【heart-wrapped Sunflower Fish】--- A Healthy and Delicious Taste that Nourishes The Eyes and Stomach

Name: 【heart-wrapped Sunflower Fish】--- A Healthy and Delicious Taste that Nourishes The Eyes and Stomach
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip Silver carp tail; Some Pork belly; Some corn; Some carrot; Some Fresh bowl of beans; Some Shiitake Mushrooms; Some Crab Stick; Some cake; Some green pepper; Some Green onion ginger; Some salt; Some Shao wine; Some Sugar; Some Fresh soup; Some Water starch; Some Chicken fat; Some Chicken Essence

by Poetic heart

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

My baby likes to eat on his own. In summer, I can rest assured to let him eat on his own. I don’t worry if my clothes get dirty. It’s easy to change and wash. Now that I wear too much clothes, it’s not so convenient to carry bowls and chopsticks. The meal was cold, and I was afraid that he would stain his jacket, so I took a scarf for him when eating, but this little guy didn't like to wear it, saying that it was not handsome and didn't like it. So I have to accompany him for three meals a day and watch him eat. When he is not paying attention, I occasionally feed him a few bites.

When eating this sunflower fish, he was so happy that he kept patting it with his little hand, saying that it was a "flower" because it had no bones and was safe for the child to eat, so basically he left it for the two children to eat.

I never tire of eating fish balls, especially the heart-packed ones. The taste is even more satisfying. This plate of sunflower fish is named after the shape of sunflower. It has the deliciousness of fish balls, the flavorful fillings, the eye-catching nourishing stomach, and the rich nutrition. "

【heart-wrapped Sunflower Fish】--- A Healthy and Delicious Taste that Nourishes The Eyes and Stomach

1. Figure 1 of the raw materials.

【heart-wrapped Sunflower Fish】--- A Healthy and Delicious Taste that Nourishes The Eyes and Stomach recipe

2. Figure 2 of the raw materials.

3. Cut the pork belly, shiitake mushrooms, and crab sticks into small pieces, and blanch the carrots, corn, and peas until they are broken. (Leave a little shiitake mushrooms and cut into shreds)

4. Add a little oil to the pan, first add the minced pork belly and fry until the color changes, then add the mushrooms and stir fry a few times. Finally, add the crab sticks, corn, carrots, and peas, add a little salt and chicken essence, and fry until ready.

5. Cut the cake and green peppers of the ingredients in Figure 2 into sunflower petals, and blanch the green peppers in a pot of boiling water for later use. (Add a little oil and salt to the boiling water. The oil is to keep the green peppers green, and the salt is to let the green peppers taste into the bottom.)

6. The fish is peeled and red, and the white meat is removed, cut into small pieces, and rinsed.

7. Put the fish meat in the cooking cup, add an appropriate amount of green onion and ginger water and stir into the minced fish, then pour it into a bowl, add a little salt and Shao wine and stir well.

8. Spread a layer of minced fish on the plate and top with the fried stuffing.

9. Cover with a layer of fish paste and smooth it.

10. Spread shredded shiitake mushrooms on top and put the cut cake on the side.

11. Steam in a pot of boiling water for about 5 minutes until cooked.

12. Take out the blanched green pepper slices.

13. Add a small half bowl of fresh soup to the pot and bring to a boil. Add a little water, starch, and thicken the soup, and pour a little chicken fat before it comes out of the pot.

14. Pour evenly on the steamed sunflower fish.

Tips:
Poetry heart phrase:

1: Sunflower fish fillings can choose what you like. I think the meat fillings for dumplings should be delicious.

2: The cake around the border is not a baked "chiffon cake", but a cake steamed with egg yolk flavoring.

3: Such delicious dishes should not be too salty.