Crucian carp pancakes

Method

1. 01

   Step 1

   Remove the scales and gills from the crucian carp, wash it, make two slits in it, and marinate it with salt and cooking wine for half an hour.

   

2. 02

   Step 2

   Add an egg to the flour, add an appropriate amount of salt water, and knead until it forms a dough.

   

3. 03

   Step 3

   Let it rest 10 minutes, then divide it into small dough balls the size of an egg and set aside.

   

4. 04

   Step 4

   Prepare scallions, ginger, Sichuan peppercorns, star anise, and dried chili peppers.

   

5. 05

   Step 5

   Heat oil in a wok until it reaches 5 6 of its maximum temperature, then fry the ginger slices.

   

6. 06

   Step 6

   Slide the crucian carp into the pan and fry until both sides are slightly golden brown.

   

7. 07

   Step 7

   Add scallions, ginger, garlic, fish maw, and ham. Remember to pierce the fish maw with a knife to prevent it from bursting and splattering oil. Add water to cover the fish, along with dark soy sauce, salt, and a pinch of pepper. Turn the heat to high!

   

8. 08

   Step 8

   Wet the dough, press it with your hands, and roll it out into a flatbread on the work surface.

   

9. 09

   Step 9

   Arrange the dough pieces one by one in the pan, following the edge of the pan. The previous step required high heat to heat the edge of the pan so that the dough pieces would stick together.

   

10. 10

    Step 10

    Cover the pot and cook over medium heat for 10 to 15 minutes, then remove the dough.

    

11. 11

    Step 11

    Reduce the sauce over high heat until thickened, then plate and serve.