The method of extracting fish from Shanxi cuisine is as follows:

Main ingredient: pea starch

Accessories: salt, Chili oil, water, cucumber, coriander, garlic, sesame, cooking oil, cold boiled water and monosodium glutamate

1. Stir the pea starch and water in a ratio of 1:1.

2. Put 4 times of water in proportion to pea starch into a pot and boil.

3. After boiling water, pour in the prepared starch paste, and stir it quickly without stopping (it is best to use a non-stick pan) to prevent the pan from pasting. Turn off the heat after about 5 minutes.

4. Prepare another pot to put cold boiled water, and then prepare a colander or perforated strainer to put it on the pot (used to pour cooked starch) and let it drop by drop into the water, just like small fish. Note: Try to pour it in batches, otherwise the one-time pouring will be slow, and the starch will cool and solidify after a long time.

5. Juice adjustment: Mix garlic, cooked oil, soy sauce, vinegar, sesame seeds (you can also put some peanuts), salt, monosodium glutamate and cold boiled water.

6. Remove the dripped fish with a colander, and add the juice, cucumber, coriander and Chili oil.