Hakka mommy’s favorite “Hometown Stuffed Fish”
Overview
Many years have passed. As I become more and more fond of food, I often recall the food of my childhood and miss the taste of love that my mother added to the dishes. At that time, we didn’t know what delicious food was. We only knew that if we had food, we would have enough food and clothing. Just like today, I thought about the dish my mom cooked. I didn’t know if it was a Hakka recipe, but I always remembered the taste and the recipe. It was an irresistible temptation, and I finally agreed. It’s always hard to buy carp in Guangzhou, probably because I haven’t seen it yet, so in the end I had to choose the common crucian carp. Before I even started, I was already looking forward to the taste. The hot stuffed fish from my hometown is finally out of the pan. The appearance is a bit poor, because I haven’t mastered frying yet. During the frying process, the stuffing unfortunately overflowed and stuck to the fish scales, so the stuffing ended up being burnt. Deng Deng Deng Deng, a piece of fried fish fillet, the fish skin is crispy, the fish meat is tender and smooth, and it is very delicious when dipped in Thai fish sauce. The fish is accompanied by leek meat filling, which is the overlapping taste of meat.
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Ingredients
Steps
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Slaughter the fish, clean the internal organs, wash away all the blood, rub salt on both sides of the fish, and marinate for ten minutes
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Wash other ingredients and cut into pieces
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Add a little salt and mix them evenly with chopsticks. Stir for about ten minutes to make the filling stronger (if water appears during the mixing process, pour it out immediately)
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Heat the oil in a pan and fry the stuffing until it is cooked. Be sure to fry it quickly over high heat to drain out the water
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Let the stuffing cool slightly before stuffing it into the fish maw
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Then put the fish into the oil pan and fry over low heat until both sides turn golden brown.
