Frog fish

"Frog fish" is not a fish, but a food made of starch, which is similar to Yantai snack stew, except that the stew needs to be fried again before eating, while "Frog fish" is steamed and can be eaten directly with garlic, vinegar, shredded pickles and pepper, with a refreshing taste. Frog fish in northern Jiangsu, eastern Henan and southwestern Shandong are similar to the "noodle roe" with Shaanxi flavor, both in production and eating. Because it looks like a tadpole, it is called "frog fish". At present, most of the raw materials for making "frog fish" are potato starch, and some are mung bean starch or pea starch. However, the "noodle roe" with Shaanxi flavor is made from buckwheat noodles, cooked in boiling water with a colander, and then eaten with seasonings. The production of "Frog Fish" is to dilute and stir the starch with water, pour it into boiling water, the starch expands when heated and gelatinizes into starch paste, then pour it into a basin with holes drilled while it is hot, and support the basin on a big basin filled with cold boiled water, so that the starch paste flows out of the holes and falls into cold boiled water, and it looks like a tadpole after cooling. When eating, add: sweet vinegar, pepper and mustard tuber. Some places also like to add sesame oil and garlic paste. The most important thing in seasoning is the taste of sweet vinegar.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)