2. Slaughter and clean herring, cut it open from the back, remove the spine and thoracic spine, push off the skin from the tail, take out white fish from two pieces of fish, and chop it into velvet with a knife; Dice the fat pork.
3. Put the minced fish into the pot, break up the 10 egg white with chopsticks, add it into the minced fish and stir well. Add Jiang Shui several times and stir in one direction to make porridge. Add chopped green onion and starch, stir, then add salt, monosodium glutamate and pepper, and stir until the minced fish becomes sticky. Add the diced fat meat and stir together to make a fish paste.
4. Spread wet gauze on the steamer, pour in minced fish and smooth it with a knife (3cm thick), cover the steamer, steam it with boiling water for 30 minutes, uncover the steamer cover, dry the water 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, continue steaming for 5 minutes, take it out, cool it, turn it over on the chopping board, and cut it into 6cm wide and 4cm thick with a knife.