condiments
Fish1500g sweet potato starch150g?
400 grams of fat and 30 grams of salt.
Proper amount of sugar and cooking wine
Ginger quantity
Two. Exercise:
Boning, peeling and mashing fish. Chop the fat meat with fish paste. Put it in a big container and rub it with your bare hands. Add all the ingredients and slowly add the starch until the starch becomes smooth and delicate. (Note the residual fishbone)
Dip the palm of your hand in water, make the fish paste into long or oval cakes, and steam in a steamer for 12- 14 minutes.
Take out and let cool; Fry in oil pan until golden on both sides, remove and drain the excess oil, slice and plate.
When eating, you can dip it in soy sauce vinegar, or cut it into thin strips to stir-fry or cook soup. Features: delicious nutrition; After removing fish bone spurs, the taste is more q, strong and fishy; It is especially suitable for children to eat, so that children can eat more fish without the trouble of picking holes.