Stewed Fish Paste Pancake

Name: Stewed Fish Paste Pancake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 250g Cornmeal; 80g Wheat flour; 3 teaspoons oil; 1 teaspoon salt; 1 teaspoon Soy sauce; 1 teaspoon Sweet noodle sauce; 2 teaspoons Cooking Wine; 1 teaspoon Sugar; 2 capsules Aniseed; 2 teaspoons Vinegar; Some Green onion ginger garlic; 1g yeast

by Jamie Pastoral

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In general, river fish is used to make pancake stew. Remember to eat this dish once in a restaurant, sitting in a big iron pot on the kang. There are many types of fish: crucian carp, catfish, silver carp, grass carp, carp, garfish, etc., a pot sticker There are not only cornmeal pancakes, but also dead-meal rolls. A few people eat in a big pot, that's a fun. I don’t buy so many fish at home. I only buy hairtail, which is good for stewing with tortillas.

Stewed Fish Paste Pancake

1. Remove the scales, cheeks, and intestines of the hairtail and wash it, then cut into sections

2. Cornmeal is added with wheat flour, a little yeast powder and water are added to make the dough proof. Half hair

3. Use salt, sweet noodle sauce, soy sauce, cooking wine, vinegar, and sugar to make a bowl of juice for later use

4. The hairtail is evenly coated with dry flour

5. Raise the frying pan and fry the octopus until golden on both sides.

6. Raise the frying pan again, add the aniseed to the pan and fry until fragrant, then add the ginger, garlic, and green onions to the pan and fragrant.

7. Fried octopus into the pan

8. Pour in a bowl of juice and add some water

9. The dough is made into moderately sized pancakes and attached to the side of the pot, covered with a lid, and simmered over low heat. Stew until the pancakes are cooked before serving.

Tips:
1. The soup in the pot should be slightly more, and simmer for a while to ensure that the pancakes are cooked through.
2. Put the aniseed, ginger, garlic, and green onions into the pot in order.