Famous Jianghuai Cuisine

Author: Fang Peili, Wang Youwu
Publisher:
Publish Date: 2006-07-01
Features: Eight Treasure Blade Fish - 2 fresh blade fish, 10g each of cooked ham slices, cooked pork cubes, cooked ham cubes, bamboo shoots, 15g fresh shrimp, 5g yellow cake cubes, 5g edamame, 1 piece of pork nettle
Seasonings: Appropriate amounts of salt, sugar, Shaoxing wine, scallion ginger juice, cooked pork oil, sesame oil
Instructions:
1. Scrape the scales off the blade fish, remove the gills and intestines, and rinse clean. Make a cut at the gill bone, and slice both sides to separate the backbone, chestbone, and meat. Turn the fish over and repeat the process to separate the bones and meat. Make a small incision near the anus, cut the vertebrae from the gills, and gently remove the backbone and chestbone from the top.
2. Heat the pot, add cooked pork oil, and sauté the cooked ham slices, cooked pork cubes, cooked ham cubes, bamboo shoots, fresh shrimp, yellow cake cubes, and edamame. Add salt and sugar to stir-fry into a filling. Let it cool and stuff it into the fish belly.
3. Wrap the stuffed blade fish with pork nettle and place it in a long dish. Add Shaoxing wine and scallion ginger juice, steam in a steamer until cooked, and drizzle with sesame oil.
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