Chinese Food
Hakka dish with wine and rice
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As you all know, Cantonese cuisine is divided into three categories: Cantonese, Chaoshan and Hakka. Guangdong cuisine has a wide range of materials and varieties; Chaoshan area has a long coastline and rich seafood, which determines that Chaoshan cuisine is mainly seafood; Hakka cuisine is mainly made of poultry and river fresh. Today's Dried river fish is the common material of Hakka dishes. Almost every Hakka restaurant has dried river fish dishes. There are many ways to steam, fry, stew,,,,, and so on. I've lived in Shenzhen for 7 years. I went out for food in the past few years, mainly including Cantonese food and Chaoshan food, or local food. I seldom eat Hakka food. This may have something to do with the bad habit that I always eat by watching the dishes. When I eat a table of dishes, I will definitely choose the most exquisite and the best looking dishes first. And some dishes that don't sell well must be said to be delicious after others eat them. I will move. Hakka food is often better than its appearance, so it's ignored by me. Until the beginning of this year
Cooking ingredients
Cooking Steps
Step1:Dry clean and drain the river fish. Shred the peppers, ginger and garlic. Cut the shallots into scallion
Step2:Heat up the wok. Add oil. Stir fry ginger, garlic and Douchi
Step3:After bursting out the fragrance, put in Hangzhou pepper and stir fry properly
Step4:Add dried fish and stir well
Step5:Add a little boiling water to the pot, boil it again, cover it and simmer over medium low heat
Step6:Boil until the soup is dry. Pour in a little steamed fish and soy sauce. Sprinkle with scallion.
Cooking tips:1. Dried river fish and Douchi are both salty and need not be seasoned with salt; 2. Finally pour in steamed fish soy sauce for freshness or not; 3. Ordinary green pepper is also OK. I just need Hangzhou pepper. There are skills in making delicious dishes.
