Live Fish Pot Stickers

Name: Live Fish Pot Stickers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Crucian carp; 200g Flour; one gram Cooking Wine; 2g Red dried chili; 3g pepper; 3g garlic; 2g ginger; 2g parsley; 3g shallot; Some Soy sauce; Some salt

by Pistachio 365

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I was young, the family was poor and there was nothing to eat. Our only greatest pleasure was to finish our homework at night and watch our mother bring out the rich and delicious small fish pot stickers, and then even eat fish with soup.

Live fish potstickers are commonly known locally as Xiaoyu potstickers. It is a famous snack by the Hongze Lake. In the past, the fishermen lived on the lake. They washed the small fishes, scaled them, and removed the gut and other internal organs. Boil. At the same time, add some batter, and paste a layer of thin cakes around the middle of the pan. The bottom of the cake is flat or half an inch into the water. The water boils and the soup splashes. Therefore, when the cake is cooked, there is a slip on the bottom of the cake with fish soup. Uncovering the lid of the pot at first glance, the dough is dipped in fresh fish, and the fish is smelling of cakes, fresh and delicious. In the past, the authentic lake fishermen called the small fish pot stickers "Xiaoyu Guota", and the fish was "small fish" such as small "small trough fish, small meal, small trash fish". Here, the dialect called crucian carp called trough fish. If you come to us and talk about buying trough fish, you will certainly not bring you grass carp, but only crucian carp. Usually choose small fish with a body length of one or two inches, because small fish boiled fish sauce is more dense and more fragrant. The pot is a large iron pot. It is easy to cook quickly and quickly. The noodles will be thinner. When sticking to the side of the pot, it will fall down, and it will "collapse". After it is cooked, the top and bottom are thick, so it is called "pot collapse".

In recent years, the practice of "Live Fish Pot Stickers" is also advancing with the times. Separate the "pot stickers" and "live fish" into a pot. "Guo Tie" does not stick to the pot, but spreads out on the side of the pot into a "book cake". To be particular, put sesame seeds and shredded radish in the noodles, or use corn noodles, sorghum noodles, etc. to make "pot stickers" of different tastes. Some people put "fish soup" on the "pot stickers" before eating, and some use "pot stickers" to dip the "fish soup" during eating, so that the food has the original "rhyme" and adds a new flavor. Sandwich the crispy "pot stickers" and dipped in the thick "fish soup", you will feel the endless charm of life. Even if the banquet comes to an end, your passion will remain the same, even if you are thousands of miles away from home, it will make you linger.

According to the fact that the iron pots used in the family are small iron pots, some of the noodle preparation methods have been changed. The pancakes are made small and thin, and the fish is boiled in stages. This is easier to operate. We don’t have a large iron pot at home. You can also make live fish pot stickers. Now I dedicate the method to everyone, so that more people can taste our famous snacks in Hongze Lake. "

Live Fish Pot Stickers

1. Put the crucian carp, small meal, small trash fish in clean water for half an hour and spit out dirty water, then wash

2. Take the fish innards and gills to clean

3. Wash all kinds of auxiliary materials and cut them for later use, and dust the whole body of the fish with flour.

4. Before frying the fish, make the noodles well. Note that you can add more water to the noodles to make them softer. The soft noodles taste better and will not be too hard to eat. Let the reconciled noodles stand for a while, and cut into equal-sized doses.

5. Knead each agent into a thick strip and cover it with a cloth

6. Let’s start to fry the fish. Let’s tell those who are afraid of frying the fish. First, heat the pan to heat the oil to warm. Don’t get too hot. If it is too hot, the fish will batter quickly, and the frying inside is not thorough enough. The oil inside will be very dark. Pick up the pot and shake it slowly to make all four circles in the pot stained with oil. Then put in the small fish, don't rush to turn over the fish with a spatula! At this time, the more you use the shovel to turn the fish, the easier it is to break the skin. Don’t worry about the fish sticking to the pan. At this time, pick up the pan again and slowly shake the oil in the pan to make each fish stick to the oil. Because as the pan shakes slowly, the skin of the fish will turn pale yellow in a short while, and it will automatically slide back and forth in the direction of the pan's shaking. You don't need to take a shovel at all. At this time, you can turn over the fish and adjust the heat to a low heat. Fry slowly until both sides are golden brown. Pour out the excess oil in the pan and leave a little bit of oil. If the oil is too dark, it will affect the appearance of the dishes. It is recommended to discard and change the oil.

