Shuaigong’s Chant Fish

Shuaigong’s Chant Fish

　　Ingredients: Bighead carp, sweet potato starch noodles, green chili peppers, small red chili peppers.

　　Method: Clean and gut the bighead carp. Soak the sweet potato starch noodles and place them at the bottom of a plate. Slice off the fish head and tail and place them at either end of the plate. Slice the middle part of the fish into pieces and arrange neatly. Steam in a steamer for about 8 minutes until the fish head is cooked. Remove from the steamer, sprinkle with rings of green and red chili peppers, and drizzle with a little hot oil and fish sauce to finish.

　　Features: This dish is a favorite delicacy among the boatmen of the Yangtze River Three Gorges.