Chinese Food
Dace meat → fermented tofu
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Making dace is a unique skill of Jun'an people. It's said that there is a filial son named Wan rang in Jun'an. His father likes to eat dace very much, but there are so many dace baby bones. So his father often has bone lumps. One day, he came up with a way to brew dace. First, he peeled out the dace's skin bag, removed its bones, chopped the dace meat into minced meat, added a little raw meal, refined salt and fried peanuts, sesame seeds and scallion. Then he fished them well, guessed them tough, and stuffed them back into the skin bag to make them look like dace. Then he fried them with slow fire. When serving the dish, cut the stuffed dace into pieces and make it into a fish like shape. The father who likes eating dace most in his life thought it was dace. This dish is not only pure dace meat but also bone free. Before long, the dish spread in the local area and gradually spread far away. People also specially took the homophony of the word Rang and called it brewed fish. Let's do one today
Cooking ingredients
Cooking Steps
Step1:Buy minced dace. Add a little minced streaky pork (soy sauce, sugar, ginger paste, cooking wine, peanut oil, white pepper, raw powder, chicken essence, radish and onion) and mix well. Stir in one direction.
Step2:Deep fried tofu in two. Remove tofu dreg
Step3:Start brewin
Step4:Steam for 18 minute
Step5:Steam and thicken the sauce and pour over. Taste → crispy and smooth. It's delicious.
Cooking tips:There are skills in making delicious dishes.
