Name: Iron Pan Stewed Fish Paste Pancakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 100g Cornmeal (yellow); 100g Wheat flour; 2 tablespoons Vegetable oil; 1 tablespoon salt; 10g ginger; 3 cloves garlic; 2 pieces Chives; 10g Cooking Wine; 1 tablespoon Soy sauce; 10g Sugar; 5 Dried chili; 1 piece star anise; 10 capsules pepper; 2g Baking powder; 1 piece Red pepper; 1 piece green pepper; 2 tablespoons Doubanjiang

Iron Pan Stewed Fish Paste Pancakes

1. Half of cornmeal and wheat flour, then add 1 teaspoon of baking powder

2. well mixed

3. Slowly pour in hot water

4. Use chopsticks to stir into flocculent

5. Knead the dough to proof

6. When proofing the dough, you can prepare the ingredients for the fish stew

7. After the crucian carp is cleaned, put a knife on the fish body, smear with salt and cooking wine, and marinate with shredded ginger for ten minutes

8. Shred green and red peppers, prepare various ingredients

9. Heat the pot, wipe the bottom of the pot with ginger

10. add some oil

11. Heat the oil and add the crucian carp

12. Fry one side and turn it over and fry both sides until golden brown

13. Put the fried crucian carp out

14. Heat oil in a pot, add ginger, garlic, aniseed and dried chili

15. Put the bean paste

16. Stir fry

17. Put the fried crucian carp into the pot

18. Pour water

19. Add light soy sauce, dark soy sauce, cooking wine

20. Add sugar and simmer

21. Divide the dough into pieces to make round cakes

22. Stick the prepared tortillas on the edge of the pot, cover the pot and simmer slowly

23. After the pancakes are cooked, add the green and red pepper shreds and cut them off, just pick up the juice and you can get them out of the pan.

Tips:
1. The corn flour and white flour are half each, so that the taste is better;
2. Hot water must be added to kneading the noodles to make the corn noodles sticky;
3. When frying the fish, the oil temperature should be higher, which can prevent frying and cracking. Wiping the pan with ginger in advance can also prevent sticking;
4. The corn tortillas are smaller, thinner and easier to cook;
5. Light soy sauce, dark soy sauce, and bean paste are all salty, the taste is enough, and no more salt is added in the end;
6. In the end, the soup should not be too dry. The tortillas are delicious with the fish soup.