How to make crucian carp cakes

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  1. Crucian carp Remove the scales and gills, wash and make two cuts, add salt and cooking wine and marinate for half an hour

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  2. Add an egg to the flour, add appropriate amount of salt water and knead into shape.

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  3. Let the dough rise for 10 minutes, divide it into egg-sized dough and set aside.

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  4. Prepare onion, ginger, pepper, star anise and dried chili pepper.

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  5. Heat the oil in a pot, wait until the oil temperature is 50 to 60%, and fry the ginger slices.

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  6. Slide the crucian carp into the country and fry until both sides are slightly brown.

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  7. Pour in onion, ginger, garlic and fish maw, ham~~~ Remember to prick the fish maw with a knife , to prevent explosion and oil splashing.Add water to cover the fish, add dark soy sauce, salt, and a little pepper.Turn up the heat to the max!

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  8. Dip the dough into water, press it with your hands, push it flat on the panel, and roll it into a dough..

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  9.Follow the edge of the pot and put them into the pot one by one.The reason for asking for high heat in the previous step is to heat the edge of the pot so that the dough can stick to it.

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  10. Cover the pot over medium heat for 10 to 15 minutes, and take out the dough.

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  11. High heat to remove the juice, then load into a plate.