2. Choose a fresh grass carp, cut it open and wash it, chop off the head and tail, remove the fishbone, remove the skin and red meat, and the skin and red meat can be stewed to eat hot pot.
3. Slice the fish, cut the pork fat, chop the ginger and garlic, and then chop the fish fillets and fat together. If possible, you can wring them dry with a meat grinder, put the chopped fish and fat in a small pot, add Jiang Mo and minced garlic and stir.
4. Separate egg yolk and protein. Add corn starch, egg white, clear water (100g) and salt to the stirred minced meat, stir in one direction to make the meat absorb all the water, and then mix with seasoning evenly.
5. Put the minced meat aside and add cooking wine and white vinegar to remove the fishy smell. Beat the separated egg yolks well and set aside. Keep stirring the minced meat. Stir until the minced meat in the bowl turns white and silky.
6. Spread a layer of plastic wrap in the container, pour in the meat sauce and press it tightly, without too many gaps and bubbles. And the surface is smooth and flat. This can make the fish cake more compact, fresh and tender, and taste better.
7. Put the container with the fish cake on the steamer and start steaming the fish cake. Steam for about half an hour. Pour off the water on the steamer cover, evenly spread the egg yolk liquid on the surface of the fish cake with a brush, steam for 5 to 8 minutes, and then take it out and demould it.
8. Slice the fish cake, each about 8 to 15 mm, depending on personal preference. When eating, put the cut fish cake on a plate, pour a layer of shredded pork, fungus, ham and Flammulina velutipes on the pot and steam it. It can also be used to rinse hot pot.