ling rolls with cucumber

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Ingredient mixing

ling 600 g, 60 g, bacon 180 g, vegetable ham 125 g, mushroom 125 g, special fish sauce 40 g,

Cooking method

1, Clean and debone ling. Cut them into thin pieces of 4cm×6cm. Clean and macerate mushroom with which cut vegetable ham into pieces of 4cm long. Cut cucumber into strips of 15cm long.

2, Spread bacon on which put one pieces of ling, mushroom and vegetable ham. Wrap it and bind it tightly with cucumber. After the step is finished, put them on a braising plate. Braise with a common fire for 8 to 10 minutes in a steam box.

3, Take out braised ling rolls into a plate. Sprinkle it with seasoning and all is done. Key prpmpt: fish sauce bought in market is too salty and it can be only diluted for use. Directions of special fish sauce in this dish is as followings: Boil one small spoon of oyster oil, one tablespoon of extremely fresh and tasty sauce, three and a half tablespoons of persimmon juice, three and a half tablespoons of fish sauce, three and a half tablespoons of cruste soy sauce, half cup of rice wine, 1/4 small spoon of sauce color, 5 cups of water, 2 bay leaves, 5 pieces of liquorice, mushroom 18g, sugar candy 47g and egg bone 300g in a wok. Change to a slow fire and boil for 2 hours. It is done.