Egg skin perch roll
By VicentaLakin
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Egg skin perch roll
1
Soak shredded green onions and ginger slices into water (about 15ml), and the onion and ginger water will be ready in a few minutes;
2
After processing the perch, use a knife to cut down two complete pieces of fish meat along the fish bones, with the fish skin side down on the chopping board; first use a blade to remove the fish meat (ensure there are no fish bones), and then chop it into fish paste;
3
Put the fish paste into a bowl, add an egg white, onion and ginger water, dry starch (5 grams), add salt and mix well;
4
Beat the eggs into egg liquid, add cooking wine and starch water (3 grams of dry starch mixed with 10ml of water), stir well, coat the pan with oil, and fry on both sides to form an egg cake
5
Place the egg cake on the chopping board and cool it for a while, then evenly spread it with the fish paste;
6
Then cover it with a piece of seaweed
7
Roll from one end to the other, wrap it with plastic wrap, and tighten both ends; after the water in the steamer boils, put the rolled bass roll into the pan and steam over medium heat for 7 minutes.
8
Finally, cut it into sections and serve it…