Name: Home-style Stewed Fish-fish Pot Rolls in One Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; 5 small potato; 200 Carob; Some Flour; Some shallot; Some ginger; Some garlic; Some Dried chili; Some pepper; Some Five petals pepper; Some beer; Some Vinegar; Some salt; Some Fish feed; Some Chicken Essence

Home-style Stewed Fish-fish Pot Rolls in One Pot

1. Cut green onion into sections, ginger into slices, lightly pat the garlic, 3 dried chilies, appropriate amount of pepper, and 2 five-corner pieces.

Home-style Stewed Fish-fish Pot Rolls in One Pot recipe

2. Five small potatoes, 200 grams of beans, cut the potatoes into strips, and break the beans into small pieces.

3. The fish belly is sliced at an angle with a knife to make it taste better, and then mash for 5 minutes. Put the garlic in three cloves of the fish belly (to remove the fishy)

4. Put the oil in the hot pan, add the chili, pepper, and five-cornered petals when the oil is hot, and add the onion, ginger, and garlic after frying the flavor.

5. Stir fry for a while and then add some dark soy sauce.

6. Put the fish in the pot, pour a glass of beer on the fish,

7. Then add a teaspoon of rice vinegar, appropriate amount of chicken essence and fish stew, a small amount of salt, (salt should not be added first when the fish is stewed. It is better to add salt about 10 minutes before the fish matures. Add a small amount of salt at this time to make the fish more flavorful. )

8. Then add hot water to the fish. After the water is boiled, add the sliced potato chips and beans.

9. Make the noodles and set aside (not too hard).

10. Roll out the surface (thin a little bit) and spread it on the panel.

11. Put an appropriate amount of five-spice powder, edible salt and oil.

12. Roll up from the wide side, about ten centimeters wide. The wide-bread roll is for the rolls to be made with multiple layers, preferably three or more layers.

13. Pinch the edges together to avoid oil leakage and to facilitate stretching.

14. Cut the rolled noodles into 2 cm wide strips.

15. Stretch the cut strips. Then roll the small strip three to four times and pinch it together with the rolled small strip. (This step can be combined with the previous step, and it will be rolled up immediately after stretching)

16. The paper is rolled up for later use.

17. Open the lid and add some salt to taste again.

18. Put the rolled rolls on the beans, cover the pot, wait for fifteen minutes, the soup will be ready after the high heat.

19. Take out the paper first.

20. Pour out the potatoes and beans.

21. Finally, the prepared fish will be served out.

Tips:
The fish pot rolls are fresh in one pot. It looks like the steps are cumbersome, but it is very convenient to make and suitable for home cooking. If there is a large pot and the rolls are crunched, it will be more delicious.