Main Ingredients:
Small fish: 500g; River shrimp: 300g; High-gluten flour: 200g.
Additional Ingredients:
Scallion: as needed; Garlic: as needed; Ginger: as needed; Chili: as needed; Green pepper: as needed; All-purpose flour: as needed.
Seasonings:
Salad oil: as needed; Ground pepper: as needed; Salt: as needed; Dark soy sauce: as needed; Sugar: a little; Cooking wine: as needed; Ketchup: as needed.
Flavor: Mildly spicy; Cooking Method: Frying; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Fried Fish and Shrimp Pancake
Clean the small fish and shrimp.
Add salt to the small fish, mix well, and marinate for fifteen minutes.
Coat the small fish evenly with all-purpose flour.
Heat oil in a pan, fry the small fish until golden brown on both sides, then remove.
Cut scallion, ginger, garlic, chili, and green pepper and set aside.
Put high-gluten flour in a large bowl, add water, and mix into a thick batter.
Heat the pan, add oil, fry scallion, ginger, garlic, and chili until fragrant.
Pour in hot water, add dark soy sauce, ketchup, ground pepper, and sugar.
Add the small fish and shrimp, bring to a boil, and add cooking wine.
Heat until the soup is bubbling at the edge of the pan. Wet your hands with cold water, grab a piece of dough, stick it to the edge of the pan, so it absorbs the fish soup.
Reduce to medium heat until there is not much fish soup in the pan, then use a spatula to remove the pancake.
Place the pancake on the edge of a plate.
Arrange the fish and shrimp in the middle of the plate.
For the soup in the pan, add green pepper, thicken with water and starch, and pour over the fish.
