1. Mudfish (can be replaced by other lower cost freshwater fish such as grass carp) mince the meat into mud
2. Add 30 grams of green onion and ginger water to every 500 grams of fish paste, 10 grams of Chef Sibao curry paste, 10 grams of fish sauce, and 30 grams of dried cornstarch. Sprinkle with 80 grams of cowpea cubes and 30 grams of lemon leaves, fresh and fragrant. 8 grams of chopped thatch, mix well, press into fish cakes each weighing about 30 grams
3. Heat the pan with cold oil, add the vanilla fish cakes, half-fry the fish cakes on medium heat and half-fry them until the fish cakes are golden and ripe. Remove the oil and place them on a plate. Serve with lettuce leaves, golden buns, shredded carrots and sour fish sauce.
Tips:Sour fish sauce modulation: squeeze 20 grams of fish sauce into 5 grams of lime juice and mix thoroughly
