Fish Cake
1.
Wash the grass carp to remove the scales, cut open from the back, and remove the fish bones and skins.
2.
As long as the fish on the back is sliced (the fish meat here is about 430 grams), add a small amount of cooking wine and soak in clean water for about 10 minutes, and change the water halfway. Mainly to remove the fishy smell. Because you can't buy large grass carp, the red meat next to the skin is also cut in, and some black spots may be seen in the finished product. The fish cakes made in my hometown are made of large grass carp over 5 catties, pure white meat, and the finished products are all snow white.
3.
Fatty pork cut into small pieces
4.
The fish and pork were chopped into puree together, and I added an appropriate amount of minced ginger and chopped together. This step can also be muddied with a food processor
5.
Finely chop the scallion, as long as the scallion is the best, it is not enough for me to chop the more green part. The white onion is used to steam the cake and the whiteness is more beautiful
6.
Separate egg whites and yolks
7.
8.
Put 20 grams of chopped green onion, about 110 grams of egg whites from three large eggs, and edible starch (70 grams) into the chopped fish paste. Always beat in one direction; add 180 grams of water halfway (About 7 grams of salt, add it to the end and stir for a while when the stirring is complete)
9.
The mashed paste is slightly drier than the one usually made when frying.
10.
I use this kind of steaming pan with plastic wrap underneath
11.
Pour in the already whipped fish paste, and I stirred it for half an hour, because if it is not in place, the steamed product will have a rough texture and taste bad. At this time, add water to the steamer to boil
12.
Steam on high heat for 25 minutes, open the lid, use a kitchen paper towel or a clean kitchen towel to absorb the water vapor falling on the surface of the fish cake
13.
Pour in the beaten egg yolk and wipe it off. (The old family made it. At this time, there will be a few drops of red pigment on the surface, which is better)
14.
Then steam it on high heat for 5 minutes
15.
Remove from the pot, divide into strips, and let cool. At this time the fish cakes are ready to eat, taste?
16.
I usually cut the surplus into slices and store them in bags. If refrigerated, it’s best not to exceed four days for fear of changing the taste
Tips:
1. The whipping strength of the fish paste is Guan Jian. The water can be added in small amounts in batches, which is the same as the steamed bun meat filling but much thinner than the filling. When the salt is put in the last and then beaten, the paste will obviously become thicker;
2. There is no need to add other seasonings, and the successful fish cakes will not taste fishy;
3. I feel that the chopped green onion is not fine enough this time. You can chop as much as you can.
