Hubei Fish Cake
1.
1 small shallot, chopped, 2 slices of ginger, cut into puree, add water and knead to make green onion ginger water, filter out onion ginger residue, take 30g-50g onion ginger water. The amount of water added is related to the softness and hardness of the fish cake, according to your own taste.
2.
Put the half slice of grass carp meat left over from making boiled fish into a thicker fresh-keeping bag and mash it with a rolling pin. The correct method is: do not peel the fresh fish, cut it in half, remove the ribs, soak in water to remove the fish, and then slowly scrape out the delicate fish mud with the back of the knife.
3.
260g grass carp meat, pick out the fish bones and fascia. Knife scraping takes time, but this step will be much simpler. Because most of the fish bones and fascia are left on the fish skin.
4.
Chop 50g of pork fat into small pieces (if you don't have a cooking machine, chop into fine puree), add 25g of egg white.
5.
First add a spoonful of fish mud to the pork fat, and use a food processor to beat into a delicate shape.
6.
Add all the fish, 10g of cooking wine, 5g of salt, and 3g of sugar. Add the onion and ginger water two to three times.
7.
The fish must be beaten until it is very delicate.
8.
Add 10g cornstarch and white pepper powder.
9.
Mix the starch until the dry powder disappears, and then use a cooking stick to beat evenly.
10.
Brush some lard on the container and put it into the fish paste to smooth the surface. It does not matter whether it is covered with plastic wrap.
11.
Boil the water and steam for about half an hour. Brush the egg yolk liquid on the surface of the fish cake and continue to steam for 2-3 minutes.
12.
You can also cut the fish cake into two pieces, brush all around with egg yolk liquid and steam until the egg yolk is solidified.
13.
The steamed fish cakes are golden.
14.
Slice and eat, or cook or make soup.
