Fish cake

Recipe Recommendations

• fish
• pork fat a
• eggs of 3
• starch appropriate amount
• white pepper appropriate amount
• ginger powder appropriate amount
• salt appropriate amount

• salty and fresh
• steamed
• an hour
• ordinary

Steps for Fish cake

1

If you remove a fish from the head, you'd better choose a big, fat grassfish, a porridge

2

It took a little bit of time to scrape the meat down with a knife, and it took a lot of time to see me shave it, and it's better if it's all white, because it affects the taste and the color, and I shaved the red meat off when I shaved it, so it's less time

3

CUT THE PIG'S FAT INTO THE FLESH, WHICH IS ABOUT 1:1.5. IF YOU LIKE TO EAT SOFTER, YOU CAN INCREASE THE WEIGHT OF THE FAT. I HAVE ABOUT 500 ML OF FISH AND FAT, WHICH IS EXACTLY THE LARGEST MIXER I HAVE

4

Three eggs, clear and separate

5

Bite it with an eggbeater

6

Add salt, pepper powder, ginger powder to the egg purifier

7

Add salt, pepper powder, ginger powder to the egg purifier

8

Put both fish and fat meat in the mixer, mix them again, one to make the mix more nuanced, to prevent the small fish stings that leak, and the other to balance the two

9

I used a 2000-per-second cooker. Look, it's so delicate! The more delicate the better

10

Add 4 spoons of starch

11

Put the meat in the big bowl, mix the starch and the meat with a spoon, and evenly mix it with a little water

12

Scratch it with a spoon

13

Pour your yogurt on the pot, keep it steaming for three minutes, and then we'll finish making the fish cake

14

I'm tanning my work down, pouring out, cutting open, loading plates

15

It's not like it's made up of onions, onions, carrots

16

It's finished

Fish cake Make Tips

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