Crispy Fried Hakka Fish Shreds
Overview
The production process of Hakka fish shreds is unique. It selects thick-meat grass carp or red carp, scrapes off the fish scales, removes the meat and bones, chops the pure fish meat into paste, then mixes in sweet potato starch and an appropriate amount of salt in a certain proportion, kneads it into a ball like dough, divides it into several large weights, uses a wooden roller to roll into thin pancakes, puts them in a special bamboo frame, and steams them over fire. When cool enough to no longer stick to your hands, fold into strips and press tightly, then cut into shreds, dry and store in the sun. When eaten, it can be boiled in soup, cold or fried.
Tags
Ingredients
Steps
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Wash the pot, drain the water, pour in about 200g of cooking oil and heat it to 80 degrees Celsius.
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Turn on low heat, grab a handful of shredded Hakka fish, not too much, and put it directly into the oil pan.
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Fry in oil pan for 3-6 seconds. (The specific judgment will be based on personal firepower)
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Fry the shredded fish until beige brown and take it out immediately. This process must be fast, otherwise it will burn easily.
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Assembled and finished.
