Hemiculter leucisculus

1000g

coriander

1 piece

Dried orange peel

1 block

condiments

pepper

1?o'clock

corn starch

2 tablespoons

San Wang Chu, Wei Ji

1 spoon

peanut oil

Proper amount

salt

Proper amount

step

1. Pick up the shad and wash both sides.

2. Cut the fish into small pieces.

This fish was chopped with a cooking machine.

4. soak the dried tangerine peel in hot water, scrape off the inner capsule with a knife, and then chop it into fine powder.

5. Wash and chop the coriander.

6. Put the minced fish into a deep bowl, and add raw flour, pepper, salt, coriander, dried tangerine peel, etc. And stir evenly.

7. Stir and knead the surimi in the right direction to make it gel.

8. Grab the surimi by hand and throw it on the chopping board for a dozen times to knead it into glue.

9. Put oil in a hot pot and turn down the heat.

Divide the minced fish into small balls and fry them one by one in a pot until golden brown.

10. Pour a spoonful of extremely light soy sauce and appropriate amount of water to make a thick juice.