Milk-Cooked Bow Fish
A renowned traditional Bai ethnic dish, prepared by stewing bow fish from Erhai Lake with milk, rock sugar, and other ingredients, featuring a harmonious blend of fresh fish flavor and rich milky aroma.
Ingredients
Erhai fresh bow fish (washed, each fish cut into three sections)
500 g
Pure fresh milk
500 g
Red dates (pitted, peeled and chopped)
50 g
Dried longan meat
30 g
Rock sugar (crushed into powder)
50 g
White sugar
75 g
Instructions
1
Cut fish into sections
Wash the bow fish and cut each fish into three sections. Pit and peel the red dates, then chop them. Crush the rock sugar into powder.
2
Stewing
Heat a pot, add the milk and bow fish, cook for 15 minutes, then add red dates, dried longan, white sugar, and rock sugar. Cook until the sugar dissolves, transfer to a bowl and serve.
