Ingredients
Pangasius (skinless and boneless) ( 600g ) | Tapioca flour ( 100g ) |
Eggs ( 2 ) | Dried onions ( 50g ) |
Salt ( 6g ) | Cooking oil ( 25mI ) |
Clear water ( 100mL ) |
1.Prepare the main raw materials
2.Cut pangasius into small pieces, add appropriate amounts of water and use a food processor to make isinglass
3.Add the beaten isinglass into the egg liquid and mix well in the same direction
4.Stand to ferment
5.Ferment until the fish eye bubbles burst (about 5 hours at room temperature in summer)
6.Add tapioca flour and salt
7.Stir in the previous direction until all the tapioca flour is incorporated
8. Add chopped dried onion
9.Mix well in the previous direction p>
10. First brush the bottom of the steaming plate with cooking oil, and then stir evenly Pour the isinglass in and smooth it out as much as possible
11.Into the steamer ( Steamer) for 20 minutes (SAIC 20 minutes), or processed into pellets and fried until cooked
12. Scoop out the whole steamed fish cake, cut it into pieces and eat it, or make soup or fry it
Tips
Do not ferment too much, otherwise it will become sour; if you are going to eat it with dipping sauce, you can add less salt
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