Small fish cakes

Clean and cut a fish into pieces, and choose the type of fish.

Prepare a clean and water-free plate, pour some flour and cornstarch into it, mix it, and coat the fish pieces evenly in the flour.

Coat fish pieces in flour.

Prepare star anise, garlic and ginger slices. If you don’t like Sichuan peppercorns, don’t put them in.

Heat the pot, add oil, add ginger slices, garlic, star anise and pepper and saute slightly until fragrant, add fish pieces and fry evenly until both sides are slightly brown.

Pour water that slightly covers the fish pieces, add green onions, cooking wine, dark soy sauce, and a peeled diced tomato, cover the pot and start cooking.

Prepare an appropriate amount of ordinary flour, add water little by little to knead the dough, and knead it into a moderately soft and hard dough. Divide the dough evenly into several portions and roll it into dough cakes, just like making dumpling wrappers. Of course, it will be thicker than dumpling wrappers. I forgot to take a picture of this step, so use the previous picture for reference.

The fish soup has thickened.

Pick up a noodle cake, lightly dip one side in water, put half of it into the soup, and stick half of it on the pot, and finish the noodle cake one by one.

Cover the pot and cook the pancake for a while until it's done. Add an appropriate amount of salt to the fish, drain the oil, and turn off the heat.

Arrange on a plate and sprinkle with chopped green onion.

The noodles are so delicious

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