How to make Sixi Fish Rolls? A detailed step-by-step guide

[Features]Bright in color, delicate in texture, fresh and savory in taste, and beautiful in shape.

[Ingredients]

750 grams of flounder. 30 grams of minced fatty pork, 20 grams of yellow cake crumbs, 20 grams of soaked shiitake mushroom crumbs, 15 grams of ham crumbs, 15 grams of green vegetable crumbs. 5 grams of refined salt, 15 grams of Shaoxing wine, 15 grams of chopped scallion, 3 grams of pepper powder, 50 grams of starch, 10 grams of sesame oil, 100 grams of clear broth, 5 grams of cooked chicken oil.

[Production process]

Wash the flounder flesh and cut it into eight strips 10 cm long, 2.6 cm wide, and 0.5 cm thick. Then cut inward from both ends toward the middle (keeping the middle connected), sprinkle with refined salt and Shaoxing wine, and marinate until flavorful. Mince the pork into a fine paste, add chopped scallion, pepper powder, refined salt, Shaoxing wine, egg, wet starch, and sesame oil, and mix well. Roll the mixed filling separately inside the fish slices (each fish slice is rolled into four rolls). Into the four small fish rolls, respectively press yellow cake crumbs, shiitake mushroom crumbs, ham crumbs, and green vegetable crumbs, then place in a steamer and steam until cooked, take out, and arrange neatly on a plate. Add clear broth, refined salt, and Shaoxing wine to the wok, bring to a boil, skim off the foam, thicken with a runny starch slurry, pour over the fish rolls, and drizzle with cooked chicken oil before serving.