Material preparation: grass carp, fat meat, eggs, shredded ginger, etc.

1. Soak the fat in water for one hour to remove the fishy smell.

2, diced fat, and then slowly chopped into velvet.

3. Dice the fish.

4. Chop the fish into minced meat, slowly remove the fishbone and make it all by hand. I cut it with a knife, then hit it with a rolling pin, and finally fell.

5. Finally, mix the minced fish and the fatty paste in a ratio of four to one. Four portions of fish, one portion of fat, salt, chicken essence and Jiang Mo.

6. Steam in a box for ten minutes, then coat with egg yolk and steam for another five minutes.