Stuffed White Mackerel with Soybeans and Cured Sausage

Ingredients required

Dried white fish (Bonito)

Paragraph 1

edamame

120g-150g

sausage

half a piece

Jiang

1 small piece

Little red chili

one

Steps to Prepare

1. First, we prepare all the ingredients! For the cured sausage, opt for premium lean meat. As for the dried fish, the body, tail, and head are all acceptable—since Yaya ate half of it a few days ago, we only have this remaining portion today! The weight of the green soybeans refers to the post-shelled weight!

2. Remove the internal organs, gills, and fins of the dried fish, scrape off the scales, and wash thoroughly!

3. As shown in the figure, cut the dried kelp into evenly thick and thin segments!

4. Place the sliced dried fish in a bowl, pour warm water over it, and soak for 20 minutes!

5. Now it's time to process the edamame! Rinse the edamame thoroughly, drain the water, and set aside!

6. Gently wash the sausages, then slice them thinly diagonally as shown in the illustration, and set aside!

7. Peel and wash the ginger, cut it into strips, and set aside!

8. Wash the small red chili peppers, chop them as shown, and set aside!

9. Take an appropriate plate and spread the edamame evenly on it!

10. Then, randomly spread the cured sausage over the edamame!

11. By this time, the dried fish has also been soaked and is ready to be removed and drained of excess water!

12. Spread the dried skipjack tuna as shown in the diagram!

13. Evenly spread shredded ginger on each piece of dried fish, and stuff a little inside the fish head as well!

14. Place small red chili peppers on each piece of dried fish!

15. If you have some dried tangerine peel at home, sprinkle a little more on it; if not, just skip it! Yaya happened to have some on hand, so she sprinkled it on!

16. Sprinkle three tablespoons of cooking wine over the dried fish block!

17. Pour a small spoonful of light soy sauce—note that it should not be the dark soy sauce used for braised dishes, but the light soy sauce suitable for cold dishes, or even Maggi Premium can be used. Evenly drizzle it along the edge of the plate onto the edamame! Remember, just a little light soy sauce is enough, as the dried fish is already salty; adding too much will make it overly salty later!

18. Take a small spoonful of white sugar and sprinkle it evenly over the dried fish chunks!

19. Place it in the steamer, fill the water tank with water, select the "steaming with steam" function, and set the timer for 20 minutes! If you don't have a steamer, use a pot with a steaming rack. Boil the water on high heat, then place the food inside and steam for 20 minutes!

20. After 20 minutes, our delicious, beautiful, and mouthwatering steamed white fish with bean curd sticks and pork sausage is ready! Let's take a nice photo, then—let's dig in!

Tips

① Yellowtail fish (white fish) is different from dried yellowtail fish; dried yellowtail fish cannot be used for this dish!

② The best choice for sausage is premium lean meat!

Step 15: If you don't have tangerine peel, you can skip it. But if you do have some, eat it along with the fish meat—it's exceptionally delicious!

④ Step 16, you can add a bit more cooking wine—it's perfectly fine!

Step 17: Remember, only a little soy sauce is needed! And it should be drizzled over the edamame, not the dried fish blocks!

Step 18: Sugar must be added, so don’t worry about the final product being too sweet, as dried fish itself is actually quite salty!

⑦ If you don't have a steamer, use a pot instead. Boil water over high heat, then place the ingredients inside and steam for 20 minutes!

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