Water Biscuits
1.
After washing the water, chop off the head and tail, clean the inside of the belly, and cut off the fins on the back and abdomen.
2.
Cut the water babble into pieces, the more pieces the better, I'm lazy, cut into pieces and use a meat grinder to mince the meat into puree.
3.
The water is mashed with meat, the taste is more delicate.
4.
Sweet potato flour, our native dialect here is called mountain flour.
5.
Chopped green onion, depending on personal preference, can be added or not.
6.
Add sweet potato flour, green onion, and cooking wine and stir well.
7.
Add oil to the pan, medium heat, about a spoonful of mashed meat, flatten it, and fry it in the pan.
8.
Fry on both sides until golden brown before serving.
9.
It is crispy on the outside and tender on the inside, so delicious and absolutely delicious.
Tips:
Shuichuan is our local dialect, and the scientific name is dragon head fish.
The ratio of water babble to sweet potato flour is about 3:1, and my water babble is the weight ratio after cleaning.
The most important thing about water churn is to eat its freshness, so generally we don’t add salt and MSG and other condiments. It tastes delicious.
