The traditional method is to use cold water and alum to knead the bean powder into a hard ball, and then pour some cold water and powder paste to make it tough. Boil the water in the pot, slowly pour in the batter, keep stirring until the batter is well done, and then stir it with a wooden spoon at the bottom. Take a big spoon and drain the batter into the cold water basin. How to make hot and sour fish by yourself:
1. Raw material: 300g mung bean starch, 1500g water.
2. Mix 300g starch and 1000g water into a paste, use medium heat, stir while heating.
3. When there is some solidified substance in the pot, stir and add the remaining 500g water.
4. After the starch is fully cooked, put it into a sieve, and put a large basin of ice water under it.
5. Fish that slowly leak from the sieve.
6. Replace the fish in ice water twice.
You can add sour milk or your own favorite seasoning to eat. Very refreshing appetizer.
The mixed fish is smooth and smooth down the throat. It's hot and sour in the summer.