Stewed fish cake in iron pot(tie guo dun yu tie bing zi )

Stewed fish cake in iron pot

Introduction:

"Stewed fish with pancake in iron pot" is a typical northeast dish in the third episode of "season". I remember when I was a child, my family still used a firewood stove. There was a big iron pot on the stove. When grandma stewed fish or chicken, she would stick a few coarse grain cakes on the edge of the pot. Often, before the dishes were served, those cakes were robbed by my brother and I. Now there is no firewood stove, nor a big iron pot, just a small test on the gas stove. Although it is not as good as grandma's, it has a taste of memory. The corn cake dipped in fish soup tastes delicious

Production steps:

Step 1: corn flour and wheat flour in half, and then add a small spoon of baking powder

Step 2: mix well

Step 3: slowly pour in hot water

Step 4: stir into flocs with chopsticks

Step 5: knead into dough to wake up

Step 6: prepare the ingredients for the fish stew when you wake up the dough

Step 7: after the crucian carp is cleaned, put a knife on the fish body, spread salt and cooking wine, and marinate with shredded ginger for 10 minutes

Step 8: shred green and red peppers and prepare various ingredients

Step 9: heat the pot and wipe the bottom of the pot with ginger

Step 10: add oil

Step 11: heat the oil and put in the crucian carp

Step 12: turn one side over and fry both sides until golden

Step 13: take out the fried crucian carp

Step 14: heat the oil in the pan, add ginger and garlic to dry the pepper

Step 15: add the bean paste

Step 16: stir fry the fragrance

Step 17: put the fried crucian carp into the pot

Step 18: pour in water

Step 19: add soy sauce, soy sauce and cooking wine

Step 20: add sugar and simmer

Step 21: divide the dough into ingredients and make a round cake

Step 22: stick the corn cake on the edge of the pot, cover the pot and simmer slowly

Step 23: after the cake is cooked, put in the green and red pepper, cut the raw material, and then take the juice out of the pot

Materials required:

Crucian carp: 2

Corn flour: 100g

Wheat flour: 100g

Green pepper: 1

Red pepper: 1

Oil: right amount

Salt: right amount

Ginger: moderate

Scallion: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Dry red pepper: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Baking powder: appropriate amount

Note: 1. Corn flour and white flour each half, so taste better. 2. Hot water must be added to knead the corn flour to produce viscosity. 3. When frying fish, the oil temperature should be higher, which can prevent the skin from breaking, and wiping the pot with ginger in advance can also prevent sticking. 4. The corn cake is smaller, thinner and easier to be cooked. 5. Raw soy sauce, old soy sauce and bean paste are all salty. They have enough taste, and there is no more salt in the end. 6. Finally, don't take the soup too dry. The corn cake dipped in fish soup is delicious.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tie Guo Dun Yu Tie Bing Zi