Four-Joy Fish Rolls

Four-Joy Fish Rolls

　　Four-Joy Fish Rolls

　　　Dish name: Four-Joy Fish Rolls

　　Cuisine: Shandong cuisine

　　Features: Brightly colored, tender meat, delicious flavor, and beautiful presentation.

　　Ingredients: 750g flatfish, 30g pork fat and lean meat, 20g yellow cake crumbs, 20g soaked winter mushrooms (finely chopped), 15g ham (finely chopped), 15g green vegetables (finely chopped). 5g salt, 15g cooking wine, 15g chopped scallions, 3g ground pepper, 50g starch, 10g sesame oil, 100g clear broth, 5g cooked chicken oil.

　　Preparation: Clean the flatfish and slice it into eight strips, each 10cm long, 2.6cm wide, and 0.5cm thick. Then, butterfly each strip from both ends inward to the center (leaving the middle connected). Sprinkle with salt, cooking wine, and marinate until flavored. Mince the pork into a fine paste, then mix in chopped scallions, ground pepper, salt, cooking wine, egg, wet starch, and sesame oil until well combined. Wrap the prepared filling in each fish slice (four rolls per fish slice). On each of the four small rolls, place yellow cake crumbs, winter mushroom bits, ham bits, and green vegetable bits respectively. Steam until cooked, then remove and arrange neatly on a plate. In a pan, bring clear broth, salt, and cooking wine to a boil, skim off any foam, thicken with a thin cornstarch slurry, pour over the fish rolls, and drizzle with cooked chicken oil to finish.