stir-fried fish minced with hazelnut and green beans

1

250 grams of fresh yellow croaker meat, 80 grams of hazelnut kernels, 50 grams of green beans, 50 grams of red pepper, 25 grams of rice wine, 2 grams of scallop sauce, 2 grams of salt, 2 grams of white pepper powder, 2 grams of chicken powder, 2 grams of sugar, 10 grams of wet starch, 5 grams of shredded ginger, 5 grams of chopped green onion, and 15 grams of peanut oil.

2

First pickle the surimi with salt, pepper, rice wine and wet starch.

3

Then add a little peanut oil and mix well.

4

Blend in a bowl and thicken; use wet starch.

5

Pepper powder, chicken powder, salt.

6

Sugar...

7

Yellow wine...

8

Dried scallop dew...

9

Mix with a little water to mix the sauce and set aside.

10

Heat a frying spoon on fire and add a little peanut oil.

11

Put the surimi in the slippery mixture.

12

The fish minced will change slightly, add the onion and ginger and stir-fry.

13

Stir until the aroma is fragrant, pour in green beans and continue to stir-fry.

14

Finally, add in the red pepper cubes and stir fry well.

15

Then pour into the pre-blended bowl and stir fry well over high heat.

16

After the sauce is gelatinized, add the fried hazelnuts, stir well and serve the pan.

17

All operations are completed in 6 minutes.

**Hazelnut and Green Bean Stir-fried Fish Paste** **Characteristics:** Vibrant color, tender and smooth fish paste, crispy hazelnuts, savory and fresh flavor, a balanced mix of meat and vegetables, and rich nutrition. **Tips:** 1. The hazelnuts should be deep-fried beforehand and cooled to achieve a crispy texture. Since you are stir-frying fish paste, it is best to cut all ingredients to the size of a green bean; otherwise, if the pieces are too large, it will become diced fish. 2. This dish can also be made with pine nuts, known as "Pine Nut Stir-fried Fish Paste." You can choose according to your preference when cooking at home. 3. As this dish is a stir-fry, it is best to prepare the sauce mixture (bowl starch) in advance to speed up the cooking process. Only stir-frying quickly over high heat will keep the fish tender; do not stir-fry repeatedly without timing. Controlling the heat is the key to making this dish.