Main Ingredients

Oat Noodles

100g

Corn Starch

10g

Corn Flour

100g

Battered Vegetables

1 Bag

Small Celery

5 Stems

Leeks

10g<

Accessories

Salt

Moderate

Soy Sauce

10g

Chicken Powder

5g

Dried Chili Peppers

10g

Red Peppercorns

5g

Oil Splattered Hot Chili Peppers

Moderate

Steps

1. Prepare the ingredients. Chop the watercress. Wash and cut fine celery into small pieces. Wash and cut chives into small pieces.

2. Mix oat flour and corn starch

3. Stir with water to make a thin paste.

4. Add a little water to the pot and bring to a boil, then turn to medium-low heat.

5. Pour in the batter while stirring.

6. Keep stirring until it becomes a thick paste.

7. Pour cool water into the pot, spoon the batter into the colander, stir with the spoon, and the fish will slide into the water along the mesh. (I used a rice cooker steamer)

8. Do the same with the corn flour. (You have to stir all the time to get the gluten)

9. Heat the frying pan, add the leeks, salt, soy sauce to taste and saute, then pack up and set aside.

10. Pour the appropriate amount of oil in the pot, add peppercorns and dried chili pepper segments, stir-fry over low heat to create a flavor

11. Add celery and stir-fry well.

12. Pour into the slurry vegetables, add the right amount of water. Boil, add salt, chicken powder, white pepper to taste. Turn off the heat.

13. Bowl fished into the oat noodles and cornmeal fish and fish, scooped into the slurry vegetables, sprinkled with chives. Drizzle in the oil splash hot pepper.

Tips

1, the northwest of the food market will sell slurry vegetables.

2. With the addition of cornstarch, the ceviche will look a little transparent.

3, leeks and oil spices can not be missing.