How to Make Fish Cake Wraps?

Oil Pancake The ingredients:
400 grams of flour (preferably low-gluten flour; regular flour can be used if not available) 130 ml boiling water 130 ml cold water 2 tablespoons salad oil Salt to taste Sichuan pepper powder to taste
Red-braised Sea bass The ingredients:
3 sea bass, 20 grams of scallion segments, 20 grams of ginger slices 2 star anise pods, 2 centimeters of cinnamon stick, one piece of bay leaf 1 dried chili (optional)1 large spoon of soy sauce 1 small spoon of dark soy sauce 1 large spoon of tomato paste 1 large spoon of sugar Slightly sweet; less can be used to enhance the freshness if preferred Vinegar or aged vinegar 1 large spoon Salt to taste Specific steps:1. Put 200 grams of flour in a bowl and stir with chopsticks while pouring boiling water (boiling water) until there are no dry lumps; 2. When it is not too hot, knead into a smooth dough;3. Take another 200 grams of flour and knead with cold water to make a cold water dough; combine the two kinds of dough and let them rest for at least half an hour; 4. The absorption of different flours is different, so the final dough should be very soft. The longer it rests, the better;5. If using a bread machine, first put 200 grams of flour in and stir with chopsticks while pouring boiling water into small lumps; then start the kneading or rising program for about 10 minutes, turn off the program, add the remaining 200 grams of flour, pour cold water, and continue the kneading process for another 10 minutes. Then turn off the machine, cover it with a lid to let the dough rest for more than half an hour; 6. Remove the fins from the sea bass, then cut off the head and tail
7. Cut open the abdomen of the sea bass; remove the internal organs and black membrane inside, wash under running water;



8. The silver scales on the surface contain various unsaturated fatty acids;
9. Applying to the affected area has hemostatic effects.
According to reports, 6-tG can be extracted from the fish scales of sea bass and used for the treatment of acute leukemia, stomach cancer, lymphoma, etc.
So I will no longer wash off the scales; if you don't like them, they can be gently brushed off with a wire brush.10. Cut the preferred parts into sections;11. Coat the sea bass segments with dry starch and shake off excess flour before frying in oil at medium heat until golden yellow and meat is crispy; The silver scales on the surface and the starch give it a lighter color when fried; check by looking at the interior of the fish to avoid burning.


12. Do not use too much oil, enough for about 5-6 pieces each time; if necessary, fry in batches to save oil;13. Add scallion segments, ginger slices, star anise pods, bay leaf, cinnamon stick, and dried chili into the pressure cooker; 14. Pour in soy sauce, dark soy sauce, vinegar, sugar, tomato paste or chopped tomatoes, and salt; add the fried sea bass and enough water to just cover it, shake the pot gently to mix well.15. Use a smart electric pressure cooker with bean or tendon functions; for other models, pressurize for about 30 minutes. Let stand until pressure is released before eating. This will ensure the fish bones are soft like in canned food.;
If too salty, add more salt after removing the lid and let it simmer over low heat; for a stronger flavor, reduce the sauce over high heat.
Two types of pancakes: one is rolled directly on an oiled board, lightly fried until slightly golden;16. The other type has oil and salt inside; I prefer the latter, so let's focus on making oil cakes.Take half of the dough and roll it into a thin sheet. Sprinkle with salt and Sichuan pepper powder, then drizzle with a little soy sauce; 17. Fold up the edges towards the center to evenly coat both sides with oil;18. Roll into a log, divide according to the size of your pot, and roll tightly; press the other end down at the bottom.19. Flatten one rolled dough piece, fry in a pan until golden yellow on both sides;


20. Place red-braised sea bass and some lettuce on one end, add chili sauce if you like it spicy.
21. Roll up the pancake and cut into segments to serve. Because the surface has silvery scales and starch, the fried codfish does not turn too dark; judge by its cross-section to avoid overcooking.
10. Do not use too much oil; enough for 5-6 pieces is sufficient, you can fry in batches to save oil;


11. Add scallion segments, ginger, star anise, bay leaf, cinnamon, and chili into the pressure cooker;
12. Pour in soy sauce, old vinegar, vinegar, sugar, tomato paste or crushed tomatoes, and salt;
13. Place the fried codfish into the pot, add water just covering the fish, stir gently to mix with the ingredients;
14. Pressure cook: use the mung bean or tendon function on an intelligent electric pressure cooker; for ordinary electric or stovetop pressure cookers, set for 30 minutes, keep warm until pressure drops naturally before opening, allowing the codfish to become tender and flaky throughout;Canned food Both sides can be eaten. Makes sure the cooked codfish is properly seasoned; if too salty, add a bit more salt over low heat. For stronger flavors, reduce the sauce with high heat.


There are two types of pancakes: one made by shaping small portions of dough into thin sheets and cooking on a heated surface;thin pancake If cooked over high heat until one side is slightly colored and the other side is golden with bubbles.and another stuffed with oil and salt inside;oil pancake I prefer the latter, so I will focus on describing its preparation.
15. Take half of the dough and roll it into a thin sheet, sprinkle some salt and a little Sichuan pepper powder, then drizzle with a small amount of oil;
16. Fold the edges towards the center to evenly coat the entire sheet with oil;
17. Roll up the sheet, divide according to the size of your pan, and roll each piece tightly, tucking one end under.


18. Flatten the rolled dough into a thin pancake, place in a heated pan and fry both sides until golden brown.
19. Spread out the fried pancake, add some braised codfish,lettuce, and optionally some chili sauce for those who like it spicy.chili sauce;
20. Roll up and cut into sections to serve.