Fish Cake Soup

Fish Cake Soup

1. Prepare several pieces of live grass carp (according to your own needs) and sort them.

2. Remove the meat from the fish's back

3. Cut into slices, put in a blender (I use a food processor) and beat into a puree to serve.

4. Add eggs, cornstarch, and salt (250g fish meat, put a spoonful of cornstarch, two eggs, and half a spoonful of salt); stir well until a little fish paste is put into the water to form a suspension (do not touch the bottom surface). This step of stirring is very important because it directly affects the texture of the fish cake.

5. Take a bowl of cold water and a porcelain spoon. The fish mud is caught in a fist-like shape, and the fish mud protrudes from the index finger and thumb into a ball shape. After the porcelain spoon is soaked in water, the fish mud is dug out and put into the oil pan (oil 7 minutes, medium heat)

6. As the fish mud deforms into a spherical shape, it continues to roll and fry until it is light yellow and picked up. The light yellow fish cakes to be fried change from a ball shape to a cake shape, and then they are fried in a frying pan until they are golden and picked up.

7. The fish cakes that have been deep-fried twice will have more soup and a better taste. The second step of re-frying is also very important.

8. You can also make fish balls from the fourth step. The technique is the same as fried fish cakes, except that the oil pan is replaced with a warm water pan. When the fish balls are boiled until they float on the water, they can be picked up.

9. Take appropriate amount of garlic leaves, garlic stalks, shredded ginger, and marinated chili shreds, stir-fry fish balls, and serve. The fishballs with chili peppers are delicious without sacrificing the freshness of fish.

10. Take appropriate amount of shiitake mushrooms, lean meat, and green onions; stir-fry shiitake mushrooms in a wok and add water and fish cakes; add lean meat after the water is boiled, add salt, edible oil, and chopped green onion after the lean meat is cooked to 7 minutes Up. The temperature of the soup is enough to make the lean meat fully cooked, so that the meat is more tender.

11. The soup of bones, fish cakes and Chinese cabbage is also delicious.

12. The remaining fish cakes and fish balls are packed in fresh-keeping bags and placed in the refrigerator to be eaten within 2 months. (For health, frozen food should not exceed one month)