Wuchang Fish Bubble Cake
by Mei Jue Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wuchang fish and leftover cakes.
2. Pixian bean curd sauce, tomato sauce, green onion, ginger garlic and coriander, fresh millet pepper, and pork belly.
3. Remove the scales, gills, and internal organs of Wuchang fish and set aside.
4. Wash pork belly and cut into 0.5 cm slices, slice ginger, cut coriander, peel garlic, cut green onions, and remove stalks of millet pepper.
5. Let the net pot sit on the fire, wipe the bottom of the pot with sliced ginger, add some vegetable oil to heat, add the dried Wuchang fish and fry it until the Wuchang fish is golden brown on both sides and set aside for use.
6. Add 30ml vegetable oil to the net pot over the heat, add the pork belly and stir-fry. When the pork belly becomes discolored and the oil comes out, stir-fry with Pixian bean curd sauce and millet pepper.
7. Add tomato sauce and green onion, ginger, garlic and stir fry.
8. Then add cooking wine, light soy sauce, balsamic vinegar, sugar, proper amount of boiling water and Wuchang fish to a boil.
9. Cut the leftover cake into diamond-shaped pieces and place them on the plate for later use.
10. When the fish is simmered to 8 mature, add oyster sauce and monosodium glutamate and mix thoroughly. Heat the sauce over high heat.
11. A delicious Wuchang fish cake is on the table.
