Characteristic traditional snacks: Lecong fish rot

Fish rot is one of the traditional famous dishes of Han nationality in Shunde, Guangdong Province, which belongs to Cantonese cuisine. Su Congzhen's production skills are the most exquisite, so she is called "Lecong Fish Rot". It enjoys a high reputation because of its golden color, delicious taste, tender and sweet taste and attractive appetite. There must be fish rot in Lecong banquet. It is said that not rotting will reduce the value of the banquet. At present, the meat markets in Hong Kong, Macao and other provinces are supplied with fish rot. Mustard seed is a small mustard, which has a pungent smell and has the functions of clearing liver, sweating and reducing fever. Boiled fish with mustard seed is soft and smooth, clearing away heat and relieving summer heat, stimulating appetite and promoting digestion.

"Braised fish in mushroom oyster sauce", "Stewed fish nest with chives", "Braised fish with lettuce and gall" and "Braised fish in hot pot made of fish rot" are all delicious. Characterized by golden color, sweet and delicious.

1. Scrape the shad meat into a velvet shape with a knife (if a meat grinder is used, it needs to be twisted twice or three times).

2. Dilute the raw flour with water, shell the eggs and stir well.

3. Marinate the minced fish with salt until it is gelatinized, inject the water of raw flour into the minced fish several times (a small amount each time), stir evenly while injecting, and then add the egg liquid in the same way and stir evenly.

4. Heat the wok with oil, pour the wok with a spoon, soak it with slow fire until it is cooked, and take it out and eat it.