Fish in a pot(za yu yi guo xian )

Fish in a pot

Introduction:

Production steps:

Step 1: miscellaneous fish in a pot of fresh paper is made of flour, so to send in advance. First, 70 grams of old flour, 150 grams of flour and 80 grams of water are kneaded into dough, and then fermented for about 4 hours;

Step 2: add water to corn flour, soybean flour, soda powder and 10g flour to form a dough, and ferment it for about half an hour;

Step 3: clean the cabbage and fish (the tail of the fish is pangtouyu, the head of the fish is cut off and steamed), chop the fish into large sections about 6cm, and fry them in a frying pan until they are golden on both sides;

Step 4: put oil in the frying pan, heat the oil, add pork, sugar, Douchi, onion, ginger and garlic, stir fry until the surface of the meat is broken, and remove;

Step 5: do not wash the original pot, spread the washed cabbage leaves, and pour in the fried pork;

Step 6: put the fried fish into the pot, add soy sauce, vinegar and other seasonings and vermicelli, and add water until the fish is over;

Step 7: cover and bring to a boil, turn to low heat and simmer for 15 minutes (waiting time to process the rolls and cakes);

Step 8: spread the alkali noodles evenly on the chopping board, take out the fermented roll dough, knead the alkali noodles evenly into the flour, knead well and wake up for about 5 minutes;

Step 9: roll the roll dough into large pieces, spread a layer of vegetable oil, roll it up, and then divide it into the same quality dosage;

Step 10: flatten and elongate a dosage form, and then screw it into a curl green body;

Step 11: take out the cake dough, divide it into the size of a flower roll, and then rub it with water to form such a green cake;

Step 12: open the lid of the stewed fish pot, sprinkle the salt first, then stick the finished roll and cake to the edge of the pot, cover the lid and simmer for 15 minutes.

Materials required:

Catfish: 200g

Tilapia: 300g

Fat head: 300g

Flour: 160g

Corn flour: 80g

Cabbage: 3 pieces

Pork: 100g

Fans: 15g

Soybean noodles: 20g

Old noodles: 70g

Alkali noodles: 2G

Water: 50g

Pepper: 3

Soda powder: 3 G

Vegetable oil: 50g

Onion: 2 sections

Ginger: 3 tablets

Garlic: medium head

Vinegar: 200g

Soy sauce: 100g

Douchi: 50g

Salt: 10g

Zanthoxylum: about 10

Ingredients: 5

Fragrant leaf: one piece

Cinnamon: a small piece

Sugar: 50g

Note: 1. The roll I made is the old noodle method used in the traditional pasta in my hometown. In fact, it's the same with the usual fermented powder, and it's simpler; 2. The cake dough will make the cake taste softer after fermentation for a while; 3. It's better to use the green cabbage, and the white cabbage with the core is easy to rot, so spreading the cabbage at the bottom of the pot can prevent the bottom of the pot from pasting after drying when cooking fish; 4. Paste You should be careful not to hurt your hands when making cakes or rolls. You can put the green body on the spatula and then stick it. When sticking the spatula, don't leave immediately. You can take off the spatula when the cake is firmly stuck. You can also pull a tail of the green body and hang it on the edge of the pot before putting it into the pot.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Za Yu Yi Guo Xian