Steaming Bao Bao and Cooking Soay Fish Home-style

This dish has been made for a long time. These days, work is busy and there's no time Fermented bean sprouts. So today, taking the day off, I'm posting it now. In Tianjin, cornmeal (buzi flour) cakes and alligator fish are the perfect match.When alligator river fish were available, they would use meat stock from braising instead of soy sauce to cook the fish, making it more fragrant. Ribfish, cornmeal (buzi flour), braised meat broth, vinegar,maltose, salt, scallions,ginger, garlic,

and cloves are the ingredients.Ribfish are cleaned and cut into pieces, dusted with dry flour. Prepare scallions, ginger, garlic, and cloves.The braised meat broth. Place the ribfish pieces in a hot oil pan, add cloves, and fry until golden brown.Add rice wine, braising liquid, vinegar, maltose, salt, scallions, ginger, garlic, and water. Cook on medium heat to braise the fish.Once the ribfish is cooked through and the sauce has thickened, it's done. Garlic. Large spices.

Method: Mix cornmeal with hot water, then prepare the dough.

Mold the cooked cornmeal into small dumplings.Steam them. Until they are done.

Clean and cut the sea bream, dry it.Coat in flour..

Prepare the scallions, ginger, garlic, and large spices. Make broth by stewing meat.

Fry the sea bream pieces in oil, add the large spices, and fry until golden brown.

Add cooking wine, broth, vinegar, sugar, salt, scallions, ginger, garlic, and water. Simmer on medium heat to cook the fish.

Cook until the sea bream is done and the sauce thickens before serving.