A pot of fresh fish

The rolls in the fresh fish in a pot are made from dough, so they need to be made in advance. First, knead 70 grams of old flour, 150 grams of flour and 80 grams of water into a dough and then ferment it for about 4 hours;

Mix cornmeal, soybean flour, baking soda and 10 grams of flour with water to form a dough, and let it ferment. This will take about half an hour;

Clean the cabbage and fish (the tail is a fat-headed fish, the head is cut off and steamed), chop the fish into large pieces of about 6cm, and fry in a wok until both sides are golden;

Add oil to the wok, heat the oil, add pork belly, sugar, tempeh, green onions, ginger and garlic, stir-fry until the surface of the meat is broken, then remove;

There is no need to wash the original pot, just cover it with washed cabbage leaves and pour the fried pork belly into it;

Put the fried fish into the pot, add soy sauce, vinegar and other seasonings and vermicelli, add water until the fish is submerged;

Cover the lid and bring to a boil over high heat, then reduce the heat and simmer for 15 minutes (waiting time to process the rolls and pancakes);

Sprinkle the alkaline noodles evenly on the chopping board, take out the fermented Hanaki dough, knead the alkaline noodles evenly into the dough, knead and let it rest for about 5 minutes;

Roll out the Hanamaki dough into a large piece, apply a layer of vegetable oil, roll it up, and then divide it into pieces of the same mass;

Take a piece of dough, flatten it, stretch it, and twist it into a green roll;

Take out the pancake dough, divide it into pieces as big as a Hanamaki, and then dip it in water and knead it into a pancake dough like this;

Open the lid of the fish stew pot, sprinkle the salt on it first, then stick the prepared rolls and pancakes to the side of the pot, cover the pot and simmer for 15 minutes.

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