1. Cut the washed fish into small pieces.

2. Wash, peel and dice the carrots.

3. Separate the egg yolk and egg white, and add the egg white to the fish. Put the fish meat into a blender and puree it.

4. Pour the beaten fish paste into a mixing bowl, add diced carrots, and stir clockwise for 5 minutes to fully mix the two together.

5. Take a square container and brush a thin layer of oil on the inner wall to facilitate demoulding. Pour fish paste into the container and smooth the surface.

6. Use a slightly larger bowl and place it upside down on the container. After the water boils, turn to medium heat and steam for 8 minutes.

7. Open the lid, brush with egg yolk liquid, then re-cover and continue steaming for 3 to 5 minutes.

8. Cut the edge with a knife and flip it upside down. Slice the fish cakes.

9. Finish the work and complete the loading.

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