1. Remove the balsa fish fillet and cut into small pieces, add salt, sugar, cooking wine, chicken essence, green onion slices, and ginger slices and marinate for 10 minutes.
2. Use a juicer to stir a few more times to make a puree.
3. Add one to two egg whites according to the amount of fish, and add cornstarch (the ratio of fish meat to cornstarch is about 10:1)
4. Stir well.
5. Take a square container and coat it with oil.
6. Spread the mashed fish on the plate.
7. Cover with plastic wrap and put it in the steamer, wait for the steam to steam, and then steam for about 15 minutes.
8. After letting cool, demould and cut into pieces.
9. Put an appropriate amount of oil in the pot, add fish tofu at 60% oil temperature and fry until it is colored.
10. Is it very simple? Homemade fish tofu, with a lot of fish, no longer have to eat starchy fish tofu sold outside, have you got it?
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