Ingredients ?

Mackerel 1 3000g

Eggs 6

Fat dart meat ?100g

Starch 250g

Salt 50g

Monosodium glutamate (MSG) 5g

Ginger 1000g

Pure Handicrafts Jingsha Fish Cake Recipe ?

Slaughter the mackerel and wash it, cut it open from the back, remove the spine and thoracic spines, and push the skin off from the tail, and take the white meat from both pieces of the fish

Use a meat grinder and grind it into a minced fish

Put the minced fish into a pot and take 10 egg whites and add them to the minced fish and mix them evenly

Put the minced fish into a pot and take 10 egg whites and add them to the minced fish and mix them evenly with chopsticks. Add the ginger water in several times and stir in one direction to make a porridge Add the starch, salt, and MSG Add the fat meat and stir together to make a paste

Lay the steamer on a damp cloth and pour in the paste with a knife to smooth it out Steam the fish paste for 30 minutes on a high flame Uncover the cage and use a clean gauze to sop up the water on the surface of the fish cake Dust the egg yolks on the surface of the fish cake and continue to steam it for another 5 minutes

Take it out of the steamer and cool it down and then turn it over to a board and cut it into 6cm wide and 4cm thick. Cut the fish cake into 6cm wide and 4cm thick, then place it on a plate and steam for 10 minutes. Put down the ginger, garlic and stir-fry, put in the shredded pork, fungus and yellow flowers, thicken with cornstarch, pour the oil over the fish cake and it will be done.