Ingredients: 500 grams of pig fat, 500 grams of grass carp, 250 grams of mung bean starch, 20 grams of ginger, 20 grams of onion, and eggs 1 piece.

1, 20g of Jiang Mo, 20g of chopped green onion, 500g of pig fat and 500g of fish.

2. Separate the egg from the egg white and yolk, put the fish into the wall-breaking machine, pour in the pig fat, pour in the Jiang Mo, chopped green onion and egg white, and mash.

3. Pour into a bowl, 5 grams of pepper, 5 grams of chicken powder, 5 grams of salt, stir well, marinate for 30 minutes, and 250 grams of mung bean starch, stir well.

4. Brush the oil in the container until the meat is mashed and the egg yolk is shaken evenly, put it in a pot to isolate water, steam for 30 minutes on high fire, and demould and slice.

5, fish cake finished product map.