ingredients
25g of mandarin fish as the main ingredient
1g of eggs as the auxiliary ingredient, 15g of mushrooms, 25g of spinach
seasoning salt, 3g of monosodium glutamate, 5g of sesame oil, 3g of corn starch, 5g of rapeseed oil, 5g of lard (suet), 15g of fish cake
1. Chop the clean fish with a knife and put it into a basin;
2. Wash spinach and cut it into sections;
3. Remove the pedicels of the mushrooms, wash them, swell them with cold water, and tear the big ones in half for later use;
4. put 1ml of clear water in a bowl, add starch and mix well, then pour it into a bowl with minced fish and mix well;
5. Add 1 grams of fine salt to the evenly mixed minced fish, and beat in the same direction from left to right. Add fresh eggs and beat hard;
6. Heat the pot at medium heat, add rapeseed oil, heat it to 6%, grab the minced fish with your left hand, squeeze it out between your thumb and forefinger, which is slightly larger than meatballs, dip it in water with a porcelain spoon, and fry it one by one in the oil pan;
7. When the minced fish floats on the oil surface, it begins to sink in the middle like a lighted lamp, and then gradually expands like a ping-pong ball floating on the oil surface. When it turns pale yellow, it makes a slight noise when turning, and then the oil filter can be picked up.
8. Take out the fried fish cakes for a while, and each fish cake will be soft.
9. Put the pot on the fire, add 1 ml of fresh soup, add fish cake and boil for 1 minutes;
1. The fish cake will be full of soup, then add 1 grams of salt, water-soaked mushrooms, monosodium glutamate, and finally add spinach and big oil. Take it out of the pot and put it in a bowl, then pour sesame oil on it.