Grilled Sea Fish Paste Pancake
by Mei Jue Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Raw material map
2. Remove the scales, internal organs, and gills of the sea fish to control the moisture. Cut the green onion, slice the ginger, peel the garlic cloves, wash and slice the pork belly and set aside;
3. Put the cleaned sea fish into a large bowl, add the shallots, ginger slices, cooking wine, and light soy sauce, and marinate for 15 minutes.
4. Put 250 grams of fine cornmeal and medium-coarse cornmeal into a pot, and use hot water at 80-90 degrees for noodle soup. When the cornmeal can hold the dough, don't add more water. After letting cool, add yeast and 5 grams of sugar and mix well, knead into a dough, cover and leave for 20 minutes.
5. Remove the green onion and ginger slices from the marinated sea fish, sprinkle with a suitable amount of flour and pat well.
6. Let the net pot sit on the fire, add vegetable oil to heat, add sea fish and fry.
7. When the sea fish is fried on both sides until golden brown, put it out of the pan and set aside;
8. Put a small amount of vegetable oil in another pot to heat up, add chili, pepper, aniseed and stir fry to get the fragrance, then stir-fry the pork belly. When the pork belly is out of oil, add green onion, sliced ginger, and garlic cloves and stir-fry the aroma.
9. Add the fried sea fish. Add cooking wine and coriander, then add light soy sauce, dark soy sauce, oyster sauce, sugar and boiling water (the boiling water should be free from sea fish as the standard), and a moderate amount of refined salt will be brought to a boil.
10. Make cornmeal into small pancakes and stick them on the wall of the pot, whichever touches the soup slightly.
11. Cover the pot, simmer for 15 minutes, turn off the heat, open the lid, it smells good.
12. It's on the table!
