Boiled fish with cake(tie bing zi ao xiao yu )

Boiled fish with cake

Introduction:

"For this dish, the fish is wild white streaked or small crucian carp. The meat is tender and soft. Use corn flour to make cakes. Heat the big iron pot, boil the fish at the bottom of the pot, and stick the corn flour pancakes around the side of the pot. With the old rural stoves, the firewood is burned evenly but not fiercely, and the fire is always controlled, waiting for the warm fire to dry the fish soup. Cake out of the pot, yellow knot with a layer of coke GA, bite, crisp and fragrant; then boil fish, even fish bones do not spit out. It's delicious. "

Production steps:

Step 1: clean up the fish and drain.

Step 2: cut green pepper and red pepper into sections, shred ginger and smash garlic.

Step 3: mix corn flour and autogenous flour well.

Step 4: synthesize smooth dough and ferment for one hour.

Step 5: divide the dough into small dosage forms.

Step 6: make tongue shaped patties.

Step 7: heat the oil in the pan, saute shredded ginger and stir aside; fry fish one by one until yellowish on both sides.

Step 8: fry the fish and set aside.

Step 9: add the remaining oil in the pan, saute the garlic and add Pixian Douban.

Step 10: pour in the fried fish, stir fry for a while, and wrap the fish with sauce.

Step 11: stick the tortillas along the edge of the pan. Add water and submerge the fish. Half the tortillas in the fish soup.

Step 12: bring to a boil over high heat and simmer over low heat for 40 minutes. Add green and red peppers, cut off the raw, adjust the flavor and leave the pot.

Materials required:

Wild small crucian carp: more than ten

Corn flour: 50g

Green and red pepper: a little

Ginger and garlic: a little

Oil: 3 teaspoons

Pepper: 1 teaspoon

Pixian Douban: 2 teaspoons

Note: 1, Douban very salty, salt to the right amount. 2. If there is no small crucian carp, small yellow croaker can also do. Each has its own flavor.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Tie Bing Zi Ao Xiao Yu