Hakka Yupu

Name: Hakka Yupu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g fish; Some Sweet potato flour; 4 egg; Some water; Some pepper; Some Green onion ginger water; Some salt

by Qianqian_DOkzbcaviraI

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Whether it's the low-end azure seats, or the high-end wing seats and bird's nest seats, this dish of Hakka fish preserves is indispensable in the hometown of Gannan. The skin of the fishtail is crispy, and the inside has a strong fragrance of fish. You can eat fish puffs on New Year’s Eve, so delicious.

Ingredients

Hakka Yupu

1. One fresh grass carp, sweet potato flour and eggs

2. Slice the fish first

3. Slice the fish, then chop it into puree

4. I put the cooking machine to make Rong

5. Put the fish puree into a bowl, add salt, sweet potato powder, eggs, water

6. Stir all the ingredients in one direction to make the fish puree stronger. This step is to put the cooking machine and repeat it several times.

7. The fish mud is strong, it has become very sticky

8. Add oil to the pot. When the oil is 60% hot, use one hand to put the fish paste in the mouth of the tiger. The whole process is medium and small, and the fish paste is slowly fried into pellets.

9. Fried fish balls until golden brown and remove

10. It is good to cook it in chicken broth for a few minutes or eat it directly.

Tips:
The proportions of various ingredients in fried fish catfish should be mastered. How to measure whether the fish paste is strong, just squeeze the fish paste into the water and not disperse it. The raw fish meat must not meet with the wine, otherwise the fish balls will not be formed.