454 grams of shad meat

Fried peanuts 1.5 tbsp

Shredded mushrooms 1.5 spoon

Shrimp 1.5 spoon

Cantonese sausage root

Coriander stem 35g

Onion 70g

65438+ 0-2 pieces of dried tangerine peel

6 grams of salt (1 tablespoon)

20g of raw flour (6 tablespoons)

30ml of clean water (6 tablespoons)

How to make Shunde shad cake?

Scale the shad, cut the lower part of the gill, the part slightly higher than the stomach, the tail and the back, for a total of four knives, and then slice the fish.

Cut it into powder with a knife and chop it (it's better with a knife than with a meat grinder)

Peel the fried peanuts, chop them, soak the tangerine peel until soft, chop the sausage, chop the fungus, chop the shrimp, add them into the fish with salt, corn flour and water, and stir them evenly by hand.

Finally, add coriander stalks and shallots, stir well and beat hard repeatedly.

Round up by hand, crush it and turn it into a shad cake.

Pour the right amount of oil into the pot and heat it until it is very hot, about 80% to 90% hot. Add the shad cake, then flatten it, turn it over every 30 seconds, and then take it out.