Steamed fish cake and fish balls(qing zheng yu gao yu wan )

Steamed fish cake and fish balls

Introduction:

"As a native of Jingzhou, Hubei Province, fish cake and fish balls are from snacks to big ones, and they are also the most concerned food in the hearts of those who are away from home. Today, a few friends came to my family and made a steamed fish cake and fish balls with full flavor of my hometown. It's said that this dish is indispensable in Jingzhou, my hometown, whether it's a new year's festival or a large banquet."

Production steps:

Step 1: slice the fish cake and steam for 10 minutes

Step 2: I use a multi-layer steamer, steaming fish cakes and fish balls at the same time

Step 3: wash Auricularia auricula, cut shredded meat, green and red pepper, scallion, ginger, garlic and set aside

Step 4: pour rapeseed oil into the pot

Step 5: after the oil is heated, pour in the scallion, ginger and garlic slices, stir fry until fragrant, then pour in the shredded meat and stir fry until medium cooked

Step 6: pour in Auricularia auricula and stir fry with green and red pepper

Step 7: take out the steamed fish cake from the steamer, and pour the fried shredded green and red pepper and Auricularia auricula meat and a small amount of soup on the fish cake. Does it look attractive

Step 8: take out the steamed fish balls and place them around the fish cake. A steamed fish cake with complete color, flavor and fish balls is finished.

Materials required:

Fish cake: 100g

Fish balls: 150g

Shredded meat: small amount

Red pepper: half

Green pepper: half

Auricularia auricula: small amount

Scallion white: a little

Ginger: a little

Salt: a little

Garlic slices: a little

Note: the time of steaming fish cake and fish balls must be controlled well, generally 10 minutes is appropriate, the longest is not more than 15 minutes. The meat gets old after a long time.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Yu Gao Yu Wan