1. Clean the rice fish, remove the clean fish on both sides, scrape off the fish and remove the skin.
2. Chop the fish and minced meat together until the fish paste becomes hard and sticky.
3. Put the sweet potato starch into the fish paste and knead it repeatedly until the fish paste is gelatinous.
4. Put the minced meat into the basin, add ginger juice, yellow wine, salt and a little sugar, and stir well.
5. Get water on your hands, grab a mass of fish paste, and exchange your hands several times to become a smooth oval fish cake.
6. Add enough water to the pot, heat it until it is warm, add fish cakes, add appropriate cooking wine, and season with a spoonful of salt to remove the fishy smell. When it is about to boil, turn on the low heat and cook slowly for 20 minutes.
7. The prepared fish cake can be eaten directly, or it can be cooled and frozen, and then fried or cooked when you want to eat it later.
8. Don't waste the fish soup cooked with fish cakes. Just put it in Jiang Mo squeezed with ginger juice, add some noodles, vegetables and a pot of delicious fish soup noodles.
The above is the common practice of fish cake, which is delicious and tender, and is very suitable for family dinner or daily consumption.