How to make Honghu steamed fish

Honghu is a city in Hubei Province, which is a famous land of fish and rice in China. Cured fish is the most famous local specialty. Honghu steamed cured fish made with cured fish is famous all over the country. Today I will write down the specific method of steaming cured fish in Honghu so that everyone can eat delicious Hubei cuisine at home.

How to make Honghu steamed fish

1. Ingredients for Honghu Steamed Salted Fish

When making Honghu steamed cured fish, you need to prepare two pieces of marinated cured fish, and then prepare appropriate amounts of sesame oil, minced ginger, aged vinegar and light soy sauce.

2. Specific methods of steaming salted fish in Honghu Lake

Soak the prepared cured fish in clean water for three or four hours, and then take it out. This will make the saltiness of the cured fish lighter. Put the soaked cured fish into the rice cooker and steam it with the rice. When the rice is cooked, the cured fish will also be steamed. Mix the prepared minced ginger, sesame oil, soy sauce, and aged vinegar together, and pour it directly on the steamed cured fish. After mixing, it can be eaten.

3. Drying method of cured fish

If you want to eat authentic Honghu steamed cured fish, the preparation of cured fish is also very important. When making it, you can choose a large grass carp. After cleaning it, apply salt all over the body, inside and outside. You can also add some pepper powder and chili powder when applying. After applying, marinate it for four or five days, and then put it into air drying and sun drying until the grass carp is half dry. The homemade cured fish is ready.