Pan-fried Long Lee Fish Cakes

Name: Pan-fried Long Lee Fish Cakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 410g Long Lee Fish Steak; 50g Pork belly; 3s Shiitake Mushrooms; 1/2 onion; 1/2 carrot; 1g salt; 5g Sugar; 1 tsp Cooking Wine; a little White pepper; 1 tablespoon starch; 1.5 tablespoons Bread crumbs

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It is very easy to make fish cakes with Longli fish, so you don't have to worry about getting stuck by the bones. The fat of Longliyu contains unsaturated fatty acids, which has the effect of anti-atherosclerosis, which is beneficial for preventing and treating cardiovascular and cerebrovascular diseases, enhancing memory and protecting eyesight. So Long Liyu is especially suitable for office workers who face the computer all day in the writing room.

Pan-fried Long Lee Fish Cakes

1. Longli fish is naturally thawed and cut into pieces

2. Cut shiitake mushrooms fast

3. Onion diced

4. Carrots diced

5. Longli fish, pork belly, shiitake mushrooms, onions, carrots, salt, sugar, cooking wine, white pepper are put into the cooking machine

6. Whipped into fish paste

7. Take out, add cornstarch and bread crumbs, and beat evenly to firmness

8. Put on disposable gloves, take an appropriate amount of fish paste with a small spoon, turn it upside down several times with both hands into a round ball, and make it in turn.

9. Add a small amount of oil to a non-stick pan to heat up to 2 or 30% heat, add the fish paste ball and flatten the surface with a shovel, and start frying until