Fish Cake
by Izumo baby
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The grass carp is slaughtered, and the head and tail are cut off for other vegetables.
2. Take the meat from the middle section of the fish and break it up with a food processor. The fat pork is chopped into puree, the green onion and ginger are crushed and soaked into green onion and ginger water.
3. Put fish paste and fat paste together, add 3 egg whites, green onion ginger water, salt and pepper to taste. Add starch and stir until the gel is strong.
4. Put it in a mold and steam it in a steamer for half an hour until cooked.
5. Open the lid, dry the surface of the fish cake with kitchen paper, brush the remaining 3 egg yolks, and steam for two or three minutes.
Tips:If you want to be whiter and more beautiful, you can cut off the red meat next to the fish skin when picking the fish, so it won’t have dark spots like mine.
Before applying the egg yolk liquid, be sure to dry the surface of the fish cake, otherwise the egg yolk layer will fall off after steaming.
You can put more fat to make the taste smoother.
