A fish cake
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for A fish cake
1
The flower tail washes the meat on both sides of the back
2
Scratch the white meat off the back with a spoon. No red fish
3
Get rid of the bonnet inside
4
Pork meat cut to pieces
5
Two eggs to separate the yolk from the bowl
6
The onions are clean and cut in pieces
7
Ginger-cruncher
8
Put a minute or two on the ginger
9
Take a big bowl of fish and put onions and a clean hour needle
10
We'll mix it up and we'll add ginger to it
11
Smash it to the paste
12
The salt and the corn starch continue to stir up the clockwise, and the sticky, and the chopsticks get a little bit edible
13
Put it in a pig's fat, evenly mixed
14
Draw the four sides and bottoms of the container onto a layer of oil
15
Put the fish in, wipe it with a razor or a spoon
16
Seal the film and put a few holes in it with a toothpick
17
Put a full amount of water in the steam pan and put a lid on the steam pan for half an hour
18
Disperse the eggs
19
After half an hour of evaporation, tear off the film, brush it evenly, and varnish the lid for three minutes. Fire
20
It's cold and it's cut off on the board. It's good for soup, cooking and ready-to-eat
21
The kid heard me say that after taking pictures, he picks up and eats the tarts
22
The finished product。