1 recipe found
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.
