Fish cake is a traditional food in Jingzhou, Hubei Province. It is famous for eating fish but not eating fish, and fish contains meat, which is fragrant. Fish cake is crystal white, delicate and tender, tenacious and constantly folded in half. In many places in Hubei Province, it is called "no cake, no table". Fish cake is a steamed food with minced fish, eggs and pork as the main raw materials. It is fresh, fragrant, tender and delicious, and can be eaten by both the elderly and children. Fish cakes are usually made of herring. Slice the fish, scrape it into mud with a knife, and then remove the fishbones. Add ginger juice, onion juice, appropriate amount of protein and starch together with minced pork, and beat with chopsticks or stirring tools at a uniform speed in one direction until fluffy. Then, pour the delivered materials into a steamer covered with gauze, cover the surface with egg yolk liquid, and steam them with strong fire.

Fish cakes are white with a golden surface and are usually cut into pieces for sale. From the cut cross section, you can see the inside of the fish cake, which is white and delicate, but fluffy and elastic. If you don't tell, you won't see it is made of fish at all. It tastes very delicious and is very popular with people. I remember when I was a child, I went to a friend's house in the countryside for the New Year. This dish is on every table. Whether it is steaming, boiling or hot pot, the method is different every time. Usually, one plate is not enough, and one more plate is needed.

Winter is a good season for tonic, and mutton is definitely the protagonist. Both the south and the north have the custom of drinking mutton soup in winter. Sheep * * * has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, stimulating appetite and strengthening spleen, so eating mutton in winter can not only resist the cold, but also nourish the body. It's a good thing to kill two birds with one stone. Thinking about fresh fish and sheep, stewing mutton soup in a pot and adding fish cakes together is not only more nutritious, but also extremely delicious. The milky mutton soup is brightly colored, and fresh golden fish cakes roll in it. It looks appetizing. I want to eat a bowl. . .

Mutton chop fish cake soup

Ingredients: 500g lamb chop, ginger onion 1 slice, 5 pieces of white wine, 2 spoonfuls of shallots, oil and salt 1 slice.

Output: 1. Drain the sheep in cold water, blanch, add ginger slices and white wine, and put them in a pot to cook together; 2. Cook until the blood in the lamb chops flows out; 3. Wash the floating foam on the lamb chops with cold water for later use; 4. Put the blanched sheep into the pot and add a proper amount of water; 5. Add a few slices of ginger; 6. Press the function key of the rice cooker for stewing, and the lamb chop soup will be stewed in time; 7. Put the lamb chops soup into a small pot, and put the cut fish cakes into the pot. 8. After all the fish cakes float, add salt and pepper to taste.

9. Put them in a small bowl and sprinkle with chopped shallots.