Shunde pangolin glue ingredients ratio and practice is as follows:

Preparation of materials: 1 pangolin, 250 grams of fish slip, 3 mushrooms, 1 fan, 1 sausage.

1, the main material is the above picture (fans and mushrooms, the peel first soaked and whipped). This dish material is simple, handmade is also the main, is also a kind of old civilian recipes, interested can also try to cook for the family to taste.

2, first prepare a sauce base. Chop the ginger, garlic and edamame beans, then put them together with the cornstarch and set aside.

3. Soak the rind and remove the white layer inside, then shred it.

4, fish slip (that is, the fish meat into a paste and then stirred until gelatinous, because a pangolin meat is not enough to stuffed back into the pangolin, if you buy two or three pangolins from the meat and then beat into the fish slip if the effort will be more, so with this method as a modification), with the shredded fruit leather, vermicelli (first cut), shredded mushrooms, preserved sausage in the diced together.

5, (next is the focus and the soul of this dish of handmade) pangolin cleaned slowly with a sharp knife in the fish skin and flesh in the middle of the cut a mouth, the fish skin is not imagined so easy to break, take your time to can.

6, and then cut along the ribs as you would a fish, and then slowly tear the skin off with your hands.

7, when torn to the backbone of the fish there can deal with the second half or the other side.

8, when both sides of the fish skin also pulled to the back of the fish there to see the fish skin and fish flesh in the middle of the hole, and then pull up and down a bit to pull the hole bigger, pulled to the back of the fish spines there with a knife to cut a bit.

9, when the tail of the fish skin up almost when you can use a knife to cut off the fish, such as the fear of skin broken can also be cut off early, cut off the target will be pushed upward, the same to the top is also cut off.

10, the head and tail of the fish cut off after taking out that is the end of this step.

11, cut off the meat of the fish can be used to scrape down the meat of the fish with a spoon one by one and put it into the previous fish slip, afraid of the trouble can also be saved for later use in fish soup, very fresh and sweet.

12. Add a pinch of salt to the fish sauce and stir in the same direction until it becomes gelatinous.

13. Stir the fish paste into the pangolin, and gently press it with your hand to make it fit into the pangolin, not overpowering the fish. Afterward, wipe the fish with a kitchen paper towel or clean cloth.

14, hot pan under the cold oil (half frying form, oil than frying fish a little more), the oil will be hot and put the fish in, after not moving fish (focus, a move on the rotting skin), medium heat and slowly frying a little bit, from time to time to move the pan to see the fish do not move, do not move to continue to fry, if moved gently moved the fish body.

15, when the fish can move on the pot to prove that the fish skin has been fried crispy, when you want to turn the fish body, first off the fire, and then slowly turn the fish body, and then use the same method (first not moving, and then move the pan, move the pan when the fish move to prove that the skin of the fish body crispy) to fry on the other side, and then the fish belly down, will be the fish slip fried.

16, fried and cooled a little.

17, the fish cut a section. Here is the trick, first slowly cut to the center of the fish body, and then force a press down will not cut the fish meat rotten.

18: Add water to the black bean sauce you prepared at the beginning and then boil it to make a sauce, pour the sauce over the fish and then put shredded green onions on it.

19, Shunde stuffed pangolin finished picture.