Main ingredient?1 kind

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Sea fish

Accessories?1 kind

Water 50 grams

Seasoning?2 kinds

Salt 5 grams

Monosodium glutamate 1 gram

Cooking procedure?8 steps

Step 1

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Sea fish scaling, gutting, removing bones, draining water (preferably Spanish mackerel or horse mackerel) Because this fish has small bones, use a knife to chop horizontally all over again

Step 2

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Fish paste put into the cooking machine, MSG + Salt + Water mix poured into the cooking machine, blending 30 seconds to 1 minute can be. Because the fish cakes are not as delicate as fish balls, with a little texture is the best. (Other flavors seasoning added at this time, black pepper flavor, pepper flavor ......)

Step 3

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Put the beaten fish paste into a larger plate, like kneading the dough like kneading, washing clothes like rubbing

Step 4

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Wrestling is the easiest to get out of the glue, wrestling a few times to knead a few times, not less than 30 (heart default 50 ......) can be pressed with the hand has a clear elasticity. The production process of fish paste can not put oil, will be scattered

Step 5

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beaten fish cakes, rounded and flattened, here you can brush a layer of oil, mounted on a plate, refrigerator chilled and stored within 3 days Beaten fish cakes even if overlapping will not stick together. The fish cakes will not stick to each other even if they are overlapped.

Step 6

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Put a little oil in the pan and fry the fish cakes directly until golden brown on both sides. Fish cake is very easy to cook.

Step 7

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Dipping in black pepper sauce or ketchup is super delicious. The fish cakes are already salted, so they don't need seasoning? It won't be fishy at all.

Step 8

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Can't eat all the fish cakes can be steamed and stored, wait for the water to boil after the fish cakes on medium heat to steam for 3 to 5 minutes thinner to reduce the time, without adding the fish cakes are very easy to cook After cooling, vacuum frozen storage can be put 2.3 months are no problem.