak the glutinous rice one night in advance, then wash and drain the water for later use
3.
Clean the fresh rice isinglass. There is a hole on the big end of the isinglass. Use scissors to cut a small opening, insert the chopsticks, pour out the blood in it, remove the blood meridian, and clean it for later use.
4.
Put the glutinous rice into the isinglass with a spoon, poke and compact it with chopsticks a little bit during the filling process, put the isinglass filled with glutinous rice in the basin, beat 2 eggs, and put a little salt on the isinglass , Put on the peeled ginger slices, then cover with plastic wrap and wait for half an hour to taste.
5.
Put it into the steamer, pour the cooking wine, boil and steam for 20 minutes
6.
After being out of the pot, pour in an appropriate amount of raw soy sauce to taste,
7.
Cut the cooked fish gelatine into sections for consumption, and eat one piece of fish gelatin for 2 to 3 times per person.
Tips:
1. One kind of fish gelatin is eaten fresh; the other kind is dried and stored in a rice jar
2. Take it out when you want to eat it and store it in a rice jar is the most primitive and traditional way to preserve fish gelatin.
3. It is best to eat rice fish glue in divided portions, not too much at one time