Name: Iron Pan Stewed Fish Paste Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 150g Cornmeal (yellow); 2 tbsp oil; 1 tsp salt; 1 Green onions; 1 piece ginger; 10 capsules pepper; 2 pcs star anise; 2 tbsp Cooking Wine; 1 tbsp Braised Sauce; 2 tbsp Vinegar; 1g baking soda; 1 tsp Soft white sugar

Iron Pan Stewed Fish Paste Pancakes

by Yi Xiao Yanran

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The iron pot fish stew is a special cauldron dish in the northeast rural area. A circle of cornmeal pancakes is added to make the taste a must. In fact, the most authentic fish is the fish stewed out of a wood fire stove. That's a fragrant!

Iron Pan Stewed Fish Paste Pancakes

1. Add 1 g of baking soda and 90 g of warm water to the cornmeal, knead into a dough, 饧 for 5 minutes

2. Clean the crucian carp and control the surface moisture

3. Add a little oil to the pan and fry the carp until golden on both sides

4. Add a little oil to the iron pan and add the fried crucian carp

5. Add green onion, ginger slices, star anise, pepper and garlic cloves, heat over medium heat

6. Cook in 2 tablespoons of cooking wine, cover and simmer for 15 seconds

7. Boil 2 tablespoons of vinegar, cover and simmer for 15 seconds

8. Heat water over the crucian carp, add 1 tablespoon of braised soy sauce

9. Add 1 teaspoon of white sugar, bring to a boil on high heat, the corn dough that has been prepared, roll them into small balls, and press them into small cakes