Last time I said that Shunde people like and are good at cooking fish. Today I cooked a fish dish-fried fish with shredded radish. It's also a dish suitable for all ages, so don't worry about fishbone.

material

Material: 750g and 400g of white radish; Shad gum;

Accessories: oil, salt, sugar, 2 slices of ginger, and oil consumption.

Fried fish with shredded radish

1

After the pot is heated, turn off the fire, pour a proper amount of fish glue into the pot and spread it flat with a shovel into a cake with a thickness of 0.5-0.8 cm;

2

Then turn on a small fire, fry both sides of the fish cake until golden, and then put it in a pot to cool for later use;

three

In the process of cooling the fish cake, peel the white radish and cut it into 8 cm strips with a width of 0.5-0.8 cm for later use;

four

After the fish cake is completely cooled, cut the fish cake into the same size as the white radish for later use;

five

Take another oil pan, add ginger slices, stir-fry white radish in a wok until it is four or five times ripe, add sugar, oil consumption and half a bowl of water, cover the radish for about 3-5 minutes, and stew the radish until it is eight times ripe;

six

Add chopped fish and radish, add a little water, cover the pot and stew for 1-2 minutes, add salt and serve.

skill

1, shad glue, known as "Yufu" in Shunde dialect, is generally found in local fresh fish stalls in Shunde. It is made by chopping fish after removing the head and tail and adding salt to make it gelatinous; Actually, I can stay at home by myself, but it's more troublesome for me to buy ready-made ones.

My wok is an ordinary wok. The first step is to cool the oil in a hot pot to prevent the fish from sticking to the pot before it becomes a cake.

JM once told me that white radish is a little spicy. In fact, with a little sugar, boiled radish can remove the spicy taste:

Don't add too much water to the radish, it will come out!