Knocked fish is a famous specialty dish in Wenzhou, Zhejiang, and is also a famous dish on the Chinese menu. It is called "three shredded fish".

The production method is unique and very sophisticated. Choose fresh fish with few spines and thick meat. After peeling and deboning, cut the fish in half from the back, then cut it into fillets about 5 cm square and 0.5 cm thick. Dip them in starch and slowly pound them with a rolling pin on the cutting board. A disc as thin as a cicada's wings.

Ingredients:

Miǎn fish (also known as Minzi, Minyu, Miǎn fish, Maochang fish, other fish with tender flesh can also be used, such as grass carp and mandarin fish etc.) 750g one piece, 25g cooked ham, 50g each mushroom and chicken breast, 100g green cabbage heart, 10g cornstarch, 500g clear soup, a little pepper, 10g cooked chicken fat.

Seasoning: 10 grams of salt, 20 grams of cooking wine, appropriate amount of MSG.

Preparation method:

1. Cut the eel fish into 1 cm thick slices, put cornstarch on the cutting board, put the fish fillets on top, and sprinkle another layer on the fish meat. of cornstarch, beat with a mallet or rolling pin until thin. Then put the pounded fish fillets in a pot of boiling water at 80 or 90 degrees Celsius, cook over high heat for about 40 seconds, remove and cut into strips when cooked. Add chicken breasts to another pot, add cold water to the pot, bring to a boil over high heat, blanch for 3 minutes and remove.

2. Cut the cooked ham, mushrooms and cooked chicken breast into shreds and set aside. Blanch the cabbage sum in a pot of boiling water and set aside. Finally, put the clear soup into the pot, add fish fillets, cabbage, salt, cooking wine, bring to a boil, add shredded mushrooms, shredded cooked chicken breast, shredded cooked ham, MSG, add a little pepper, and pour in cooked chicken oil. Can.

Features: The soup is clear and mellow, fresh and smooth.

Key points for production:

When pounding fish fillets, add cornstarch in batches while pounding. Do not add too much flour, as adding too much flour will affect the taste; when cooking fish fillets, be careful not to add too much flour. Do not use cold water in the pot, otherwise the fish soup will not be clear.