Fish, which symbolizes wealth and good fortune, are indispensable on the table filled with happy New Year's Eve dinners. Fish must be eaten last, cooked whole, and not eaten all. Having a little left over means that there is more than enough every year.
In this dish, I used the homophonic pronunciation of 'fish' and 'Yu', and also added rice cake to it, which made it even more express the "More Than Every Year". I use this dish to wish all of my friends and family the coming year--every year, wealth and peace, and a bumper harvest.
Rice cake with fish in sauce
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Rice cake with fish in sauce
1
All raw material drawings
2
Remove the internal organs and fishy lines from the fish, cut the fish with a knife, and marinate with salt and cooking wine for 10 minutes.
3
Cut the rice cakes and carrots into diced pieces.
4
Stir the ketchup in water well.
5
Add starch to flour and stir with water to form a paste. The ratio is 3;1. Add white wine.
6
Put the oil in the pan and cook until 70% hot.
7
Spread the fish evenly with the paste.
8
Grab the fish tail and use a spoon to pour oil on the fish until the surface of the fish is fixed.
9
After the fish is shaped, put all the fish into an oil pan and fry until slightly yellow. Put it out for later use.
10
Remove from another pan and add oil to heat.
11
Saute chives, ginger and garlic.
12
Pour in ketchup and stir fry.
13
Add rice cake grains, carrot grains, corn grains, pea grains, and continue to stir-fry.
14
Stir fry until the soup is concentrated, add sugar, salt and a small amount of white vinegar and turn off the heat.
15
Re-sit in the oil pan and re-fry the fish.
16
Fry until golden brown, serve, pour with rice cake juice.