Preparation materials: rice fish, salt, ginger juice, sugar, cooking wine, minced meat, sweet potato starch

Steps:

1. Clean the rice fish and pork Grind into minced meat.

2. Cut the fish from the back and remove the clean fish meat on both sides.

3. Chop the scraped fish meat and minced meat together.

4. Put the minced meat into a basin, add ginger juice, rice wine, salt and a little sugar.

5. Add sweet potato starch to the fish paste. Of course, it can also be other starch.

6. Grasp and beat all the ingredients repeatedly until the fish paste becomes gelatinous.

7. Dip your hands in water, grab a large ball of fish paste, and smash it several times with both hands to turn it into a smooth oval-shaped fish cake embryo.

8. Add enough water to the pot, heat it until it is warm, put in the fish cakes, add an appropriate amount of cooking wine, and a spoonful of salt to taste to remove the fishy smell. When it is almost boiling, turn down the heat and simmer for 20 minutes. .

9. Pick up the cooked fish cakes. You can eat them directly, or you can let them cool and freeze them. You can fry them or cook them when you want to eat them later.

10. When eating, just cut a few slices.