Seasoning: 50g refined salt, Jiang Shui 1000g, 20g chopped green onion, 5g monosodium glutamate, 250g mung bean starch, egg 10 and 5g pepper.
Steps:
(1) Slaughter the herring, cut it from the back, remove the spine and thoracic spine, push the skin off the tail with a knife, take out the white fish from two pieces of fish, and chop it into velvet with a knife; Dice the fat pork.
(2) Put the minced fish into a pot, take 65,438+00 egg whites, break them up with chopsticks, put them into the minced fish and stir them evenly, add Jiang Shui several times and stir them in one direction to form porridge, add chopped green onion and starch, then add refined salt, monosodium glutamate,
(3) Spread wet gauze on the steamer, pour in minced fish and smooth it with a knife, cover it, steam it with boiling water for 40 minutes, uncover the steamer cover, dry the water vapor on the surface of the fish cake with clean gauze, evenly spread the egg yolk on the surface of the fish cake, cover the steamer cover, turn it over on the chopping board after cooling, cut it into fish cake blanks with a knife, and process it into various fish cake dishes.