2. Cut the fish belly in half and pat it flat with a knife.
3. Then cut the fishbone at the tail and lift it hard.
4. Chop the fish with the back of the knife, and then scrape the fish.
5. Repeat this process until the fish is scraped, and only two of the six fish are produced. Next time, buy grass carp to cook. Fish heads, bones and skins can be slightly fried to make soup.
6. Scrape the fish and chop it carefully, preferably vertically and horizontally to prevent fishbone.
7. Beat two eggs into the pot and break them up.
8. Weigh the flour,
9. Add flour and fish paste into the egg mixture and stir well, then add a little salt and stir in the same direction.
10. Put a proper amount of oil in the pot, about three or four spoonfuls of oil. When the oil is hot, turn the heat down and scoop out some egg liquid.
1 1. Pour the egg liquid into the oil, wait until one side is cooked and set before changing to the other side. Both sides are gold.
12. Fry one until the other is finished. There is a pot that can fry more than one at a time.
13. Well, here comes the delicious fish egg cake, but it doesn't smell fishy. I made about 10 pieces of this size.