Made of herring, it is a famous dish in some southern areas and a home-cooked dish in some land of fish and rice. In the land of fish and rice in the south, the practice of fish and vegetables has always been quite particular. Raw materials: fish 1( 1.500g), 4 eggs, starch 1.000g, sesame oil 1.500g (actual dosage: 350g), salt 1.5g, and monosodium glutamate 2g. Production method: after cleaning herring, slice the fish, separate red meat from white meat, and chop it into minced fish. Pour the white minced fish into a basin, add proper amount of water, starch, egg white and salt, stir well, pour into a cage covered with gauze, smooth, steam for 30 minutes on high fire, and coat the evenly stirred egg yolk on the noodles and steam for 5 minutes. Remove from the pan, cool slightly and cut into pieces. Add water, starch, egg yolk, Jiang Mo, monosodium glutamate and salt to the chopped red fish. Stir into red fish sauce, squeeze into fish balls and fry in oil. Put 20 fish cakes on the plate and some fish balls, and steam in the cage 15 minutes. Add sparerib soup, various seasonings and prepared clams into fish cakes and fish balls for seasoning. Features: the fish cake is white, the fish balls are golden, the fish contains meat, and the meat has fishy smell and unique flavor.

The second method of fish cake:

Fish cake balls are a unique flavor in Jingzhou area, which is known as eating fish instead of eating fish. Fish contains meat flavor, which is tender and smooth, and melts in the mouth. Legend has it that the production of fish cakes originated in Chu State, and there is a hotel in Jinan, the capital of Chu State, which specializes in all kinds of fish dishes and wine. One summer, the shopkeeper bought more fish, but business was slow that day and there were many fish in the evening. Seeing that the fish was going to rot, the shopkeeper used his quick wits to simply remove all the fishbones, cut the fish into pieces, add some eggs, add some bean flour, pour some white wine to remove the fishy smell, then make a cake and steam it in a steamer. The next day, the fish cake was cut into pieces, steamed in a bowl, seasoned and sold. The result is very popular. Later, the fish cake became more and more refined. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, and finally the belly slices and waist slices are cooked and fried. Many dishes are placed in bowls, commonly known as mixed meatballs. "

The third method of fish cake:

People in Jingzhou like to eat fish, and they can even process fish. They can not only make fish into many famous dishes, but also process fish into cakes similar to pasta, which are called "fish cakes". In Jingzhou, fish cake is the first dish at the banquet, and it is an indispensable finale in the famous whole fish banquet in Hubei. Fish cake is very simple. Mince the fish after bone removal, and mix in eggs, bean powder, white wine, etc. Steam after making a cake. Cut it into pieces, put it in a bowl and pour the seasoning, and a delicious fish cake will be ready. Fish cake is white, crystal clear, fragrant, tender but not greasy. With the development of economy, there are more and more kinds of fish and the output is increasing. How to do a good job in deep processing of fish and improve the added value of products has become an important topic in fishery development. The popularization of fish cake can promote the consumption of fish, which has a positive effect on stabilizing the price of fish and safeguarding the interests of farmers. At the same time, after the fish is processed into fish cake, the market price is 20-50 yuan per kilogram according to the different kinds of fish, and the market value of the product is obviously improved. In addition, protein in fish is rich in vitamins A, D and B 1. However, fish cakes are not fried strongly, so there is no loss of nutrients, which is very beneficial to human absorption.