Fish cake is a traditional Chinese dish, traditionally in Zhejiang Wenzhou fish cake, Jiangxi Ganzhou fish cake and Guangdong Shunde fish cake is the most famous. Shunde Junan fish cake meat is tender, fresh and not fishy, low fat, extremely rich in nutrition.

Ingredients

Main ingredient Siniperca chuatsi 250 grams

Supplementary ingredients 100 grams of eggs 15 grams of mushrooms 25 grams of spinach

Seasoning salt 15 grams of monosodium glutamate 3 grams of sesame oil 5 grams of corn starch 30 grams of rapeseed oil 50 grams of lard (board oil) 15 grams

Fish cake practice

1.will be the net fish meat knife minced puree, into a pot;

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2. Spinach choose clean, cut section;

3. Mushrooms to remove the tip of the wash, with cold water to rise, the big one tore in half, to be used;

4. With a bowl of 100 ml of water, add starch to mix well, poured into the pot of pure fish and mix well;

5. And mix the puree of fish and then add 10 grams of fine salt, from left to right in one direction and beat, add the fresh egg and beat on the strength.

6. pan set on medium heat, add canola oil, heated to 60%, with the left hand to grasp the minced fish, thumb and forefinger between the squeeze, slightly larger than the meatballs, with a porcelain spoon dipped in water, one by one scooped into the oil pan frying;

7. to be the minced fish floating on the surface of the oil, began to like oil lamps, the middle of the sink, and both gradually expanding, like a ping-pong ball floating on the surface of the oil, to be a pale yellow color, when flipped Slightly loud, you can pick up the oil;

8. fried fish cakes out for a few moments, each fish cake that will be soft;

9. pot on the stove, add 1000 ml of fresh soup, put the fish cakes, boil 10 minutes;

10. fish cakes will be full of soup inside, then add 10 grams of salt, mushrooms, monosodium glutamate, and finally put the spinach, oil, pan sheng bowl, drizzle with sesame oil can be. Drizzled with sesame oil can be.