The pink dragon bed of XingguoXingguo Pink Dragon Bed was a specialty of Xingguo County, Ganzhou, Jiangxi Province. Its main ingredients were rice noodles, fish (such as grass carp), taro, sweet potatoes, etc., and there were many ways to make them.
One method was to steam the rice noodles and fish slices together. The rice noodles were placed at the bottom, and the marinated grass carp slices were placed on the rice noodles. Then, the chili sauce was poured into the rice noodles, and the fish slices were steamed for 15 minutes.
Another method was to first boil the water, pour the boiling water into the dried powder, wash it with cold water, pour the oil and stir, add salt, Xingguo chili paste, soy sauce and stir; prepare the green vegetable leaves, add ginger, oil, salt, soy sauce and stir to marinate the fish; put the dried powder into the dragon bed, marinate the fish, add chili paste and stir, add sweet potato powder and steam for more than ten minutes, and then make a five-piece head composed of ginger, garlic, and chili.
You can also soak the Jiangxi rice noodles in cold water, mince the ginger and garlic, peel the taro and sweet potato, wash them, cut them into pieces, add the garlic, ginger, salt, chicken essence, light soy sauce, chili sauce and a little oil, stir, marinate for 10 minutes, then add an appropriate amount of rice flour and a little glutinous rice flour, stir evenly,(Beginners can consider using rice noodles or steamed meat powder instead); Use boiling water to boil Jiangxi rice noodles. After the vermicelli is cooked, put them into a bowl and add salt, soy sauce, chili sauce, and a little oil. Mix them evenly and marinate for ten minutes; pour water into the pot and put them on the cage bed. First, put a layer of vegetable leaves on the cage bed. After steaming, add another layer on the cage bed. Put the vegetable leaves on the cage bed. Then pour in the taro and sweet potato and steam for ten minutes. Then add duck meat or pork and steam for half an hour.
When making the pink dragon bed, you can also choose pepper and salt fish or fresh carp, stir the fish evenly with fresh ginger and garlic cloves, peel the taro and cut it into pieces, pour in an appropriate amount of water to boil, add an appropriate amount of salt, ginger slices and other seasonings to make a clear soup base, sprinkle the chopped fish evenly on the steaming plate, then spread the taro pieces and gently compress them, pour them into the clear soup base and slowly stew them with a gentle fire. After cooking, take them out and sprinkle with chopped green onions and coriander.
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