Ground pot fish and cakes

Overview

Diguo cuisine originated from the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often used a small clay stove due to limited conditions on the boat, with an iron pot sitting on the stove and a few pieces of dry firewood underneath to make a fire. Then they cooked a pot of food according to home-style methods, and the sides of the pot were covered with flour cakes, also known as drinking cakes. This is how this cooking method of combining meals was born. Ground pot dishes have less soup and a fresh and mellow taste. The cakes have the flavor of the vegetables and the vegetables have the aroma of the cakes. They have the characteristics of coexistence of softness and dry aroma. When making ground pot dishes at home, you can use a wide-mouth wok instead of the ancient pot. In winter, you can also put the pot on the induction cooker to prevent the ground pot from getting cold. Each bite will not only be delicious but also warm in your mouth. In the cold winter, make a pot of earth-pot pancakes at home, and the whole family gathers around the table to enjoy the delicious food and have fun.

Tags

• hot dishes
• children
• northeastern cuisine
• banquet dishes
• lunch
• chicken essence
• cooking wine
• crucian carp
• dried chili pepper
• flour
• garlic
• msg
• oil
• onions
• star anise
• sugar
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Fresh crucian carp, washed, gutted, set aside

   

2. 2 Put oil in the pot, don’t use too much oil, more than usual for cooking, less than for frying fish

   

3. 3 When the oil is hot, add the fish. The fish you bought is not big, so you can fry it in two times

   

4. 4 Fry and place in a plate for later use. Because there is no starch added to the fish, when fried, the skin will be a bit rotten and the appearance will not be good, but it will not affect the taste. If you want it to look better, spread a thin layer of starch

   

5. 5 Put the fish aside for now and start making the pancakes. Mix ordinary flour into a dough, slightly harder

   

6. 6 You can add a little salt to the dough to make the cakes more chewy

   

7. 7 Knead the dough, place it on the work surface to form a smooth dough, cover it with a damp cloth and let it rest for 20 minutes

   

8. 8 While the noodles were awake, I started cooking fish. Outside, pots and pans are used to make pots. If we don’t have such a professional stove at home, we just use a wok. The principle is the same. Put a little oil in the pot, add star anise and fry until fragrant

   

9. 9 Add dried chilies, green onions, ginger, and garlic at a time

   

10. 10 Stir-fry until fragrant, add the fried fish, and use two pieces for one meal

    

11. 11 Add water, maybe a little more, because you will need to add pancakes later. Add vinegar, soy sauce, salt, sugar, and MSG in turn, stir evenly, and cook over high heat

    

12. 12 Cut the just-awakened dough into small pieces like making dumplings, the size will depend on the size of the pot at home

    

13. 13 Take a dough and roll it into a long strip

    

14. 14 Stick it on the edge of the pot along the edge of the pot, press it slightly to make the cake stick tightly

    

15. 15 Add a little chicken essence, cover the pot and simmer until the cake is cooked

    

16. 16 Just add coriander