1. Corn flour, wheat flour, add a little baking powder to mix, add appropriate amount of water.
2. Live into a dough, not too soft or too hard, soft dough can easily form a dough but don't stick to your hands. Proof for about 40 minutes after forming the dough.
3. I bought five kinds of sea fish, totaling more than 2 catties. The first one is eel, the second is small yellow flower, the third from left has no specific name, and the fourth small pomfret is written on the left. There is no name on the far right, and small is written Trash fish.
4. They were cleaned separately. Some fish had small scales. They were scraped off and the viscera and black film on their belly were removed. The small sea fishes were more than 2 kilograms. I cleaned up for almost an hour. I was super tired. The fish pot slices in the restaurant, the small fishes are all If you don’t go viscera, you have to pick it out yourself when you eat it.
5. Put oil in the wok and fry some slightly larger fish.
6. Soon both sides are browned, take it out and set aside.
7. Leave the bottom oil in the wok and saute the onion, ginger and garlic.
8. Add bean paste and noodle paste and continue to fry.
9. Stir-fry the fragrant bean paste and noodle paste, the surface is oily and scented, pay attention to low heat, don't fry it.
10. When frying the sauce, use a medium-to-low heat. Avoid frying the sauce. It is bitter instead of fragrant. The temperature of the pot is displayed on the handle of the pot I use. Now the large and small fires are easy to master. Isn’t it super advanced? Of course, experience is also possible.
11. Add appropriate amount of water to boil.
12. Put in the fish that was fried just now. If the fish is too small, you don’t need to fry it. It’s too much trouble. The fish pan slices in the restaurant are also stewed directly without frying. I just want to see how the pan does not stick.
13. Add appropriate amount of water to cover the body of the fish, then close the lid and stew for half an hour. Usually some tofu or something is added in, but because today’s fish is bought too much, there is no tofu, only fish Up.
14. The corn dough just now is grouped into small pieces, flattened, and arranged around the pot.
15. The whole circle, there are slices on the side of the pot. Next time, put some fish less and try not to submerge the slices. It will be more delicious. Put the cornmeal flakes, cover the pot and simmer for 25 minutes.
16. The water is almost dry, just sprinkle with coriander and chopped green onions. The super delicious Jiaodong farmer's dish-fish pot slices are out of the pot.
17. A very fragrant dish, with a thick Jiaodong style, and plenty of pot.
Tips:1. Use a large pot.
2. Both the bean paste and the noodle paste are salty, so there is no need to add extra seasoning and salt.