7. Heat the oil in the pan, add the pepper, some red dried pepper, ginger and garlic and stir fry to get the fragrance, then remove the pepper and pepper, and fry these ingredients first, the purpose is to make the oil in the pot have a fragrance, and then the purpose is to discard The soup color looks good after the instant soup is boiled out, because these ingredients have become a little burnt during the stir-frying process just now.

8. Put in the fried fish, pour in the dark soy sauce and cooking wine

9. Add an appropriate amount of cold water to two scallions, (not too little water, it can be used after the soup is more) Cover the pot and bring it to a boil, and then continue to simmer slowly. Tips for stewing fish knowledge: If you want to stew a pot of good fish soup for nothing, use cold water. After boiling in cold water, skimming the froth can remove the fishy smell, while the fish protein slowly solidifies, and the nutrients can be fully "released" into the fish soup. To drink thick soup, stew on high fire, and drink clear soup on low fire; we put soy sauce here today, the fish soup will not have foam

10. Between the fish soup, let’s roll out all the ingredients just now into thin pancakes of the same size. Don’t be too thick. It’s about 0.3cm thick.

11. When the fish soup in the pot is boiled to make the thick soup, take out the green onion, put an appropriate amount of salt and boil it for a few seconds. The salt is added in this step because the dish is special. If you add salt when it comes out of the pot, because If there is too little soup, it will be difficult for salt to enter the soup, fish meat, and the bottom of the pancake. Scoop out a bowl of the extra fish soup so that there is not too much soup in the pot, so as to facilitate the following steps of pasting pancakes

12. Note that at this time, you need to adjust the fire to a very small fire. Prepare a bowl of water. Before sticking a piece of cake, use your hands to moisten both sides of the cake. This will make it easier to stick to the pan and easy to stick and will not make the dough sticky.

13. Pour the fish soup just put in half a bowl, add the remaining red peppers, boil for two or three minutes on low heat, pay attention to this step, be sure to watch the pot to prevent the soup in the pot from drying out. ,

14. When the pancakes are slightly tilted up, continue to low heat, add green onion, coriander and sprinkle with pepper, then carefully scoop the fish out and place them on the plate to see if the pancakes in the pan are tilted up and have a golden bottom. If not, continue to boil them. Discard the coriander you just put and put some raw coriander on the plate again. Be careful not to burn the pancakes in the pan when placing the plate!

15. After the fish is served, it is easy to dry out because of the lack of juice. When the pancakes appear golden brown and the bottom of the pan comes out of the pan, you can turn off the fire and take it out and place it around the fish. Look, one of my greedy cat's hands can't wait to reach out to the plate and steal the pancakes to eat. This cake has a good base! Don't forget to dip it in fish soup to make it more delicious!

Tips:
1. You must have small fish to taste more fragrant and delicious
2. The noodles should be soft and gentle
3. First heat the pan to heat the oil to warm, not too hot, the fish will batter quickly if it is too hot, the fried inside is not thorough enough, and the oil in the pan will be very dark, pick up the pan and shake it slowly. Let all four circles in the pot be covered with oil.
Then put in the small fish, don’t rush to turn the body of the fish with the spatula. At this time, the more you use the spatula to turn the body of the fish, the easier it is to break the skin. Don’t worry about the fish sticking to the pan, then pick up the pan again and shake it slowly The oil in the pot makes every fish stick to the oil, and because as the pot shakes slowly, the skin of the fish will turn pale yellow in a short while, and it will automatically slide around in the direction of the pot shaking. You don’t need a shovel at all. ,
4. Do not use too little water to boil the fish soup, and do not leave the pot during the boiling process to prevent the fish from sticking to the pot and the pancakes from sticking out.
5. When sticking pancakes, be sure to turn to low heat. After sticking pancakes, remember to pour some fish soup and continue to boil, because when sticking pancakes, only the remaining fish soup in the pot will also consume a lot