Steamed fish cake with soy sauce

Big bowl of fish cake round

Big bowl of stewed fish cake with hoof

Shark's fin topped with Jingzhou fish cake

Ingredients: Fish, fat pork, small powder, eggs, salt

Methods:

1. Fish: Grass carp is usually chosen, locally known as grass carp, which is characterized by fewer thorns and good flesh, with more oil and water. Some people also choose silver carp, but its meat quality is not as good as the former. After selecting the fish, it will be scaled, de-boned, as long as the fish meat, and then crumbled into meat foam with a machine

2. Fatty pork: choose the best fat pork, cut into granules, you can also be crumbled into meat foam with the fish, but the effect of the former is better

3. Small powder: also known as pea flour, the main role of the fish cake will not be loose after steaming

4. Earthen egg: the yolks and the whites of the egg are separated, each separately stirred until even

4. After, each separately stirred until uniform

5. salt, water and other spices, according to their own taste to choose the appropriate ingredients

6. fish foam, pork, small powder, egg white, water, salt and other spices stirred until uniform

7. high heat steaming to eight mature, coated with yolks into yellow, continue to steam until fully cooked

8. generally use red edible dyes, coloring with red paper, on behalf of the festive

9. At this time to complete the entire production process of the fish cake, will be cut into small slices can be on the table, in the cold winter can generally be kept for about two weeks, to be the next meal can be cut into small slices and then steamed to heat