Fish gluten is a popular dish ingredient nowadays, which is improved on the basis of fish rot, and is named for its resemblance to oil gluten. Of course, fish gluten has a tender texture and is extremely elastic, so it is much better than oil gluten in terms of taste. Fish gluten is made from fresh mackerel meat beaten into glue, mixed with egg green and seasoning, and deep-fried, which is so delicious and refreshing that it looks like oil gluten, hence its name. It is similar to the Cantonese fish paste, but the difference is that fish paste is mixed with more eggs for a soft texture, while fish gluten is mixed with only a little egg green and baking powder for a flexible texture, and the flavor of the fish meat is stronger than that of fish paste. Normally, I like to buy the original grass carp (i.e., mackerel), and it is economical to have three meals with one fish. The head and bones are used to make soup, and the two soft sides (i.e., fish belly and fish fillet) are used to make two separate dishes. However, the grass carp fish fillet more spines, the child to eat is not very convenient, just a short time ago I saw a post teaching to do fish gluten, this time to a rational use of the two brisket to do steaming, the two fish fillet reserved for homemade fish gluten. With the ready-made vegetables at home, made a braised fish gluten, mom and dad said a strong delicious, the child also thought it was a novelty meat, small mouth chewing ah chewing, eat a lot of flavor it! Fish gluten material: peeled mackerel fillet 6 two, egg green 1, baking powder 1 tsp, ginger and green onion moderate braised fish gluten material: fish gluten, eggplant, broccoli, garlic, green and red pepper.