"Fish" from Buckwheat Flour

To cook a Chinese cuisine recipe buckwheat fish, mix two types of flour, pour water and knead the dough. Cover the dough with a wet towel or cling film and set aside for 15 minutes. When the dough settles, divide it into 4 parts – it will be easier to work with a small piece.

Roll each piece into a bundle with a diameter of approximately 1.5 cm, and then cut it into pieces of 1.5 cm. Each piece should be rolled into small flagella narrowed to the ends, it should look like a spindle.

After preparing for the fish, lay them on a bamboo embossed plate and, having pressed, pressing, stretch them towards you. At the same time, the dough twists, and it looks like a shell, only slightly elongated. If the dough sticks to the board when pressed, it must be sprinkled with flour. In a deep saucepan, boil salted water, add buckwheat fish and boil. No need to cook the fish for too long, as soon as they come up, count to 10 and you can remove it with a slotted spoon. Finished fish should be elastic, and the dough should be completely boiled. Transfer the prepared fish to a dish, sprinkle with hot pepper and grated sesame seeds on top.

Separately for buckwheat fish cook a dressing. Heat vegetable oil in a pan, add peppercorns, sliced onions and ginger. Fry the spices over low heat for 1-2 minutes. After the spice, remove it with a slotted spoon, they flavor the oil and we will no longer need it, and pour fragrant hot oil on top of the fish. But to make the dish even tastier, add soy sauce, vinegar to the pan and heat over medium heat, and then pour the fish from buckwheat flour, garnish with herbs and serve.