In Chaoshan, every family used to make their own fish rolls every year at the time of Chinese New Year. The so-called fish rolls are made without fish, so they are also called "meat rolls" in Chaozhou. So it is also called "meat rolls" in Chaozhou, and the Chaoshan people especially like to make this dish on New Year's Day.

Nowadays, everything is convenient, many people will choose to buy from the market, so you do not have to do so much trouble. And listen to my mother said, recently my father very much like to eat fish rolls, has reached the point of madness. He actually quietly bought all the ingredients to make fish rolls in the morning, and he said he wanted to make more delicious ones, so he could eat them all, and instantly felt that he was too cocky to do so.

I also eat every year on New Year's Eve, but really how to do I'm still not clear, tonight to the father of the adults to play the hand, by the way, to steal the next teacher, haha.

Then the materials needed are: white pork, grass carp, scallions, horseshoes, mushrooms, duck eggs, flour, pepper, rotten skin.

The first step: white pork steamed and chopped

The second step: chopped horseshoes, chopped scallions, mushrooms soaked and cut into granules, fish sliced and then cut into small pieces, and then add the chopped white pork.

Step 3: Peppers fried and crushed, and evenly sprinkled on and all to stir, so that all the ingredients can be dipped in rain. Then add the flour and the duck egg and give it a good stir.

Step 4: The most critical and difficult step is to put the filling on the roti and wrap it into a roll. The best way to do this is to dampen the skin a little bit with water, so that it's not too hard when you wrap it up, otherwise the skin will break easily. Although it looks like very simple, but in fact not easy, this is a very test of the chef's homework ~

Step 5: packaged steamed for 20 minutes on the good, steamed and cooled.

The last step: to eat when cut into pieces, and then fried in hot oil until golden brown can eat.

At this time the toppings can choose white vinegar or three seepage sauce, after deep frying the fish rolls, the outside is crispy and tender, and the rotten skin is crispy like potato chips. Traditionally, there is no addition of fish, but because my father loves fish, and I can add whatever I want to make it myself.

At this point in the filling of pork white and fish has been a perfect blend of one, and this time of the horseshoe minced like the original pair of pork white awkwardly thrown aside, tender, soft and smooth and just crunchy at the same time, without appearing to be abrupt.

I think this may be one of the reasons why the Chaoshan fish rolls are so dickish and arrogant.

It's also a must-have on New Year's Eve, when you worship the gods. Even if you don't like it, it must be on the table.

So the Chaoshan fish roll is just so dope!