Patty Fish is a traditional Han Chinese dish with a strong Hubei local flavor, belonging to the E cuisine family. It is made of fish as the main ingredient, which is marinated, dried and then fried. In the southeast region of Hubei, people eat "patty-cake fish" has been a hobby. Carp is the best fish for patty cake. The first step: the selection of materials, the best choice of larger grass carp or carp, meat, meat, meat, less spiny, it will be cut into long 5 cm, 3 cm wide fish block, so that the size of the fish can make the fish more flavorful; (now it is very convenient, in the market or supermarkets you can let others to help you pack up);

The second step: marinade, will be cut up into the fish into the marinade seasoning seasoning, mixing well and slightly massaged into the flavor, marinade for one night; (can also be used in a plastic bag, shaking well into the flavor of the refrigerator marinade longer)

The third step: air-drying, will be marinated fish placed in a cool ventilated place in the air to set half-dry, do not blow too dry, retain some moisture; (This step must ensure that the health, because the fish placed outside the shade of the drying of the fish will lead to the rushing or birds, etc., must pay attention to);

The fourth step: sautéed, add the right amount of oil, add a little oil, and then fry it. With a small fire will be air-dried fish on both sides of the block slowly fried to golden; (oil is not more, small fire, slowly fried, to be the color becomes golden on it);

Step 5: dry stir-frying, the first frying seasoning, and then stir-frying fish pieces on a small fire, under the seasoning of the desired sauce (can be salty, spicy, sweet and sour and so on the taste, but do not have too much), so that the pan of the material is evenly wrapped in the fish on the block.