condiments
Fish 1500g sweet potato starch 150g?
400 grams of fat and 30 grams of salt.
Proper amount of sugar and cooking wine
Ginger quantity
Two. Exercise:
Boning, peeling and mashing fish. Chop the fat meat with the fish sauce. Put it in a big container and rub it with your bare hands. Add all the ingredients and slowly add the starch until it becomes smooth and delicate. (Pay attention to the residual fishbone)
Dip the palm of your hand in water, make the fish paste into long or oval cakes, and steam in a steamer for 12- 14 minutes.
Take out and let cool; Fry in oil pan until golden on both sides, remove and drain excess oil, slice and plate.
When you eat it, you can dip it in soy sauce and vinegar, or cut it into thin strips to stir-fry or make soup. Features: delicious nutrition; After removing the fishbone, the taste is more q, thicker and has no fishy smell; Especially suitable for children to eat, so that children can eat more fish without the trouble of picking holes.