How to make fish paste

1. Jingsha fish paste

Materials

400 grams of fish paste, 100 grams of fat meat, salt , onion, ginger and garlic water, water starch, monosodium glutamate, pepper, salad oil

Method

1. Cut the fat meat into small pieces.

2. Add salt and pepper to the minced fish, stir lightly, add minced fat meat, MSG, onion, ginger and garlic water and mix well, pour in egg white, stir well again.

3. Take a flat plate, add a little oil and spread it evenly, pour in the fish paste and level it, and put it in the steamer for 12 minutes.

4. Take it out, apply egg yolk on it, steam for another 4 minutes, take it out, cut it into 7 cm long and 0.3 cm thick slices, put them on the plate, pour the gravy on it and serve.

2. Colorful fish paste

Materials

Main ingredients: grass carp, mushrooms, corn kernels, Western ham, egg white, coriander, green onion, ginger salt, chicken essence , cooking wine, pepper, starch

Method

1. Debone the grass carp and cut it into small pieces, put it into a blender, add egg white, starch, cooking wine, pepper and chicken essence and beat Make it into a puree, then dice the mushrooms and ham respectively, add the corn kernels to the fish and mix evenly;

2. Put the minced fish into a steamer and steam for 10 minutes, take a small bowl, Add soy sauce, cooking wine, pepper, chicken essence, and stock to make a sauce, pour it into the steamed fish, sprinkle with shredded onion, ginger, and coriander, put a pot on the fire and heat a little hot oil and pour it on the shredded onion and ginger.

3. Large bowl of stewed fish paste with hoof legs

Ingredients

350 grams of boneless cooked hoof legs (simmer in the stock for about 40 minutes until cooked) , 150 grams of fish paste, 100 grams of small potatoes, 100 grams of ham, and 50 grams of pork belly slices. 1000g of seasoning stock, 5g of chili pepper, 2g of salt, 1g of MSG, 0.5g of white pepper, 5g of chicken essence, 10g of chives and 10g of green pepper slices.

Method: 1. Choose small potatoes with a diameter of about 2 cm (slightly smaller than a table tennis ball) produced in Wuhan, blanch them in boiling water to peel off the skin, and add 60% heat to the potatoes. Simmer in the oil with the pork belly and stock for half an hour, take out the potatoes, put them in a bowl and set aside. Cut the hoof into 4cm square pieces. Cut the fish paste into 0.2 cm thick and 3 cm square slices.

2. Add 750 grams of broth into a clean pot, pour in the hoof and fish paste, add ham slices cut into 0.1 cm thick, hot pepper, salt, chicken essence, and white pepper, and bring to a boil over high heat. Add MSG, scallion segments, and green pepper slices, simmer over low heat for 5 minutes, reduce the juice over high heat, and serve in a bowl. Shape the fish paste into a bowl while serving.