Tie bo bo ao fish

Authentic paste cake and boiled fish are not cooked separately, but are called "cooked in one pot", that is, paste cake and boiled fish are cooked in one pot at the same time, and their taste is comparable to that of delicacies. To make small fish with sticky cakes, the fish should be small, preferably live small crucian carp with white scales, and the tender meat and soft stick noodles are the fresh food of the year. After the farmer's cauldron is heated, the fish is boiled at the bottom of the cauldron, and the four pots are covered with cakes. The firewood should not be burned too fiercely for too long, so we should pay attention to the temperature, and warm the torch to make the ingredients clean. When the lid is lifted, the fragrance will be overflowing. When the cake comes out of the pot, Huang Cancan's cake is covered with a layer of burnt, which is crisp and fragrant when you take a bite, and then you try to boil the small fish without even spitting out the fishbone. That taste, that freshness, is not enough to eat. br (Tianjin) The popular flavor snack that best represents the local characteristics of Tianjin is to paste the cake and boil the small fish, mix the flour with corn flour in hot water, pat it into a round thick cake by hand, and bake it around the stove hot pot. Decoct small crucian carp, dip it in flour or egg white, fry it in an oil spoon until golden brown, put it in a pot, sprinkle with onion, ginger, garlic, aniseed, pour in cooking wine, vinegar, soy sauce, sugar, salt, flour paste, monosodium glutamate and appropriate amount of water to make soup, simmer until the fish is soft, and take it out with sesame oil. Eating the steaming paste and boiled small fish together is delicious and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)