Four Joy Fish Rolls

Name: Four Joy Fish Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 750 g Flounder (cleaned, cut into 8 strips 10 cm long, 2.6 cm wide, 0.5 cm thick); 30 g Pork (fatty and lean, minced into fine paste); 20 g Yellow sponge cake crumbs (for garnish); 20 g Soaked shiitake mushroom crumbs (for garnish); 15 g Ham crumbs (for garnish); 15 g Minced green vegetable crumbs (for garnish); 5 g Fine salt (for seasoning and marinating); 15 g Shaoxing wine (for seasoning and marinating); 15 g Minced scallion (for seasoning); 3 g Finely ground pepper (for seasoning); 50 g Starch (wet starch for making filling); 10 g Sesame oil (for seasoning); 100 g Clear broth (for thickening sauce); 5 g Rendered chicken fat (for drizzling sauce); to taste Egg (for making meat filling)

A classic of Shandong cuisine: minced meat wrapped in flounder fillets and steamed, finished with a colorful four-tone garnish. Vibrant in appearance, with tender flesh and a delicate, savory flavor.

1h 0m

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Ingredients

Flounder (cleaned, cut into 8 strips 10 cm long, 2.6 cm wide, 0.5 cm thick) 750 g

Pork (fatty and lean, minced into fine paste) 30 g

Yellow sponge cake crumbs (for garnish) 20 g

Soaked shiitake mushroom crumbs (for garnish) 20 g

Ham crumbs (for garnish) 15 g

Minced green vegetable crumbs (for garnish) 15 g

Fine salt (for seasoning and marinating) 5 g

Shaoxing wine (for seasoning and marinating) 15 g

Minced scallion (for seasoning) 15 g

Finely ground pepper (for seasoning) 3 g

Starch (wet starch for making filling) 50 g

Sesame oil (for seasoning) 10 g

Clear broth (for thickening sauce) 100 g

Rendered chicken fat (for drizzling sauce) 5 g

Egg (for making meat filling) to taste

Instructions

Processing the Fish

Rinse the flounder meat, cut into 8 strips 10 cm long, 2.6 cm wide, 0.5 cm thick. Then split each strip from both ends towards the middle (leaving the center connected), sprinkle with fine salt and Shaoxing wine to marinate until flavorful.

Making the Filling

Mince the pork into fine paste, add minced scallion, finely ground pepper, fine salt, Shaoxing wine, egg, wet starch, and sesame oil, then mix well.

Shaping

Divide the mixed filling and roll each portion inside the flounder strips (roll 4 small rolls per flounder strip).

Garnishing

Press yellow sponge cake crumbs, soaked shiitake crumbs, ham crumbs, and minced green vegetable crumbs onto each of the 4 small fish rolls respectively.

Steaming

Then place the rolls in a steamer and steam until cooked through, take out, and arrange neatly on a plate.

Drizzling Sauce

Add clear broth, fine salt, and Shaoxing wine to a pot, bring to a boil, skim off any foam, thicken the broth into a smooth sauce, pour it over the fish rolls, then drizzle with rendered chicken fat before serving.