The method of making crucian carp paste cake

Ingredients and materials

Two crucian carp weighing 800 grams

One piece of square ham

400 grams of flour

Moderate amount of scallions, ginger, and garlic

An appropriate amount of dried Sichuan pepper and star anise chili

1 egg

Salt in moderation

Moderate amount of cooking wine

The method of making crucian carp paste cake

1. Remove scales and gills from crucian carp, wash and cut twice, then marinate with salt and cooking wine for half an hour

2. Add an egg to the flour, add an appropriate amount of salt water, and knead to shape.

3. Wake up for 10 minutes and divide into small egg sized balls for later use.

4. Prepare scallions, ginger, Sichuan peppercorns, star anise, and dried chili peppers.

5. Heat oil in the wok until the oil temperature reaches 50-60%, then fry the ginger slices.

6. Slide the crucian carp into the wok and fry until both sides turn slightly yellow.

7. Pour in scallions, ginger, garlic, and fish swim bladder. Remember to stab the fish swim bladder with a knife to prevent it from bursting and splashing oil. Add water over fish, add dark soy sauce, salt, and a little pepper. Turn up the fire to maximum!

8. Dip the dough into water, press it with your hands, push it flat on the surface, and roll it out into a dough cake.

9. Follow the edge of the pot and place them one by one into the pot. The previous step requires high heat, which is to heat up the edge of the pot so that the dough can stick to it.

10. Cover the pot and heat for 10-15 minutes, then remove the dough.

11. Collect the juice over high heat and put it on a plate.

Tips

When frying slightly larger fish, slide in hot oil. Afterwards, shake the pot back and forth, and do not flip it over until it is cooked.

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