Xingguo Shredded Fish
By ReedHeller
Use a knife to chop the fish meat into a uniform and tender meat paste. First, add fine salt to the fish meat until it turns salty. Then mix the fish paste and sweet potato flour in the ratio of 1: 0.7. Add appropriate amount of water and stir, and knead hard to form a ball. Then use a grinding cylinder to grind into 2-3 mm slices. Place the slices in a steamer and steam over high heat for 10 minutes. Remove quickly after they are cooked. After the slices are cooled, roll the slices into a roll and press with a heavy object for 4-5 hours. Then cut the fish rolls into shredded strips and dry in the sun. It takes 4-5 days to dry the fish strips
Recipe Recommendations
- fish appropriate amount
- sweet potato powder appropriate amount
- refined salt appropriate amount
- chili appropriate amount
- ginger appropriate amount
- celery appropriate amount
Steps for Xingguo Shredded Fish
1
The method of making shredded fish is quite particular. Remove the head and bones with grass carp, chop the fish into meat sauce, mix with a proper amount of potato flour, make into large pieces, heat and steam, and dry until it is not sticky to your hands, cut it into shredded strips, and finally dry and store it. When cooking, use fresh broth or fresh chicken soup to accompany it, with appropriate ingredients, and can also be fried or mixed cold. The production process of "Xingguo Shredded Fish" is unique. It selects grass carp or red carp with thick meat quality, scrapes the scales, removes the meat dirt and bones, chops the pure fish meat into a paste, then mixes sweet potato starch and a proper amount of salt in a certain proportion, and kneads it into a ball like dough. After that, divide it into a number of large weights, roll it into pancakes with a wooden roller, place it into a special bamboo pole, and steam it over heat. When cooled until it is not sticky to your hands, fold it into strips and press it tightly, then cut it into shreds, and dry it for storage. When eating, you can boil it in soup, and also2
Soak the shredded fish in boiling water for half an hour. After the shredded fish are softened, make a fire and put 70 grams of lard in the pan to heat it. Add refined salt, pepper, garlic kernels, minced ginger and a small amount of celery, stir-fry until fragrant, add water. After the water boils, pour in the shredded fish, add a small amount of MSG, cover and cook for a while. Immediately take out the pan after the soup boils and sprinkle with chopped green onion. Serve.